Strawberry Chips are fun and easy to make; they make a great snack for lunches, can be sprinkled on morning cereal or taken on hikes and camping trips. This delicious snack food isn’t just for children and teens. These Strawberry Chips provide good nutrition for all ages; fiber, flavonoids, anti-oxidants, phytochemicals, vitamins A, Bs, C, E, minerals potassium, manganese, copper, iron, iodine, calcium and zinc. The second ingredient in this recipe is low glycemic, helps to dissolve kidney stones, and helps improve digestion. A delicious way to start the day or to keep it going! Have one or have a few, they are good for you!
Attributes: Raw, vegan, dairy free, gluten free, simple and delicious
4 lbs. fresh organic strawberries
5 lemons juiced
3T maple syrup
Directions: Remove the green tops from the strawberries. Clean the strawberries with a vegetable wash and pat dry. Juice the 5 lemons and pour juice into a large container or large sealable plastic bag, add the syrup. Set aside. Slice the strawberries; place strawberries gently into the bag or container with sweetened juice. Carefully move around until all the strawberries are coated. Soak 2-3 minutes. Take the strawberries from the container and place on a dehydrator tray. The fruit will shrink as the water evaporates. Finish slicing, immerse in sweet juice and loading the dehydrator trays. Dehydrate at 115 degree F for 8 hrs. Rotate the tray every two hours or at least once at 4hours. Great for trips, snacks, oatmeal, yogurt or decorating desserts such as ice cream!
Optional: If in a hurry simply make fruit leather. Blend the topped clean strawberries in a blender with 1 T lemon juice and 3 T agave or maple syrup. Pour onto Teflon sheets on dehydrator trays, spread with a spatula and dehydrate about 7 hours at 115 degrees F. At 3 hours remove fruit leather from Teflon and flip over.
Tips: While recruiting helpers may result in some missing strawberries, it will reduce prep time! Enjoy!