Ingredients
The following ingredients have 24 Servings
- 2 lbs. fresh spinach leaves
- 3 cups water
Instruction
- Rinse fresh unblemished spinach leaves well in cool water. Remove any bruised or blemished leaves. Place the spinach in a salad spinner and dry very well.
- Arrange the spinach leaves on dehydrator trays. You can pile the spinach but spread it out evenly over the tray.
- Set the temperature on the dehydrator to 95 F. to 110 degrees. The low temperature works well for anyone following a raw food diet.
- Stack or slid the dehydrator trays into the food dehydrator. Place the lid on and set the timer for 8 or more hours.
- Dehydrate the spinach leaves until they feel dry, crisp and crumble when you squeeze the dried leaves together.
- Transfer the dry spinach to an airtight container.
- Store the dried spinach out of direct sunlight in a dark cabinet to prevent the color of the leaves from fading.