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Let’s be honest: no one plans to let spinach melt in the crisper drawer. Or to toss a half-used bell pepper that grew fuzz overnight. But if you’ve ever found yourself scraping sad veggies into the trash while whispering, “I swear I meant to use you,” then you know the pain. Literal money down the drain.
That’s exactly where I was—shopping weekly or bi-weekly like clockwork, with good intentions and a cart full of fresh produce I couldn’t always finish. The guilt? Real. The waste? Worse.
Enter: My Dehydrator (aka My Kitchen Sidekick)
I originally bought my dehydrator to make healthy treats for my dogs (one of whom, Magnus, has a sensitive stomach and dietary needs). But the real “a-ha” moment hit when I realized I could save more than just their snacks—I could save all the produce I was letting go bad.
Once I figured out that even slightly soft spinach, aging apples, or too-many bananas could be dehydrated and preserved, my whole kitchen flow changed. Suddenly, I wasn’t just saving money—I was building a pantry full of shelf-stable ingredients, ready whenever I needed them.
And here’s the kicker: once I started doing this, I realized I was going to the store less often because I wasn’t out of the things I used to always re-buy.
What I Dehydrate (And Why It Works)
Bananas – Thinly sliced and dried into crispy chips. My dogs and I are obsessed.
Cucumbers & Zucchini – Sliced thin for chips; add seasoning for a flavor punch.
Bell Peppers – Perfect for soups, stews, and stir-fries.
Spinach & Herbs – Crumble into soups or blend into smoothies.
Sweet Potatoes – Great for dog treats, and chopped cubes are soup-ready.
Bread – Yep, even leftover rolls and buns can be dried into breadcrumbs or croutons.
Bonus item? Marshmallows. Not exactly a health food, but oh-so-fun to watch puff up into crunchy candy puffs. Great for hot cocoa bars or little surprise treats—especially if you have kids (or a sweet tooth like me).
What You’ll Need to Start Dehydrating
You do not need fancy tools to start. But if you’re ready to dive in, here are my staples:
Hamilton Beach 5-Tray Dehydrator – Affordable and beginner-friendly, this one gets the job done without breaking the bank.
Pre-Cut Silicone Dehydrator Mats – Makes cleanup so much easier and prevents smaller items from falling through.
Mason Jars (Assorted Sizes) – For airtight storage and pantry beauty points.
Wide Wood Cutting Board – Trust me, you’ll want the space when slicing up big batches.
Sharp Kitchen Knife or Knife Sharpener – Skip the mandoline. A good knife wins here.
Dehydrator Temperature Magnet – My cheat sheet for temps. It lives on the fridge and saves me a Google search every single time.
(These are affiliate links, which means I may earn a small commission if you choose to purchase through them—at no extra cost to you. Thank you for supporting the blog!)
No Dehydrator? No Problem.
You can absolutely get started with your oven, a toaster oven, or even some air fryers (many have a built-in dehydrate setting). Just remember:
It takes time (we’re talking 8–12 hours minimum).
Don’t plan to use the oven for dinner while dehydrating.
You can always pause the process, remove the trays, cook your meal, and restart once things have cooled down again.
Final Thoughts
Dehydrating helped me feel like I was taking control—not just of my grocery budget, but of my role in reducing waste. It’s a small, powerful way to be more mindful in the kitchen and turn “oops, I forgot to use this” into “thank goodness I saved this.”
Whether you’re a homesteader-in-training or just tired of tossing food, this simple method could change your kitchen game.
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Want to start dehydrating, but still have questions? Drop a comment or shoot me a message—I’d love to help you get started.
