From dehydrating fruits, herbs and meats, to making yoghurt and sweets, a food dehydrator can do just about anything.

It’s no secret that dehydrating food is all the rage right now. From adding dried fruit slices to drinks (hello, springtime cocktails), to making delicious snacks, dehydrating opens up a world of exciting culinary creations! Imagine grinding dried ingredients into flavourful powders or even making yoghurt. There are endless ideas and inspiration. Plus, it preserves the rich flavours and nutrients of the ingredients and extends their shelf life, meaning less waste. Here’s our ultimate guide to starting out with these amazing appliances.

What can I dehydrate?

Dehydrating might sound a bit dry (pun intended), but the variety of ingredients goes beyond just beef jerky. Think meats, candied fruits, citrus slices, chickpeas and even lollies. Try these:

• Fruits: Boil fruit in a simple syrup before dehydrating for a candied treat or use citrus slices to create stunning cocktail garnishes.

• Vegetables: Dehydrate veggies for a delicious addition to a cheese board.

• Herbs: Turn leftover fresh herbs into flavoursome dried seasonings rather than letting them rot in the crisper.

• Meats: Experiment with turkey, kangaroo, duck, chicken or fish for unique jerky flavours. Make pet treats with offal from your local butcher, such as pig ears, chicken feet and liver.

• Nuts and seeds: Dehydrate for a crunchy, nutritious snack.

• Grains: Season rice and barley with spices and dehydrate for a healthy chip alternative.

• Lollies: Crush dehydrated marshmallows into hot chocolate or sprinkle over desserts.

The best fruits to dehydrate

Fruit is perfect for dehydrating due to its natural sweetness and flavour concentration. These work well in the dehydrator:

• Apple: Sliced thinly and sprinkled with cinnamon.

• Banana: Sliced into rounds and dehydrated until crisp.

• Mango: Sliced into strips for tropical straps.

• Strawberry: Halved or sliced – it’s sweet and tangy.

• Pineapple: Cut into rings or chunks for a chewy snack.

The best vegetables to dehydrate

Healthy snacks, soups and seasoning mixes here we come! Consider these options:

• Carrot: Sliced thinly for chips or used in soups and stews.

• Capsicum: Cut into strips or diced to add to cheese boards.

• Tomato: Sliced and dried until leathery for sun-dried antipasti.

• Zucchini: Sliced into chips or shredded for soups.

• Kale: Leaves torn into pieces for crispy kale chips.

What else can I do in a dehydrator?

• Homemade yoghurt: Preheat glass jars in the dehydrator, pour in a yoghurt or milk starter, then return to the dehydrator at 40°C for 8 to 12 hours.

• Seasoning powders: Add extra punch to meats, soups, smoothies, desserts and breakfast bowls by grinding dried ingredients into a powder. Keep it simple with a single ingredient, like garlic or lemon, or get creative with custom blends of herbs, fruits or vegetables. What’s our favourite? Pickle powder made from dehydrated pickled vegetables – sprinkle over chips, popcorn or salads.

How to prep

Proper preparation is key to your dehydrating success. Follow these tips before you start dehydrating to ensure ingredients dry evenly and retain their quality:

• Wash fruit and veg thoroughly.

• Slice into uniform pieces so they dehydrate at the same rate. Aim for 0.6cm to 1.3cm thick for fruit and veg. Slice thinner for meat, fish, and poultry, if possible.

• Briefly blanch fruit and vegetables, then plunge into iced water to preserve flavour and colour.

• Dip fruit, like apple or banana, in a mixture of lemon juice and water to prevent discolouration.

• Avoid drying foods with strong scents, such as garlic or onion, alongside milder or neutral-smelling ingredients to prevent flavour transfer.

Storing dehydrated food

One of the perks is non-refrigerated storage, making it a great on-the-go snack for lunch boxes, camping or hiking. Here’s how to keep them fresh for months:

• Store dehydrated food in a cool, dark and dry place to prevent moisture and light exposure.

• Use airtight containers, glass jars and vacuum sealed bags are great, to prevent exposure to moisture and air.

• Label containers with the contents and date of dehydration to keep track of freshness.

• Periodically check for signs of moisture or mould and discard affected items promptly.