How to Dehydrate Vegetables in an Oven
What You’ll Need:
- Fresh vegetables
- Knife or mandoline (for even slicing)
- Baking sheets
- Parchment paper or wire racks
- Oven set to lowest possible temperature (ideally 120–170°F / 50–75°C)
Step-by-Step Instructions:
1. Prep the Vegetables
- Wash and dry thoroughly.
- Slice evenly and thin (⅛” to ¼”) to help them dry consistently.
- Optional: Blanch tough veggies like carrots, green beans, or broccoli for 2–3 minutes in boiling water, then ice bath. This helps preserve color and texture.
2. Arrange on Trays
- Line baking sheets with parchment paper or use wire racks.
- Spread veggies in a single layer, not touching.
- For leafy or small items, a mesh screen can help prevent curling or falling through.
3. Set the Oven
- Preheat to the lowest temp your oven allows (many start at 170°F).
- Prop the oven door open slightly with a wooden spoon or rolled-up foil ball to let moisture escape.
4. Dry Slowly
- Drying can take 2 to 10 hours, depending on the vegetable, thickness, and oven.
- Flip or rotate trays every 1–2 hours for even drying.
- Check often near the end to prevent over-drying or burning.
Approximate Oven Drying Times
| Vegetable | Time Range |
|---|---|
| Tomatoes | 6–12 hrs |
| Zucchini | 4–8 hrs |
| Carrots (sliced) | 4–6 hrs |
| Mushrooms | 4–6 hrs |
| Peppers | 4–6 hrs |
| Kale/Greens | 2–4 hrs |
| Onions | 5–8 hrs |
When Are They Done?
- Veggies should be dry and leathery or crisp, depending on the type.
- Let them cool for 15 minutes before testing texture—they should not feel soft, rubbery, or moist.
Storage Tips
- Store in airtight jars, vacuum bags, or mylar bags.
- Keep in a cool, dry, dark place.
- For long-term storage, consider adding food-safe desiccant packs.
Bonus Tips:
- If your oven won’t go below 200°F, crack the door wider and reduce cook time—check often to prevent cooking instead of drying.
- Use a thermometer if needed to monitor oven temp more accurately.
Southern Roots 