In Dehydrating at Home (Firefly Books, 2015), author Michelle Keogh gives readers step-by-step instructions and tips on how to dehydrate a variety of foods that will last for months in the refrigerator or the pantry — and also be nutritionally delicious. Here, enjoy a snack that’s typically a summer treat, but with a dehydrator can last for any day of the year.
You can purchase this book from the MOTHER EARTH NEWS store: Dehydrating at Home.
These watermelon “chips” make a sweet, tangy snack. For best results, use a watermelon that is as ripe as possible and, for ease of eating, seedless.
• 1 small, seedless watermelon
• 4 limes
1. Prepare the fruit by cutting it into quarters, then cutting off the peel using a sharp knife. Cut the quarters into 1/2-inch (1 centimeter) slices and place them into a large bowl.
2. Zest and juice the limes, and sprinkle both over the watermelon slices. Gently toss the watermelon in the lime.
3. Arrange the watermelon slices on the dehydrator trays. Avoid overcrowding because air needs to circulate around them.
4. Dry at 135 degrees Fahrenheit (57 degrees Celsius) for 20 to 28 hours, rotating the trays a few times during dehydrating, until dry and pliable. Store in an airtight container at room temperature.
More recipes from Dehydrating at Home:
Reprinted with permission from Dehydrating at Home by Michelle Keogh and published by Firefly Books, 2015. Buy this book from our store: Dehydrating at Home.