Tess in the kitchen
Fruit Crisps

Note from Tess:
If it wasn't bad enough the vet told me I had two fatty lumps, the vet then put me on a diet!  On the way back home (via a fancy bakery - rub my nose in my diet why don't you!  Howl!), Dad asked Mum "Do you still have the dehydrator in the garage", to which she replied, "The machine I got to dehydrate garnishes for my gin?".  Mum went on a gin cruise and loved the garnishes, which is a surprise as she would roll her eyes to any garnish that wasn't a slice of lemon or lime (if she was feeling exotic!  BOL).  So, she ordered a dehydrator and used it twice!  Mum did say in her defence the dehydrator cost £30 from the 'Jungle Place'.  Anyhoo, the dried fruit made the house smell yummy and then Dad spoilt it with suggesting we dehydrate the sardine cake into croutons!  And the sardine cake smells even better dehydrated! BOL!   Mum said it is much cheaper than buying dried fruit and some dried fruit has sulphur added so this recipe is healthy. Tess (lost 150 grams so far)

Dehydrator or oven at 60 degrees (any higher and it cooks)
Selection of fruit - we used ninny-nannas, raspberries, strawberries, mango, apple and pearsies
Though meat and bread/cake can be dehydrated

Method:
1. Thinly slice your fruit (no thicker than 1/2cm) or cut the cake into small bite sized pieces.

2. Place the fruit on the dehydrator trays or baking sheets for the oven.

3. Using a dehydrator, the fruit takes between 2 hours (ninny-nannas) and 6 hours (fruit with high water content).  Flip the fruit over halfway through the cooking times.

4. Once dried, place in a sealed tub for a couple of hours and if there is any condensation in the tub then dry the fruit for a little while longer.

5. Once dried you can have the texture of leather or crisps, it depends on what you like (leather texture sticks to the top of my mouth).

Storage:
Store in an airtight container in a dark place and it will keep for up to a year (first tub finished already here!).









Tags: Repawter, Tess