5 Deliciously Convincing Dehydrator Recipes

onion rings

Here are 5 dehydrator recipes that will inspire you to take advantage of this incredible machine.

If you’ve ever experimented with the raw food diet, you’ve likely come across the dehydrator and realized what a fixture it is. But it can also take things to a more diverse, gourmet level. The dehydrator is not a necessary part of the raw food lifestyle, or any dietary lifestyle at that, but it is exceptionally versatile and allows you to keep most of the vitamins, nutrients, and minerals in the foods you eat intact while achieving the texture and presentation you desire.

Not all of these recipes are raw, but all of them are lighter, vegan alternatives to otherwise heavy, calorie-ridden treats. The dehydrator slowly bakes the food so that the texture of the final product is much more appealing than if you were to use a regular oven. It allows for a uniform, dry finish that isn’t burnt. There are so many different recipes you could try with the dehydrator, but these are most certainly a fun and tasty start!

1. Onion Rings

Serves 2-3


  • 1 large round onion

Dry batter:

  • 1.5 cups flaxseeds, ground
  • ½ teaspoon sweet paprika
  • ½ teaspoon salt

Wet batter:

  • 1 cup oil
  • 1/2 teaspoon liquid smoke
  • ½ teaspoon sea salt

Directions: Slice the onion into ½-inch thick slices. Separate the slices and place them into the dry batter and coat evenly. Shake off each slice so that there is only a thin coat on each slice. Dip into the wet batter and then the dry batter again. Place on the screen and dehydrate at 115 degrees Fahrenheit for about 3-4 hours or until crisp. Serve with a dipping sauce of choice.

2. Eggplant Bacon

Serves 4-6


  • 2 medium eggplants, sliced into thin bacon-like strips
  • ¼ cup Bragg’s Liquid Aminos
  • ¼ cup apple cider vinegar
  • ¼ cup maple syrup
  • 1 tablespoon extra-virgin olive oil
  • Juice of 1 lime
  • 2 teaspoons chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ cup black pepper

Directions: Whisk all the ingredients, except for the eggplant, in a small bowl. Fully coat all of the eggplant slices and place into a baking dish to allow them to marinate for an hour. Place on the dehydrator screen and let dehydrate at 135 degrees Fahrenheit for one hour. After one hour, flip the eggplant slices and brush the other side with the remaining marinade. Turn down the dehydrator to 115 degrees Fahrenheit and let the eggplant slices dehydrate for 8-12 hours, or until thy reach the bacon-like crispiness you desire.

3. Macaroons

Makes 40


  • 2 ¾ cups shredded coconut
  • ¾ cup maple syrup
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
  • 2 cups finely shredded coconut

Directions: Place the 2 ¾ cups shredded coconut into a food processor and process until smooth and creamy. Transfer to a large bowl and add the remaining ingredients. Scoop small tablespoons of the mixture onto the dehydrator screen and dehydrate at 110 degrees Fahrenheit for about 24-36 hours, until dry on the outside.

4. Salt & Vinegar Chips

Makes about 2 cups


  • 2 large zucchinis
  • ½ cup apple cider vinegar
  • ½ cup water
  • 1 ½ teaspoons olive oil
  • 1 teaspoon sea salt

Directions: Use a mandoline to slice veggies into thin pieces. If you don’t have a mandolin, use a knife to slice them thin enough. Add them to a large bowl and cover with the apple cider vinegar and water. Let them marinade for about 1-2 hours. Drain. Massage the olive oil into the veggies and season with salt. Place on the dehydrator screen and dehydrate for 4-6 hours at 140 degrees Fahrenheit.

5. Strawberry Fruit Leather

Serves 16


  • 5 cups hulled strawberries
  • 1 tablespoon lemon juice
  • 1 tablespoon chia seeds
  • Stevia for additional sweetness

Directions: Blend the strawberries in a blender with the lemon juice, chia seeds and a few drops liquid stevia. Pour onto a sheet lined with parchment paper to dehydrate and set the temperature to 155 degrees Fahrenheit. Let dehydrate for 6-8 hours, or until no longer gooey. The leather will be slightly sticky, but will not adhere to the fingers.

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Baked onion rings image via Shutterstock