Description
Dehydrating broccoli florets to make broccoli chips is simple to do at home using a food dehydrator. These crunchy dried broccoli chips are healthier than most snacks and can be stored for two years in an airtight container!
Ingredients
Scale
Equipment
- Food dehydrator such as an Excalibur dehydrator
- Stockpot (for blanching)
- Sharp knife
- Cutting board
- Large bowl (for cooling blanched veggies)
- Airtight containers (for storage)
- Clock or timer
Ingredients
- 2lbs broccoli
Instructions
- Start by rinsing broccoli heads with warm water.
- Slice the broccoli heads into smaller florets.
- Blanch the broccoli florets separately in a hot water bath for 3 minutes before transferring them to a large bowl filled with ice water.
- Strain the broccoli to remove excess water, and then place the broccoli pieces on paper towels.
- Allow the broccoli pieces to air dry for several minutes, then pat them dry to remove any visible moisture.
- Slice the cooled broccoli with a sharp knife or use a mandoline to get thin, even pieces. The pieces should be slightly thicker than a potato chip.
- Spread the broccoli slices across the dehydrator trays in a single layer, ensuring they don’t touch.
- Set the dehydrator temperature to 130°F and allow them to dry for around 12 hours or until they are crispy and brittle. Rotate the dehydrator trays or flip the pieces as necessary if you notice uneven drying.
- Remove the broccoli chips from the dehydrator and allow them to cool to room temperature before storing them in a labeled airtight container.
- Prep Time: 20 minutes
- Drying Time: 10 hours
Nutrition
- Serving Size: 1 cup
- Calories: 31kcal
- Sugar: 2g
- Sodium: 0g
- Fat: 0.3g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0g