I was obsessed with banana chips when I was a kid. Living in Hawaii, they were a popular portable snack for the kids. I still love to pack them for snacks on road trips. Nate, however, hates bananas. He's a weirdo. So I make a variety of other dried fruits and vegetables for him to enjoy. Strawberry chips are a family favorite, along with dried apples, mangoes and pineapples.
How to Make Strawberry Chips in a Dehydrator
Hull strawberries and slice into 1/4" or 1/2" slices from top to bottom.
Dehydrate at 130 degrees for 6-12 hours.
Check for readiness by placing in a plastic bag. If condensation appears, they need to be dehydrated longer.
California strawberries are so sweet, there's no need to do any real prep to them like you do with apples or other fruits. Just slice to 1/4 or 1/2″ and dry in the dehydrator. If your dehydrator came with an instruction pamphlet it's helpful to look at their fruit drying suggestions since every dehydrator works a bit differently. I find that 130 degrees for 6 to 12 hours is right for strawberries at just about any elevation.
To hull the strawberries before making strawberry chips, simply slice off the tops. I actually have a handy tool that pulls the tops off along with the sometimes woody white part just beneath it and it is AWESOME, but not entirely necessary. If you're looking for something to do with all of those strawberry hulls, give my strawberry wine a shot. It's delicious, and totally worth the wait during fermentation (and it doesn't require any starter or yeast!).
After dehydrating, store your strawberry chips in a bag or glass jar for munching on at home or on-the-go. Ours are a road trip must-have. They're fully done when they're leathery and pliable, and don't cause condensation to appear when you place a couple in a bag for a few minutes. Strawberry chips are the perfect way to extend the sweet strawberry season all year round!
Have you ever made strawberry chips?