Welcome to my kitchen! Today, we're diving into the wonderful world of dehydrating spinach. Whether you want to preserve its freshness or simply create some crunchy spinach chips, this process is incredibly easy and rewarding. So, let's get started!
Step 1: Prepare your spinach.
Begin by thoroughly washing your spinach leaves under cold running water to remove any dirt or debris. Once clean, pat them dry using paper towels or a clean kitchen cloth.
Step 2: Optional - Remove the stems.
While the stems are edible, they can take longer to dehydrate and may not crisp up as nicely as the leaves. Simply pinch the base of each leaf and slide your fingers up to remove the stem. I did not do this optional step as we don't have any problem eating the stems.
Step 3: Arrange the spinach on the dehydrator trays.
Lay out the spinach leaves in a single layer on the trays. This will ensure even drying and crispy results.
Step 4: Set the temperature and time.
Consult your dehydrator's manual for the recommended settings for dehydrating leafy greens. In general, you'll want to set the temperature to around 125°F to 135°F (52°C to 57°C) and let the spinach dehydrate for about 6 to 8 hours.
Step 5: Check for doneness.
After the allotted time, check the spinach for crispiness. It should be dry to the touch and brittle. If it's not quite there yet, continue dehydrating for another hour or so, checking periodically.
Step 6: Store your dehydrated spinach.
Once fully dried, allow the spinach to cool completely before transferring it to an airtight container or resealable bag. Store it in a cool, dry place away from direct sunlight.
And there you have it! Your homemade dehydrated spinach is ready to be enjoyed whenever you need a nutritious and crunchy snack or a flavorful addition to your favorite recipes. Thanks for watching, and happy dehydrating!
