18 Delicious Cosori Dehydrator Recipes for Healthy Snacking

Craving crunchy, wholesome snacks without the guilt? Your Cosori dehydrator is about to become your kitchen MVP! From sweet fruit leathers to savory veggie chips, we’ve rounded up 18 irresistible recipes that make healthy snacking a breeze. Whether you’re meal-prepping or just need a quick bite, these dehydrator delights are packed with flavor—and zero preservatives. Ready to transform your snacks? Let’s dive in!

Sweet and Tangy Dehydrated Pineapple Rings

These chewy, tropical treats are like sunshine in snack form—naturally sweet with a hint of zesty tang. Perfect for lunchboxes, hiking trips, or just satisfying a craving!

Ingredients:

• 1 large fresh pineapple, peeled and cored
• 1/4 cup honey
• 2 tbsp fresh lime juice
• 1/2 tsp ground cinnamon

Instructions:

1. Slice pineapple into 1/4-inch-thick rings. Blot gently with a paper towel to remove excess moisture.
2. In a bowl, whisk together 1/4 cup honey, 2 tbsp lime juice, and 1/2 tsp cinnamon. Brush both sides of each pineapple ring with the mixture.
3. Arrange rings in a single layer on dehydrator trays (no overlapping). Dehydrate at 135°F for 8–10 hours, flipping halfway, until dry but still slightly pliable.

The magic here? That cinnamon-kissed glaze caramelizes slightly as it dries, giving each bite a glossy, candy-like finish without any refined sugar.

Tip: For extra zing, sprinkle rings with chili powder before dehydrating—sweet, spicy, and totally addictive!

Crispy Kale Chips with Sea Salt

These addictive kale chips are the ultimate healthy snack—crispy, salty, and ready in under 30 minutes.

Ingredients:

• 1 large bunch curly kale (about 8 oz), stems removed and torn into 2-inch pieces
• 1 tbsp olive oil
• 1/4 tsp sea salt (plus extra for sprinkling)
• 1/8 tsp garlic powder (optional)

Instructions:

1. Preheat oven to 300°F and line two baking sheets with parchment paper.
2. In a large bowl, massage kale with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp garlic powder (if using) until evenly coated.
3. Arrange kale in a single layer on baking sheets, ensuring pieces don’t overlap. Lightly sprinkle with extra sea salt.
4. Bake for 20–25 minutes, flipping halfway, until edges are crisp and kale shatters when touched. Watch closely to prevent burning.

The magic? Low-and-slow baking keeps these chips delicate instead of chewy—no fancy dehydrator needed!

Tip: Store leftovers (good luck!) in a paper bag to maintain crunch.

Homemade Beef Jerky with Spicy Marinade

Skip the store-bought stuff—this homemade beef jerky packs a smoky, spicy punch and is way more satisfying to make yourself.

Ingredients:

• 1 ½ lbs flank steak, thinly sliced against the grain
• ¼ cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (or more for extra heat)
• ½ tsp black pepper
• 1 tbsp liquid smoke (optional, for deeper flavor)

Instructions:

1. In a bowl, whisk together ¼ cup soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cayenne pepper, ½ tsp black pepper, and 1 tbsp liquid smoke (if using).
2. Add the flank steak to the marinade, tossing to coat evenly. Cover and refrigerate for at least 4 hours (or overnight for maximum flavor).
3. Preheat oven to 175°F. Line a baking sheet with foil and place a wire rack on top. Arrange the marinated beef in a single layer on the rack.
4. Bake for 3–4 hours, flipping halfway, until the jerky is dry but still slightly pliable (it’ll firm up as it cools).

The magic here? That smoky-spicy marinade caramelizes into a sticky glaze, giving each bite a perfect chew without being tough.

Tip: For even drying, pat the marinated beef slices with a paper towel before baking.

Zesty Dehydrated Lemon Slices for Tea

Brighten up your tea time with these tangy, sun-kissed lemon slices—perfect for adding a burst of citrusy flavor to hot or iced drinks.

