Dehydrating vegetables is one of the most versatile and practical ways to preserve their freshness, flavor, and nutrients for months. Whether you’re an avid prepper, a busy home cook, or someone who loves experimenting with plant-based meals, dehydrated veggies are a game changer.
They make excellent snacks, instant soup ingredients, and flavorful additions to stews, casseroles, or homemade seasoning blends. Plus, they take up far less space than fresh or frozen veggies, making them perfect for small kitchens or camping trips.
In this post, I’ll guide you through easy and delicious dehydrated veggie recipes that you can prepare at home with minimal equipment. From crisp kale chips to savory dried tomato slices, you’ll learn how to transform everyday vegetables into shelf-stable delights.
If you’re interested in more wholesome vegan recipes, don’t miss my Vegan Slow Cooker Recipe for Easy, Delicious Meals and Vegan Flour Tortilla Recipe Easy, Soft, and Homemade. Ready to dive in?
Let’s get started!
Why You’ll Love This Recipe
Dehydrated vegetables bring a unique combination of convenience, nutrition, and flavor to your kitchen. By removing moisture, these veggies become lightweight, long-lasting, and easy to store.
This method intensifies flavors, making them perfect for snacking or cooking.
You’ll love how simple it is to customize your dehydrated veggies with your favorite herbs and spices. Plus, they retain most of their vitamins and minerals, making them a smart choice for healthy eating.
Whether you want to add crunchy kale chips to your salad or toss dried peppers into your next stir-fry, dehydrated veggies will elevate your meals effortlessly.
Not only are these recipes budget-friendly, but they also reduce food waste by allowing you to preserve surplus produce. If you enjoy creative plant-based meals, check out my Veggie Quesadilla Recipe Indian Style Easy & Delicious for more inspiration.
Ingredients
| Vegetable | Quantity | Optional Seasonings |
|---|---|---|
| Kale (fresh, washed and torn into bite-size pieces) | 4 cups | Sea salt, garlic powder, nutritional yeast |
| Tomatoes (ripe, sliced thin) | 3 large | Oregano, black pepper, smoked paprika |
| Carrots (peeled, thinly sliced) | 3 medium | Cumin, chili powder |
| Zucchini (thinly sliced rounds) | 2 medium | Basil, thyme, sea salt |
| Bell peppers (seeded, thinly sliced) | 2 large | Smoked salt, cayenne pepper |
| Spinach (fresh leaves) | 3 cups | Nutmeg, sea salt |
Equipment
- Food dehydrator (preferred) or an oven with a low temperature setting
- Sharp knife or mandoline slicer for even slicing
- Cutting board
- Mixing bowls for seasoning
- Baking sheets lined with parchment paper (if using an oven)
- Air-tight containers or mason jars for storage
- Clean kitchen towels to pat dry vegetables
Instructions
- Prepare the vegetables: Wash all vegetables thoroughly. Pat dry with clean kitchen towels to remove excess moisture, which is essential for proper dehydration.
- Slice evenly: Using a sharp knife or mandoline, slice the vegetables uniformly to ensure even drying. Thinner slices will dry faster and yield crispier results.
- Season your veggies: In a large bowl, toss your sliced vegetables with your choice of seasonings and a light drizzle of olive oil (optional). This step enhances flavor and adds a nice touch to your dehydrated snacks.
- Arrange on dehydrator trays: Lay the seasoned veggies in a single layer on the dehydrator trays, ensuring no overlapping pieces for consistent drying.
- Dehydrate at 125°F (52°C): Turn on the dehydrator and dry for 6-12 hours depending on the vegetable and slice thickness. Kale chips, for example, take about 6-8 hours, while tomatoes may take 10-12 hours. Check periodically for crispness.
- Using an oven: If you don’t have a dehydrator, preheat your oven to the lowest temperature, usually around 150°F (65°C). Place the vegetables on baking sheets lined with parchment paper, leaving space between pieces. Keep the oven door slightly ajar to allow moisture to escape and bake for 4-8 hours, flipping halfway through.
