There are many benefits to dehydrating your food. Dehydrated foods have very little moisture, which inhibits growth of bacteria and prevents rotting. Dehydration also preserves the nutrients, flavour and colours of food. Potatoes are a popular food to dehydrate and are often used to make homemade crisps and breadcrumbs. You can also grind dehydrated potatoes to use as a base for homemade seasonings. Dehydrating potatoes does take time and preparation, but the overall process is simple.
- Skill level:
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Things you need
- Large pot
- Food processor
- Potato peeler
- Glass jar
- Sealable plastic bag
- Vacuum packer
Boil your potatoes. Use a large pot and cook them thoroughly. Place your potatoes in the refrigerator for 5 hours to cool and firm them.
Peel, slice and season your potatoes. Pull the peel off with your fingers or use a potato peeler. Use a knife or food processor to slice your potatoes into 1/8 inch slices. Season the potatoes lightly.
Spread the potatoes onto your dehydrator tray. Place each potato slice at least 1/4 inch apart.
Place sliced potatoes in your dehydrator. Dehydrate them for 12 hours at 35 degrees Celsius.
Use a glass jar or sealable plastic bag and store your potatoes for up to six months. Vacuum pack your dehydrated potatoes to store them for up to three years.
Tips and warnings
- Use a grater to slice your cooked potatoes into hash browns. Dry your hash browns for 6 hours instead of 12 and store them the same as you would store sliced potatoes.
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