Dehydration is one of the oldest methods of food preservation, and it’s as easy as letting food dry out in the sun for a couple of days. Today, ovens and electric dehydrators help speed up this process. But the concept remains the same: remove moisture from foods to prevent the proliferation of bacteria that can cause spoilage.

Aside from preserving food, dehydration also allows you to make your own tasty snacks using healthy ingredients. Swap chips and candies for these dehydrated snacks for healthier snacking.

Here are three simple recipes for light, healthy snacks that can last for a long time on the shelf:

Easy blueberry fruit leather

Dehydrating fruits reduces their weight and removes moisture, creating a jerky-like product. Known as fruit leather, this snack is perfect for camping trips and food stockpiles since it will last for quite a while.

Here’s a recipe for blueberry fruit leather:

Ingredients:

• 1 cup blueberries, fresh or thawed after being frozen
• 1 cup unsweetened applesauce
• Pinch of salt

Preparation:

1. Put the ingredients in a food processor or blender and process them to make a puree.
2. If you’re using an oven, preheat it to 200 F or as low as your oven temperature will go. Line a baking tray with parchment paper. You’ll want to use a tray with raised edges to prevent spillage. If you’re using a dehydrator, set it to 130 F.
3. Pour the puree onto the tray and spread it evenly until it’s around a quarter of an inch thick.
4. Dehydrate the puree in the oven for about four hours. This can take up to six hours in a dehydrator.
5. Remove from the oven or dehydrator. Slice the dried puree into one to two-inch-wide strips.
6. You can roll up the strips for easier storage or keep them flat like meat jerky.

Crispy kale chips

Crispy dehydrated kale chips are addictive yet good for you. They’re a much healthier option than potato chips, but they can be expensive to buy at the store.

Luckily, you can easily make your own kale chips at home. Just follow this recipe:

Ingredients:

• 1 bunch kale with the stems removed
• 2 Tablespoons nutritional yeast (optional)
• 1 Tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon crushed red pepper (optional)
• Other seasonings (optional)

Preparation:

1. Tear the kale leaves into pieces about the size of tortilla chips. Rinse and dry.
2. In a small bowl, mix the olive oil, salt and other seasonings, if using. Pour this mixture over the leaves and massage with your hands to make sure they are evenly coated.
3. If you’re using an oven, preheat it to 300 F. Arrange the kale pieces on a baking tray and dehydrate for 10 to 15 minutes. Keep a close eye on the leaves as they can easily burn. If you’re using a dehydrator, dehydrate the leaves at 125 F for four to six hours or until the leaves are dry and crispy.
4. When the edges of the leaves begin to brown, remove them from the oven. Let cool before storing in a container.

Portobello mushroom jerky

Mushrooms have a distinct, savory flavor called umami and a dense, meaty texture when cooked. As such, they make the perfect base for vegetarian versions of classic meat dishes, such as burgers, tacos and even steak.

You can even use mushrooms to make a vegan version of beef jerky. Mushroom jerky has the same smoky goodness that you’d expect from the real thing. It can be enjoyed as a snack on its own or on top of a salad. Mushroom jerky is also great for camping and hiking trips as jerky is a trail food staple.

Despite being dehydrated, mushroom jerky stays pretty chewy. It shouldn’t have any crunchy bits except for its ends when done right. Follow this recipe to make your own:

Ingredients:

• 4 portobello mushroom caps
• 1/2 cup low-sodium barbecue sauce
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon olive oil
• 1/4 teaspoon salt

Preparation:

1. Rinse the mushrooms and slice them into 1/4-inch strips.
2. Mix the barbecue sauce, apple cider vinegar, olive oil and salt in a flat-bottomed dish.
3. Add the stips and mix, making sure they are evenly coated. Let them marinate for two hours or overnight.
4. Remove the strips from the marinade. Shake lightly to remove excess sauce.
5. If you’re using an oven, preheat it to 200 F. Arrange the strips on a baking tray and dehydrate for two hours or until they’re dry but chewy. If you’re using a dehydrator, dehydrate the strips at 145 F for four to six hours. Let cool before storing in a container.

You can easily make your own tasty and healthy snacks by dehydrating fruits and vegetables. Store your snacks in airtight containers to enhance their shelf-life. If you’re creating enough snacks to last weeks, label each container for easier tracking.

Sources:

PopSci.com

Trendeing.com