Dehydrator Chivy Cheese Chips Recipes

Steps:

• In a blender or food processor, blend cottage cheese, tomato, onion and spices into a smooth liquid.
• Pour spoonfuls of mixture (1 1/2 to 2" diameter) onto fruit roll sheets.
• Dry at 145º for 4 to 6 hours, or until rounds curl up on the sides like potato chips.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

Steps:

• In a blender or food processor, blend together all ingredients at high speed.
• Spread mixture thinly onto Fruit Roll Sheets.
• Dry at 130° for approximately 10 hours or until dry on one side.
• Lift entire corn ring off of Fruit Roll Sheet, turn over and dry for two hours longer or until crisp.
• Break into pieces.

Steps:

• Use a sharp knife to cut wonton wrappers diagonally in half to make triangles. Lightly coat a baking sheet with cooking oil/spray. Arrange one-third of the triangles in a single layer on the baking sheet. If desired, for ruffled chips, line baking sheet with foil. Shape foil to make ridges. Lightly coat foil with cooking spray. Place wonton triangles on foil, drapping over foil ridges.
• In a small bowl stir together the olive oil, garlic and basil. Lightly brush the wonton triangles with one-third of the oil mixture; sprinkle with one-third of the cheese.
• Bake in a 350 degree oven about 8 minutes or until golden. Cool completely on a wire rack. Repeat with the remaining wonton triangles, oil mixture and cheese.

Steps:

• 1. Hard Cheese Cut cheese into small pieces. The exact size of the pieces does not matter. They can be as wide or long as you choose. The smaller the pieces, the faster and evener they will dry. The thickness of the slices are important. The cheese slices should be no more than 1/4 inch thick. Thicker slices take too long to dry. Lay the cheese pieces directly on the rack in the food dehydrator. Leave space around each piece of cheese, so that they are not touching each other. Turn the dehydrator on. If the dehydrator has a temperature setting control, choose the lowest setting. Flip the cheese pieces over every three hours. If the food dehydrator does not have a fan, rearrange the trays every few hours. This provides more air flow for more even drying of the cheese pieces. To rearrange the trays, move the top tray to the bottom tray spot and move the other trays one spot up from where they previously were. Remove the cheese pieces from the dehydrator when the cheese is fully dry. Dry cheese appears even-toned in color and is a shade or two darker than fresh cheese. Store the dry cheese in an airtight package.
• 2. Soft Cheese Cover the food dehydrator trays with plastic wrap. You will have to cut a hole in the center of the plastic wrap to allow air flow through the center of the food dehydrator. Spread a thin layer of soft cheese over the plastic wrap covered tray. The layer should be no thicker than a 1/4 inch. Turn the dehydrator on. If the dehydrator has a temperature setting control, choose the lowest setting. Rearrange the trays every three hours if the food dehydrator does not have a fan. To rearrange the trays, move the top tray to the bottom tray spot and move the other trays one spot up from where they previously were. If the food dehydrator is equipped with a fan, it is not necessary to rearrange the trays. Check the cheese every three hours. The cheese is done dehydrating when it is dry to the touch. Remove the cheese from the dehydrator and store in an airtight package.

Steps:

• Put all ingredients in a blender or food processor and mix at high speed.
• Thinly spread onto a Fruit Roll sheet and dry at 145º for 4 hours or until dry on one side.
• With a clean butter knife, lift entire ring off sheet, turn over and dry for 1 hour longer, or until dry enough to break into pieces.

Steps:

• Quarter, peel and core apples; coarsely grate.
• Place in a bowl with the other ingredients and toss lightly until thoroughly mixed.
• Place mixture on a Fruit Roll sheet and dry for 2 to 3 hours, or until crunchy.
• For a more tender granola, add 1/4 cup vegetable oil before drying.
• Store in an air-tight container.