Ingredients:

• 2 large lemons, thinly sliced (about 1/8-inch thick)
• 1 tbsp granulated sugar (optional, for a hint of sweetness)

Instructions:

1. Prep the lemons: Wash and dry the lemons thoroughly, then slice them into 1/8-inch rounds, removing any seeds.
2. Optional sugar sprinkle: If using, lightly dust both sides of each slice with the 1 tbsp sugar for a subtle caramelized note.
3. Dehydrate: Arrange the slices in a single layer on a parchment-lined baking sheet. Bake at 170°F (the lowest oven setting) for 3–4 hours, flipping halfway, until completely dry and slightly curled at the edges.
4. Cool & store: Let cool to room temperature before transferring to an airtight container. They’ll keep for up to 3 months!

The slow bake preserves the lemons’ vibrant flavor without bitterness, making them ideal for steeping or garnishing. Tip: For extra flair, try mixing in a few sprigs of thyme or rosemary before dehydrating!

Chewy Banana Chips with Cinnamon

These homemade banana chips strike the perfect balance between chewy and crisp, with a cozy cinnamon-sugar hug that makes them irresistible.

Ingredients:

• 3 large ripe bananas (slightly firm)
• 1 tbsp fresh lemon juice
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp melted coconut oil

Instructions:

1. Preheat oven to 200°F and line two baking sheets with parchment paper.
2. Slice bananas into 1/8-inch-thick rounds. Toss with 1 tbsp lemon juice to prevent browning.
3. In a small bowl, mix 2 tbsp sugar and 1 tsp cinnamon. Brush banana slices lightly with 1 tbsp melted coconut oil, then sprinkle evenly with the cinnamon-sugar mixture.
4. Arrange slices in a single layer on baking sheets. Bake for 2 hours, flipping halfway, until edges curl slightly but centers remain tender.
5. Let cool completely—they’ll crisp further as they sit.

The low-and-slow bake gives these chips a caramelized chewiness, while the cinnamon creates a warm, crackly crust. No dehydrator needed!

Tip: For extra crunch, leave them in the turned-off oven overnight.

Savory Dehydrated Tomato Slices

These intensely flavored tomato slices are like nature’s candy—chewy, sweet, and packed with umami. Perfect for snacking, salads, or garnishing soups!

Ingredients:

• 4 large Roma tomatoes (about 1 lb), sliced ¼-inch thick
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp freshly ground black pepper

Instructions:

1. Prep the tomatoes: Arrange tomato slices in a single layer on a parchment-lined baking sheet. Brush both sides evenly with 2 tbsp olive oil.
2. Season: In a small bowl, mix 1 tsp salt, ½ tsp garlic powder, ½ tsp oregano, and ¼ tsp black pepper. Sprinkle evenly over the slices.
3. Dehydrate: Bake at 200°F for 4–5 hours, flipping halfway, until the tomatoes are leathery but still slightly pliable (they’ll crisp further as they cool).

The slow oven-drying concentrates the tomatoes’ sweetness while the garlic-oregano rub adds a savory depth—ideal for tossing into pasta or crumbling over avocado toast.

Tip: Store in an airtight container at room temperature for up to 2 weeks… if they last that long!

Sweet and Crunchy Apple Chips

These apple chips are a guilt-free snack that’s equal parts crispy, sweet, and addictive—no fancy dehydrator required!

Ingredients:

• 2 large apples (Honeycrisp or Fuji work best)
• 1 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 1 tsp lemon juice

Instructions:

1. Preheat oven to 225°F and line two baking sheets with parchment paper.
2. Thinly slice apples (about 1/8-inch thick) using a mandoline or sharp knife, removing seeds. Toss slices with 1 tsp lemon juice to prevent browning.
3. In a small bowl, mix 1 tbsp sugar and 1/2 tsp cinnamon. Arrange apple slices in a single layer on baking sheets and sprinkle evenly with the cinnamon-sugar mixture.
4. Bake for 1 hour, then flip slices and bake another 45–60 minutes until dry and crisp (thicker slices may take longer). Let cool completely—they’ll crisp up further as they sit.

The magic here? Low-and-slow baking turns apples into shatteringly crisp chips with zero frying. Perfect for lunchboxes or a light dessert!

