10+ Dehydrator Recipes for Easy and Delicious Snacks

Dehydrator recipes give you a way to turn fresh fruits, veggies, meats, and more into snacks that last. You get to keep the flavor while removing the moisture—kind of magical, if you ask me.

Using a dehydrator is an easy way to whip up healthy snacks or prep ingredients for meals. Whether you’re craving jerky, chips, or dried herbs, getting the hang of your dehydrator opens up a bunch of new kitchen ideas.

1) Beef Jerky with Soy Sauce and Liquid Smoke

Beef jerky is a classic dehydrator snack. This version uses soy sauce, liquid smoke, brown sugar, and spices for a bold, smoky taste.

Slice your beef thin and let it marinate for at least several hours—overnight is even better. The longer it sits, the richer the flavor.

Lay the marinated slices on your dehydrator trays. Dry them until they’re chewy but not brittle, usually a few hours.

If you want more jerky inspiration, check Doc’s Best Beef Jerky Recipe.

Ingredients

• 1 pound lean beef, thinly sliced
• 1/4 cup soy sauce
• 1 tablespoon liquid smoke
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper

Cooking Instructions

1. Mix soy sauce, liquid smoke, brown sugar, garlic powder, onion powder, and black pepper in a bowl.
2. Toss beef slices in the marinade. Cover and chill for 6-12 hours.
3. Drain off the marinade and arrange beef on dehydrator trays.
4. Set the dehydrator to 160°F (71°C). Dry for 4-6 hours.
5. Check for chewiness before removing. Let cool, then store airtight.

2) Dehydrated Apple Chips

Apple chips are one of those snacks that disappear fast. Making them at home is easy with a dehydrator, oven, or even an air fryer.

Wash and slice your apples thin—this helps them dry evenly. Soak the slices in lemon juice for a few minutes to keep them from browning.

Arrange the slices in a single layer on your trays or baking sheet. Set your dehydrator to 145°F (63°C) and dry for 6 to 8 hours.

Sprinkle on cinnamon or other spices if you’re feeling fancy. Once crisp, store them airtight so they stay snappy.

Ingredients

• Apples
• Lemon juice
• Optional: cinnamon or other spices

Cooking Instructions

1. Wash and thinly slice apples.
2. Soak slices in lemon juice for 5 minutes.
3. Arrange on trays in a single layer.
4. Set dehydrator to 145°F (63°C).
5. Dry for 6-8 hours until crisp.
6. Let cool, then store airtight.

3) DIY Chili Powder from Dried Peppers

Making chili powder at home is surprisingly satisfying. Dry your peppers in a dehydrator or oven until they’re crisp.

Remove the seeds and stems. If you want, toast the dried peppers at 250°F (120°C) for a few minutes to deepen the flavor.

Grind the peppers into a powder. Mix in cumin, garlic powder, or oregano to make it your own.

Ingredients:

• Dried chili peppers
• Cumin powder
• Garlic powder
• Oregano

Cooking Instructions:

1. Dry peppers in dehydrator or oven until crisp.
2. Remove seeds and stems.
3. Toast peppers at 250°F (120°C) for 10-15 minutes.
4. Grind into powder.
5. Stir in cumin, garlic powder, and oregano.
6. Store airtight.

4) Garlicky Tomato Chips

Garlicky tomato chips are a crunchy, savory treat. Slice tomatoes about 1/4 to 1/2 inch thick so they dry evenly.

Sprinkle each slice with garlic powder and a pinch of salt. Arrange them in a single layer on your dehydrator trays.

Dry at 125°F (52°C) for 10 to 15 hours. Check now and then—they should be crisp, not burnt.

These chips work well on their own or as a salad topper. You can even toss a bit of garlic salt in the container to keep them fresh.

Ingredients

• Fresh tomatoes (6 cups)
• Garlic powder (1 teaspoon)
• Salt (to taste)

Cooking Instructions

1. Wash and slice tomatoes 1/4 to 1/2 inch thick.
2. Sprinkle garlic powder and salt.
3. Arrange on trays in a single layer.
4. Set dehydrator to 125°F (52°C).
5. Dry 10-15 hours until crisp.
6. Store airtight with a pinch of garlic salt.

5) Sundried Tomatoes

Sundried tomatoes are a punchy way to save summer flavor. Use Roma or cherry tomatoes—they’re less watery and dry better.

Wash and slice your tomatoes, then lay them cut side up on dehydrator trays. Sprinkle with salt and dried herbs if you’re in the mood.

Set the dehydrator to 135°F (57°C). Dry for 8 to 12 hours—they should feel leathery, not sticky.

Let them cool, then store in a jar or cover with olive oil. Want more details? Check out this guide.

Ingredients

• 7-8 lbs Roma or cherry tomatoes
• 2 teaspoons salt
• 1 teaspoon dried basil (optional)
• 1 teaspoon dried oregano (optional)
• Olive oil (optional)

Cooking Instructions

1. Wash and dry tomatoes.
2. Slice lengthwise or halve cherries.
3. Toss with salt and herbs if using.
4. Arrange cut side up on trays.
5. Set dehydrator to 135°F (57°C).
6. Dry 8-12 hours until leathery.
7. Cool, then store airtight or in olive oil.

