I’ve been meaning to play around with dehydrating vegetables in the oven for quite a while now, so when my dad asked me to help him come up with some backpacking meal ideas for an upcoming trip, I got to work. It was super easy to do, and the results are good, even without a dehydrator. It’s a great way to preserve what’s in season and it’s much cheaper than buying freeze-dried stuff at an outdoor store. I’ve tried it successfully with peas, corn, carrots and tomatoes. Tomatoes are my favorite – they get pleasantly chewy and the flavor is super concentrated.
We’re excited to try all kinds of things and get creative. This is a great way to take care of all the excess vegetables from our weekly farm boxes and gardens that we’re prepping for right now.
Has anyone tried dehydrating vegetables in the oven? What are your favorite things to dry?
I’ll share some recipes where I used these dehydrated veggies in upcoming posts.
How to Dehydrate Vegetables
Prep Time / Cook Time/
- Any vegetables you want, separated onto different baking sheets
- Cutting board
- Baking Sheets
- Preheat the oven to the lowest temperature possible.
- If needed, chop veggies to a uniform size. Small is usually best so that they’re quicker to rehydrate.
- Arrange veggies in a single layer on baking sheets. Bake until they’re dehydrated. The time will vary depending on your oven temperature. Check them every so often and give them a stir.