Dehydrate at 115 for 4 - 6 hours, until you are able to peel the Non-Stick
Dehydrator Sheets off, leaving the large cracker intact.
Not exact matches
Also, as soon as the entire «chip» holds its shape (after about 6 hours), peel it
off the silpat / teflex
sheet, flip it remove the silpat / teflex
sheet, and then put the «chip» directly onto the baking
sheet /
dehydrator tray.
First thing you want to do is cut the ends
off the rhubarb and slice about 1/4 inch thick, mix with a tbsp of lemon juice, lay them out flat on a
dehydrator sheet, and dehydrate for about 30 minutes to an hour at 150 degrees.
When you are able to handle a
sheet of cracker, turn it over on the
dehydrator tray and VERY carefully peel
off the teflex
sheet.