Tip: For extra sparkle, swap granulated sugar with turbinado sugar before baking.

Spicy Dehydrated Mango Strips

These sweet and fiery mango strips are the perfect balance of tropical and heat—ideal for snacking straight from the jar or adding a punch to salads and cheese boards.

Ingredients:

• 3 ripe but firm mangoes, peeled and sliced into ¼-inch strips
• 2 tbsp lime juice
• 1 tbsp chili powder
• 1 tsp cayenne pepper
• ½ tsp fine sea salt
• 1 tbsp honey

Instructions:

1. In a large bowl, toss the mango strips with 2 tbsp lime juice until evenly coated.
2. In a small bowl, mix 1 tbsp chili powder, 1 tsp cayenne pepper, ½ tsp salt, and 1 tbsp honey. Drizzle over the mango and gently toss to coat every strip.
3. Arrange the mango in a single layer on dehydrator trays (or baking sheets lined with parchment if using an oven).
4. Dehydrate at 135°F for 8–10 hours until leathery but still slightly pliable (or bake at 170°F for 4–5 hours, propping the oven door open slightly with a wooden spoon).

The magic here? The honey caramelizes just enough to give the strips a glossy, sticky-sweet finish that plays off the smoky heat. Tip: For extra tang, sprinkle with Tajín after dehydrating!

Herb-Infused Dehydrated Mushrooms

These crispy, flavor-packed mushrooms are a game-changer for salads, soups, or even as a snack—plus, they’re ridiculously easy to make at home.

Ingredients:

• 8 oz cremini or shiitake mushrooms, thinly sliced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper

Instructions:

1. Prep the mushrooms: Toss the mushrooms with 2 tbsp olive oil, 1 tsp thyme, 1 tsp rosemary, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until evenly coated.
2. Dehydrate: Arrange the mushrooms in a single layer on a parchment-lined baking sheet. Bake at 200°F for 2–3 hours, flipping halfway, until completely dry and crisp (they’ll shrink significantly).
3. Cool & store: Let cool on the sheet—they’ll crisp up further as they sit. Store in an airtight container for up to 2 weeks.

The slow dehydration locks in the earthy mushroom flavor while the herbs add a fragrant punch—no fancy equipment required!

Tip: For extra depth, add a splash of soy sauce or balsamic vinegar to the oil mixture before tossing.

Chewy Dehydrated Strawberry Slices

These sweet, chewy strawberry slices are like nature’s candy—perfect for snacking, lunchboxes, or topping your morning yogurt.

Ingredients:

• 1 lb fresh strawberries, hulled and sliced ¼-inch thick
• 2 tbsp granulated sugar
• 1 tbsp lemon juice

Instructions:

1. Prep the strawberries: In a bowl, gently toss the strawberry slices with 2 tbsp granulated sugar and 1 tbsp lemon juice. Let sit for 10 minutes to draw out juices.
2. Arrange on trays: Lay the slices in a single layer on dehydrator trays (or parchment-lined baking sheets if using an oven).
3. Dehydrate: Dehydrate at 135°F for 6–8 hours until chewy but not crisp (or bake at 200°F for 2–3 hours, flipping halfway). The slices should be pliable but not sticky.

The slow drying intensifies the berries’ sweetness while keeping a satisfying, gummy texture—no store-bought fruit leather compares!

Tip: For extra zing, sprinkle the slices with a pinch of citric acid before dehydrating.

Garlic and Herb Dehydrated Zucchini Chips

These crispy, savory zucchini chips are a guilt-free snack that packs a punch of garlicky goodness—perfect for munching straight from the dehydrator!

Ingredients:

• 2 medium zucchinis, thinly sliced (1/8-inch thick)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat dehydrator to 135°F. Pat zucchini slices dry with a paper towel to remove excess moisture.
2. In a large bowl, toss zucchini with 2 tbsp olive oil until evenly coated. Sprinkle with 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper, tossing gently to distribute.
3. Arrange slices in a single layer on dehydrator trays, ensuring no overlap. Dehydrate for 6–8 hours, flipping halfway, until crisp and lightly golden.

