Spread leather approximately 1/4 inch thick
onto dehydrator tray.
Using a small cookie scoop, place each dough bite
onto dehydrator tray or onto a parchment lined cookie sheet.
Gently spread soaked oats evenly
onto a dehydrator tray lined with a mesh insert.
Place the mesh sheets
onto your dehydrator trays.
Pour buckwheat
onto dehydrator trays and dry at 150 to 170 degrees for 12 - 24 hours or until completely dry and crunchy.
Not exact matches
Let sit for about twenty minutes until the seeds have gelled and then spread about 1 / 8th in inch thick
onto lined
dehydrator trays.
Spread each coloured mixture
onto a Teflex - covered
dehydrator tray, and dehydrate at 115F for 2 to 4 hours, until the the surface is dry.
Using a wet ice - cream scooper, scoop a ball of the mixture
onto a Teflex - covered
dehydrator tray.
Gently remove the shell from the mold, and put it back
onto a screen - lined
dehydrator tray.
Spread mixture
onto Teflex - covered
dehydrator trays and dehydrate at 115F for 2 to 4 hours or more, until pasta is dry enough and ready to be separated from the Teflex sheets.
Spread the mixture
onto two Teflex - covered
dehydrator trays and dehydrate at 115F for 2 - 4 hours, until pasta is dry enough and ready to be separated from the Teflex sheets.
Spread to a desired thickness
onto Teflex covered
dehydrator trays.
Spread the mixture
onto Teflex - lined
dehydrator trays.
Pour in 1/4 cup spoonfuls
onto a lined
dehydrator tray.
Place a mesh - lined
dehydrator tray upside down on top of the blondies, hold
onto the two
trays, and flip the whole thing over.
You won't be able to dehydrate these crackers on the regular
trays; if you have a fruit leather
tray, you can use that, but even better is to trace the
dehydrator tray onto parchment paper, and cut out parchment paper bottoms for every
tray that you'll be using.
Or, if you're using a
dehydrator, spread
onto parchment paper - lined
trays.
Pour
onto a lined
dehydrator tray and dehydrate for about an hour or so.
Pour out
onto a lined
dehydrator tray and dehydrate for about an hour, until warm and slightly softened.
Then pour
onto lined
dehydrator tray and dehydrate for about an hour, until the vegetables are soft and warm.
Then pour
onto lined
dehydrator tray and dehydrate for an hour or two, until the vegetables are slightly soft and warm.
Form into desired shapes and place
onto mesh
dehydrator trays.
Spread the mixture evenly
onto one lined
Dehydrator tray, forming circles.
Transfer the bars
onto screen - covered
dehydrator trays and dehydrate for another 10 hours.
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.
Place a single layer of prepared kale chips
onto a Teleflex - lined
dehydrator tray.
Spread the mix
onto dehydrator sheets and dehydrate overnight at 115 ˚F (45 ˚C), or if you don't have a
dehydrator, spread
onto a baking
tray and bake in the over on a very low heat or until the buckwheat dries out and gets a little crunchy.
Flip the bread directly
onto the mesh
trays, remove the
dehydrator sheets, and score each
tray of bread into 6 slices.
Spread evenly
onto 2 or 3
dehydrator trays lined with teflex type sheets.
Spread the mixture evenly
onto one lined
Dehydrator tray, forming circles.
Spread mixture evenly
onto a teflex lined
dehydrator tray.