Step 1

Wash and de-stem the strawberries. You can chuck the stems into smoothies or compost them.

Step 2

Cut the berries into thin even slices. You can slice with a mandolin for best results (thin even slices will be dried quicker and more evenly), a peeler, or a knife. Try not to slice any thicker than 1/8 inch maximum.

Step 3

Line the slices over a parchment paper lined baking tray or a dehydrator tray, depending on which method you'll be using.

Step 4

In A DehydratorDry at 135ºF/57ºC for about 10-14 hours. The time will depend on the freshness of the strawberries and how thick the slices are, as well as the overall humidity levels on the day of drying them. Check after 10 hours and then every hour after that, until they are completely dry.In The OvenTo dry the strawberries in the oven, either dry at about 140ºF/60ºC for about 10 hours or at the lowest possible temperature for about 4-6 hours leaving the door cracked open (I use a heat-proof wooden spoon to do this). Keep an eye on the strawberries so they don't burn as we want them to dry not cook!

Step 5

The strawberry chips are ready when the slices are crisp and easily snap in 2 without bending at all.Allow them to cool down completely before transferring to an airtight container.

Step 6

If completely dried out, then these can last for months in an airtight container at room temperature. Mine are usually all used up within a couple of months though.