• Wash the strawberries and dry them very well. Moisture is the enemy when dehydrating, so make sure the berries are clean and completely dry before slicing.

  Remove the stems and slice the strawberries into even slices, about 1/4 inch thick. Thinner slices will dry faster and may become crispier, while thicker slices will stay more chewy.

  Arrange the strawberry slices in a single layer on dehydrator trays, making sure they are not overlapping.

  Set the dehydrator to 135°F and dehydrate for 8 to 12 hours, or until the strawberries are fully dry. Start checking around 8 hours, but go by texture, not the clock.

  The strawberries are done when they are dry to the touch, no longer sticky or wet in the center, and bend without releasing moisture. Depending on thickness, they may be chewy, leathery, or slightly crisp.

  Let the strawberries cool completely before storing.

  Store in an airtight jar. For best long-term storage, condition the strawberries first by placing them loosely in a jar for a few days and shaking daily. If you see moisture in the jar, return them to the dehydrator.

Oven Method

• Set your oven as low as it will go, usually around 170°F. Arrange the sliced strawberries in a single layer on a parchment-lined baking sheet or on a cooling rack set over a baking sheet.

  Crack the oven door open slightly with a wooden spoon so moisture can escape. Dry for about 6 to 10 hours, checking occasionally, until the strawberries are fully dry.

Notes

• Dehydrating time will vary depending on the thickness of the slices, humidity, and the machine you are using.

  Fully dried strawberries should not feel wet, sticky, or soft in the center.

  Use dehydrated strawberries in granola, trail mix, cereal, oatmeal, yogurt, muffins, pancakes, smoothies, or grind them into strawberry powder.

  For strawberry powder, make sure the berries are completely dry and crisp before grinding.