Start with fresh spinach. Wash it thoroughly so you don’t have any dirt hanging around on the leaves, and pat them dry. They don’t have to be thoroughly dried before going in the dehydrator. Remove the larger parts of the stems, they get tough when they dry.

Dehydrate at 125 degrees (vegetable setting) for 3-6 hours or until they are crispy.

Once the spinach is dry, remove the leaves from the trays and crush lightly by hand for spinach flakes.

To powder your dry spinach, place the crushed leaves in a blender and pulse until they reach the consistency you desire.

Ingredients
12 oz. whole kosher dill pickles

Instructions
Set a dehydrator to 153°. Using a mandoline, slice pickles lengthwise, ⁄ ” thick; arrange slices in single layers on dehydrator sheets. Dehydrate until pickles are completely dry and crisp, about 3.5 hours. Let pickles cool; grind into a powder using a spice grinder. Store in an airtight container up to 2 months.