Note that these will have a higher resistant starch content if you dehydrate them, but you could also bake at very low heat (less than 130 °F). (mindbodygreen.com)
doi: 10.3945 / an.114.007419, print 2015 Mar. 7 — Åkerberg AK, Liljeberg HG, Granfeldt YE, Drews AW, Björck IM, «An in vitro method, based on chewing, to predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fiber,» Journal of Nutrition, 1998; 128:651 — 660. (drchristianson.com)
Processing, cooking, and cooling, however, may impact resistant starch content (Johnson et al., 2015). (empoweredautoimmune.com)