- Cool completely: Once dried, remove the vegetables and allow them to cool on a wire rack. This prevents condensation which can cause spoilage.
- Store properly: Transfer your dehydrated veggies into air-tight containers or mason jars. Keep them in a cool, dark place for up to 6 months.
Tips & Variations
“For best results, avoid overcrowding your dehydrator trays. This ensures even airflow and consistent drying.”
Try experimenting with different vegetable combinations and seasonings. For example, sprinkle nutritional yeast on kale before drying to create a cheesy flavor that’s perfect for vegan snacks.
To rehydrate your veggies for soups or stews, soak them in warm water for 15-20 minutes until they regain some softness. You can also grind dehydrated veggies into powders to use as natural seasoning blends or vegetable flavor boosters.
If you’re interested in more creative ways to use dehydrated vegetables, check out my collection of Recipes Dehydrated Vegetables: Easy Meals and Snacks.
Nutrition Facts
| Vegetable | Calories (per 1 cup dried) | Fiber (g) | Vitamin A (% DV) | Vitamin C (% DV) |
|---|---|---|---|---|
| Kale | 50 | 2.6 | 200% | 80% |
| Tomatoes | 90 | 3.2 | 30% | 45% |
| Carrots | 70 | 4.5 | 210% | 10% |
| Zucchini | 40 | 1.8 | 15% | 25% |
| Bell Peppers | 60 | 2.3 | 190% | 150% |
| Spinach | 45 | 3.0 | 280% | 35% |
Serving Suggestions
Dehydrated vegetables are incredibly versatile. Enjoy kale chips right out of the container as a crunchy, nutrient-packed snack.
Add dried tomatoes and bell peppers to your next pasta sauce or sprinkle them over salads for an intense burst of flavor.
You can also toss dried carrot and zucchini slices into soups or stews early in the cooking process for a quick veggie boost. For a fun twist, grind dehydrated veggies into powders and use them as seasonings for popcorn, roasted nuts, or homemade spice blends.
For an easy yet delicious meal, combine your dehydrated veggies with the Vegan Sisig Recipe: How to Make a Tasty Filipino Classic for a burst of umami and texture. The possibilities are endless!
Conclusion
Dehydrating vegetables is a fantastic way to preserve the bounty of fresh produce while adding exciting new flavors and textures to your meals. Whether you’re snacking on crisp kale chips, enhancing a stew with dried tomatoes, or creating your own vegetable powders, this method unlocks a world of culinary creativity.
Not only does dehydrating help reduce food waste and save money, but it also makes healthy eating incredibly convenient. With just a few tools and simple steps, you can enjoy nutrient-dense veggies all year round.
If you loved these recipes, be sure to explore other plant-based delights like my Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for even more inspiration.
Happy dehydrating, and may your kitchen be filled with vibrant, delicious veggies!
📖 Recipe Card: Dehydrated Veggie Mix
Description: A healthy and crunchy mix of dehydrated vegetables perfect for snacks or soups. Easy to prepare and store for long-lasting freshness.
Prep Time: PT20M
Cook Time: PT8H
Total Time: PT8H20M
Servings: 6 servings
Ingredients
- 2 cups sliced carrots
- 1 cup chopped bell peppers
- 1 cup sliced zucchini
- 1 cup chopped green beans
- 1/2 cup sliced mushrooms
- 1/2 cup chopped onions
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Wash and slice all vegetables evenly.
- Toss vegetables with olive oil, salt, pepper, and garlic powder.
- Arrange vegetables in a single layer on dehydrator trays.
- Dehydrate at 135°F (57°C) for 6-8 hours until crisp.
- Allow to cool completely before storing in airtight containers.
- Use as a snack or rehydrate in soups and stews.
Nutrition: Calories: 90 | Protein: 3g | Fat: 3g | Carbs: 15g
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