6) Raw Vegan Pepperoni

Raw vegan pepperoni? Yep, it’s a thing, and it’s spicy and satisfying. Blend up veggies, nuts, and spices into a thick paste.

Spread the paste thin on a nonstick dehydrator tray. If you want perfect rounds, use a small lid to shape them.

Dehydrate at 115°F (46°C) until they’re firm and dry—usually 6-8 hours. No dehydrator? The oven’s lowest setting works, but keep an eye on it.

Ingredients

• Zucchini or eggplant
• Dates
• Nuts (walnuts or cashews work well)
• Liquid smoke
• Black pepper
• Paprika
• Garlic powder

Cooking Instructions

1. Blend zucchini or eggplant, dates, and nuts into a paste.
2. Add liquid smoke, pepper, paprika, and garlic powder. Mix.
3. Spread thin on a nonstick tray.
4. Shape into rounds if you want.
5. Dehydrate at 115°F (46°C) for 6-8 hours, or until dry.

7) Balsamic Cherry Chocolate Bread

This bread is a wild combo—chocolate and balsamic cherries. Mix everything until the batter thickens, which takes about 5 minutes.

Shape into two small loaves and place them on a mesh tray. Dehydrate at 115°F (46°C) for 8 hours.

You’ll end up with a chewy, unique bread that’s great with spreads or just by itself.

Ingredients

• Balsamic vinegar
• Dried cherries
• Cocoa powder or dark chocolate
• Flour (any kind you like)
• Sweetener (honey or agave syrup)

Cooking Instructions

1. Mix everything until thick.
2. Shape into two loaves.
3. Place on mesh dehydrator tray.
4. Dehydrate at 115°F (46°C) for 8 hours.
5. Cool before serving.

Check out the balsamic cherry chocolate bread recipe for more info.

8) Simple Buckwheat Crackers

Buckwheat crackers are a crunchy, gluten-free snack you can make at home. Soak buckwheat groats, then blend with nuts and your favorite spices.

Spread the dough thin on a dehydrator sheet. Dry for about 2 hours, then score into cracker shapes.

Flip onto a mesh tray and keep drying until crispy—usually 12 hours or more at 115°F (46°C).

Ingredients

• 1 cup soaked buckwheat groats
• 1/2 cup almonds
• Spices (salt, pepper, herbs—whatever you like)

Cooking Instructions

1. Soak buckwheat and almonds overnight.
2. Blend with spices into a dough.
3. Spread thin on dehydrator sheet.
4. Dehydrate at 115°F (46°C) for 2 hours.
5. Score into crackers.
6. Flip to mesh tray, dry 12+ hours until crispy.

For more, check The Raw Chef’s simple buckwheat crackers.

9) Simple Flax Seed Crackers

Flax seed crackers are crunchy and packed with fiber. Mix flax seeds with water and seasonings, then spread the mixture thin on a dehydrator tray.

Dry at 115°F (46°C) for about 3 hours. Flip the cracker sheet and keep drying for 10 to 18 more hours until they’re fully crisp.

Customize with any spices you like—these are super flexible.

Ingredients

• 1 cup flax seeds
• 1 cup water
• Salt to taste
• Garlic powder (optional)
• Onion powder (optional)
• Cayenne pepper (optional)

Cooking Instructions

1. Toss the flax seeds, water, and whatever seasonings you like into a bowl.
2. Let it hang out until it thickens up—this doesn’t take too long.
3. Spread the whole thing onto a dehydrator tray lined with parchment paper.
4. Set your dehydrator to 115°F (46°C) and let it go for about 3 hours.
5. Flip the sheet onto another tray, then keep dehydrating for another 10 to 18 hours.
6. Once it’s dry, break it into crackers and stash them in an airtight container.

You can check out more details at The Raw Chef.

10) Watermelon ‘Tuna’

Watermelon as tuna? Yeah, it sounds odd at first, but it actually works surprisingly well. When you dehydrate watermelon, it loses most of its moisture and ends up with a texture that’s kind of meaty and flaky.

This makes it perfect for vegan sushi, poke bowls, or anytime you want something fishy without, well, fish. The flavor’s subtle, but the texture really does the trick.

Here’s how I do it: marinate thick slices of watermelon in a mix of soy sauce, minced garlic, and a splash of sesame oil. Let them soak up the flavor for a bit.

After that, lay the slices in your dehydrator at 115°F (46°C) for about 6 hours. Every hour and a half or so, flip them over to keep things even.

No dehydrator? No big deal. You can pop the marinated slices in your oven at 250°F (120°C) for about 90 to 120 minutes. Just remember to turn them twice while they cook.

Ingredients

• 1 medium watermelon
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp tahini (optional)

Cooking Instructions

1. Cut the watermelon into thick slices, kind of like fish steaks.

2. Grab a bowl and mix together garlic, soy sauce, sesame oil, and tahini.

3. Toss those watermelon slices into the marinade. Let them soak for at least half an hour—longer if you’ve got the patience.

4. Pop the slices in a dehydrator set to 115°F (46°C).

5. Flip the slices every hour and a half or so.

6. Keep dehydrating for about 6 hours. You want the texture to get nice and firm, almost meaty.

7. If you don’t have a dehydrator, just use your oven. Bake at 250°F (120°C) for 90 to 120 minutes, turning the slices twice.