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  • Letty W.

Homemade Snacks

Updated: Sep 10, 2020

Sour cream onion chips I made with my food dehydrator. Make sure you line parchment paper underneath, if you use the tray meant for fruit leather, the texture will come out weird.

Another thing I made with my food dehydrator are dried apples. You can leave the skin on or off, as long as you properly wash the skin first. Neither is better, it's just different. I tried to cut it thinner so I won't have to add on extra time to dry it. They need to be consumed fairly quickly or it will get sticky. I tried other fruits like banana, watermelon, lime, berries, pineapple and coconut (to make coconut chips), but they turned out mediocre. Apple was a hit with the fam, so I will stick to making batches of those. They are expensive to buy but not to make.

Beef jerky I made. Experimented with larger and smaller cuts, no way to control the colour as that is how it looks after I bake it once it's done in the food dehydrator. Smaller pieces would take less time to dry and looks better than large pieces. I tried both classic and teriyaki flavours.

Candied pecans. You could add in some spices with the brown sugar to make spicy pecans.

Candied walnuts.

Candied pine nuts.

Candied pistachios. If you buy the nuts toasted, you can save time rather than toasting them yourself and avoid the chance of it getting burnt.

Candied cashews. It takes a long time to toast these, so I have the fire on at 1 or even less than that if you own a stove with a knob.

Candied almonds.

Candied peanuts. These need to be consumed quicker as it can quickly become soft and overly sticky, but they're delish when warm out of the oven or even the next day.

Candied pepitas. The tricky thing is to time everything right because it can easily get burnt and cannot be salvaged. I usually let the pan get hot enough before I toast the seeds, then I'll add brown sugar and 1 tsp of vanilla extract if I want more flavour.

Candied sunflower seeds.

Candied ginger can last months, I store mine in the fridge to prolong that. The syrup from soaking the ginger and brown sugar can last even longer and can be reused to make tofu pudding.

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