Mrs. Traci Poole's Salt Free Seasonings - Dehydrator Recipe

Posted by
Rate It!
Mrs. Traci Poole's Salt Free Seasonings - Dehydrator
Add your photo!
Ingredients
8
Count
Nutrition
14
Calories
Total time
540
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. **You will need enough veggies for the tiers of the dehydrator.
  2. My dehydrator is a 5 stack and I will place 1 of each veggie per stack.
  3. IE: If 1 tier will hold 2 tomatoes, sliced, then I will add 2 tomatoes and move onto the 2nd tier.
  4. Prepare the dehydrator for use.
  5. Wash veggies and begin slicing them according to directions above.
  6. Place the bell peppers on the bottom 3 tiers, the onions on the next tier, and then finally the tomatoes.
  7. Turn on the dehydrator and let it operate according to directions.
  8. This process will take 8- 12 hours-depends upon how thin you have sliced the veggies.
  9. Once the veggies are dried, take each veggie of that is removable by hand.
  10. Place in bowl.
  11. If they will not come off, here is a tip that will help you.
  12. Make sure the dehydrator is cool.
  13. Gently remove the tiers and place a piece of plastic wrap at the bottom of the dehydrator (where the air comes out of).
  14. Place 1 tier back onto the dehydrator.
  15. Take a knife and gently scrape the veggies off.
  16. The flakes will fall onto the plastic.
  17. Repeat process until all veggie flakes are off the tiers.
  18. Place all veggie flakes into a plastic bowl.
  19. At this point, gently crush the seasonings to the size you wish.
  20. This is done by simply smashing the dried veggies w/ a back of a tablespoon.
  21. At this point, add the dried lemon rind/zest.
  22. Place seasonings into a little bottle.
  23. At this point, add the garlic powder and black pepper.
  24. Cap it and it is ready for use.
  25. **NOTE:You can add dried herbs to this mixture as well-depending upon your tastes.
  26. IE: Dried Basil, etc.
  27. **Remember-dried veggies will yield a lesser amount of finished product.
  28. It is recommended you start several days in advanced and using 1 veggie at a time until all veggies are dry to make a large batch.
  29. **NOTE2: Make sure the veggies are COMPLETELY DRY-other wise they will mold and spoil.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 14.06 Kcal (59 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2.22mg 0%
Potassium 65.12mg 1%
Total Carbs 2.96g 1%
Sugars 2.22g 9%
Dietary Fiber 0.74g 3%
Vitamin C 59.2mg 99%
Vitamin A 1.5mg 49%
Iron 25.2mg 140%
Calcium 3mg 0%
Amount Per 100 g
Calories 19 Kcal (80 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 3mg 0%
Potassium 88mg 1%
Total Carbs 4g 1%
Sugars 3g 9%
Dietary Fiber 1g 3%
Vitamin C 80mg 99%
Vitamin A 2mg 49%
Iron 34mg 140%
Calcium 4mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 0.1
    Points
  • 0
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top