These dried strawberries (aka strawberry chips) are a healthy, flavorful snack to use up strawberries. You can use an oven or dehydrator to make these and they require just ONE ingredient: strawberries! No added sugar!
Whether you have a dehydrator or an oven, whipping up a large batch of dehydrated strawberries takes minimal effort and just a little bit of patience (okay, quite a lot of patience – but it’s worth it).
These dried strawberries make for a delicious healthy snack and a great addition to several larger recipes. You can even crush them into a simple strawberry powder. Plus, they’re so much more cost-effective than buying from a store. Such s a great way to preserve the summer’s bounty.
What You Need
And all you need for this simple DIY is ONE ingredient: fresh strawberries! The end chips are as sweet as the berries you use to dehydrate – so in-season, fresh-picked strawberries are my suggested go-to!
You will also need a sharp knife or a mandoline, a chopping board, parchment paper, and a dehydrator or oven.
How to Make Dried Strawberries
First, wash and de-stem the strawberries. You can chuck the stems into smoothies or compost them.
Then, 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 1/8th inch maximum.
Line the slices over a parchment paper-lined baking tray or a dehydrator tray, depending on which method you’ll be using.
In A Dehydrator
Dry 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 an Oven
To 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!
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 them to an airtight container.
How to Keep Dried Strawberries Fresh and Crispy?
If completely dried out then these dried strawberries can last for months in an airtight container at room temperature in a cool dark place. Mine are usually all used up within a couple of months though.
FAQs
You may also be able to freeze the dried strawberries, though I don’t know how this will affect the texture, once thawed. In any case, make sure they are in an air-tight freezer-safe bag to keep the moisture away.
Freeze-dried fruit tends to be crispier and crunchier than dehydrated as almost all of the water content has been removed during the process. It also has a much longer shelf life (several years). On the other side, when you dehydrate food, it is usually a bit sweeter and could be a bit chewier because it still holds some of the water content.
How To Use
As homemade strawberry fruit snacks go, these strawberry chips are delicious alone or within recipes. Here are just a few suggestions for ways that you can use them.
- Mix them into granola and trail mix.
- To top smoothie bowls.
- Mixed into healthy breakfast yogurt bowls (using natural/greek yogurt or dairy-free coconut yogurt or almond yogurt).
- To decorate desserts – like homemade brownies, cakes, puddings, etc.
- Crush and sprinkle over breakfast dishes like this Strawberry Cheesecake Overnight Oats and porridge bowls.
- Crush into a powder and mix into juices (like these Ginger Turmeric Immune-Boosting Energy Shots), smoothies, etc. for color, flavor, and additional nutrients.
Recipe Notes
- It’s essential to slice the strawberries as evenly as possible – which is why a mandoline can be a massive help. Cutting them evenly into thin slices will help them dry out evenly. You can also use an egg slicer – the pieces will be thicker, but they should still be even. Also, keep in mind that for thicker slice, the cooking times will vary.
- The smaller “end” bits of the strawberry pieces may dry out first and will need to be removed from the oven or dehydrator to stop them from “cooking” while the larger bits continue to dry.
- Avoid using aluminum foil to line the oven tray, as the strawberries will stick to it. A silicone baking sheet or parchment paper are the best options.
- Drying fruit in the oven can be a bit tricky if your oven doesn’t reach very low temperatures. Make sure to keep the oven door slightly ajar with a heatproof utensil. This will allow for better airflow and will help the steam to escape the oven for them to dry quicker.
- Allow them to cool completely before eating, to ensure that they’re crispy.
Related Recipes
- How to Make Chili Flakes
- Kale Chips
- Beetroot Chips
- Dehydrated Apples
- Black Garlic
- Homemade Fruit Roll Ups + Fruit Leather
If you try this oven-dried strawberries recipe, I’d love to hear your thoughts and questions below. Also, I’d really appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Homemade Dried Strawberries (Strawberry Chips)
Suggested Equipment
- Dehydrator or oven
Instructions
- Wash and de-stem the strawberries. You can chuck the stems into smoothies or compost them.
- 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.
- Line the slices over a parchment paper lined baking tray or a dehydrator tray, depending on which method you’ll be using.
- 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!
- 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.
How To Store
- If completely dried out, then these dried strawberries can last for months in an airtight container at room temperature. Mine are usually all used up within a couple of months though.
Notes
- It’s important to slice the strawberries as evenly as possible– which is why a mandoline can be a massive help. This will help them dry out evenly.
- The smaller “end” bits of the strawberries may dry out first and will need to be removed from the oven to stop them from “cooking” while the larger bits continue to dry.
- Avoid using aluminum foil to line the oven tray, as the strawberries will stick to it. A silicone baking sheet or parchment paper are the best options.
- Drying fruit in the oven can be a bit tricky if your oven doesn’t reach very low temperatures. Make sure to keep the oven door slightly ajar with a heatproof utensil. This will allow for better airflow and will help the steam to escape the oven for them to dry quicker.
- Allow them to cool completely before eating, to ensure that they’re crispy.
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