Waring DHR30 Operations Instructions download pdf (Page 19)

Strawberry Banana Leather

Makes 2 fruit leathers

¾ cup fresh strawberries, chopped

½ fresh banana, sliced

½ tablespoon honey

½ teaspoon fresh lemon juice

cooking spray

Combine all ingredients except cooking spray in a blender and purée until smooth.

Lightly spray a paper towel with cooking spray and rub over the fruit roll-up sheet. Pour

the strawberry mixture evenly on the sheet. Cover and dehydrate on high for 4 hours, or

until the purée is no longer wet throughout. Peel leather from sheet and cut in half. The

leather may be rolled up in plastic wrap and stored at room temperature for later use.

Nutritional information per half sheet fruit leather:

Calories 63 • carb. 16g • pro. 1g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 1mg • calc. 12mg • fiber 2g

Salt and Vinegar Potato Crisps

4 servings

3 medium-size russet potatoes, skin removed if desired

1 cup apple cider vinegar

2 tablespoons olive oil

coarse salt to taste

Cut the potatoes into thin slices about ¹/

8-inch thick, creating round chips. Soak the

potatoes in the vinegar for 8 to 12 hours. This step is necessary so the potatoes do

not taste chalky. Drain the potato slices well, transfer to a bowl, and toss with olive oil.

Lay the potatoes in a single layer on parchment paper-lined racks. Sprinkle with salt.

Cover and dehydrate on high for 8 to 12 hours or until desired crispiness. It may be

necessary to rotate the racks during drying, as bottom racks will dehydrate faster than

top racks. Store the crisps in an airtight container at room temperature.

Nutritional information per serving:

Calories 198 • carb. 29g • pro. 3g • fat 7g • sat. fat 1g

• chol. 0mg • sod. 302mg • calc. 25mg • fiber 2g

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Waring DHR30 Operations Instructions Page 19