Dehydrated apples and bananas are a great, guilt-free snack. Dehydrating apples and bananas is simple; however, it takes effort to completely dry the fruit. Simply wash, slice and add the bananas and apples and place them in an ascorbic acid and water solution to keep them from turning brown while dehydrating. Store them in Ziploc baggies for a great snack anytime.
Things You'll Need
Add 2 tablespoons of ascorbic acid to 2 quarts cold water. Mix to dissolve. The ascorbic acid will keep the apples and bananas from turning brown.
Wash the apples under cold running water. Core and peel the apples. Slice the apples into 1/4 inch-thick rings. The peels can be left on if desired; however, they will become tough after dehydration. Immediately add the apples to the ascorbic acid and water solution after slicing.
Peel the bananas and slice them into 1/4 inch-thick rounds. Immediately place them into the ascorbic acid solution.
Let the sliced apples and bananas soak in the ascorbic acid solution for 4 to 5 minutes. Remove and drain well. Pat dry with a paper towel to remove excess moisture.
Place apple slices on the dehydrator trays in a single layer. Leave a small space between each slice of fruit for air circulation. Stack the trays and place the lid on top. Set the dehydrator to 135 degrees Fahrenheit. An oven also can be used for dehydrating. Set the oven temperature to 140 degrees Fahrenheit. Place the slices of bananas and apples on cookie sheets and put them in the oven. Prop open the oven door 1 inch so that moisture can escape and speed the drying process.
Allow to dry for 6 to 12 hours. Apples rings will be done when they are pliable and have no moist or tacky areas. Bananas will be crisp. Let them cool and store them in Ziploc baggies to keep them fresh.