The slow dehydration locks in the herb-infused flavor while creating an addictively light crunch—no deep-frying required!

Tip: For extra zing, sprinkle with grated Parmesan before dehydrating.

Sweet and Salty Dehydrated Coconut Flakes

These addictive coconut flakes strike the perfect balance between sweet, salty, and toasty—ideal for sprinkling over yogurt or snacking straight from the jar!

Ingredients:

• 2 cups unsweetened coconut flakes
• 2 tbsp pure maple syrup
• 1 tbsp melted coconut oil
• 1/2 tsp flaky sea salt

Instructions:

1. Preheat oven to 300°F and line a baking sheet with parchment paper.
2. In a bowl, toss coconut flakes with 2 tbsp maple syrup and 1 tbsp melted coconut oil until evenly coated.
3. Spread in a single layer on the prepared sheet and sprinkle with 1/2 tsp flaky sea salt.
4. Bake for 12–15 minutes, stirring halfway, until golden brown and crisp (watch closely to avoid burning).
5. Let cool completely—the flakes will crisp up further as they sit.

The magic here is in the contrast: the maple caramelizes into subtle crunch while the salt keeps each bite bright. Try folding these into trail mix for a next-level upgrade!

Tip: Store in an airtight container for up to 2 weeks—if they last that long!

Tangy Dehydrated Orange Slices

These citrusy gems are a sweet-tart snack or cocktail garnish that’s surprisingly simple to make—just let your oven do the work!

Ingredients:

• 3 large navel oranges (about 1 lb total), thinly sliced into 1/8-inch rounds
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/4 tsp fine sea salt

Instructions:

1. Preheat oven to 200°F and line two baking sheets with parchment paper.
2. In a small bowl, whisk together 1/4 cup sugar, 1 tbsp lemon juice, and 1/4 tsp salt until dissolved. Brush both sides of each orange slice with the mixture.
3. Arrange slices in a single layer on baking sheets. Bake for 3 hours, flipping halfway, until dried but still slightly pliable (they’ll crisp as they cool).

The magic here? That salty-sugar glaze caramelizes just enough to balance the oranges’ natural zing—perfect for snacking or elevating desserts.

Tip: For extra sparkle, sprinkle slices with turbinado sugar before baking.

Crunchy Dehydrated Carrot Sticks

These carrot sticks are a wholesome, crispy snack that’s perfect for lunchboxes or on-the-go munching—naturally sweet with a satisfying crunch!

Ingredients:

• 1 lb carrots, peeled and cut into ¼-inch sticks
• 1 tbsp olive oil
• ½ tsp sea salt
• ½ tsp garlic powder
• ¼ tsp smoked paprika

Instructions:

1. Preheat your dehydrator to 135°F. If using an oven, set it to the lowest temperature (around 170°F) and prop the door open slightly with a wooden spoon.
2. In a large bowl, toss the carrot sticks with 1 tbsp olive oil, ½ tsp sea salt, ½ tsp garlic powder, and ¼ tsp smoked paprika until evenly coated.
3. Arrange the carrots in a single layer on dehydrator trays or a parchment-lined baking sheet. Leave space between sticks for air circulation.
4. Dehydrate for 6–8 hours (or bake for 3–4 hours), flipping halfway, until the carrots are completely dry and snap when bent.

The slow dehydration locks in the carrots’ natural sweetness while giving them an addictively crisp texture—like veggie chips but heartier!

Tip: For extra flavor, sprinkle with a pinch of nutritional yeast before dehydrating.

Sweet and Spicy Dehydrated Chili Peppers

These addictive little peppers strike the perfect balance between fiery heat and caramelized sweetness—ideal for snacking, garnishing, or gifting!

Ingredients:

• 1 lb fresh red chili peppers (like Fresno or Thai bird’s eye), stems removed, sliced into 1/4-inch rings
• 1/4 cup honey
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions:

1. Prep the peppers: Toss the sliced chilies with 1/4 cup honey, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp salt until evenly coated.
2. Dehydrate: Arrange the peppers in a single layer on dehydrator trays (or parchment-lined baking sheets for oven drying). Dehydrate at 135°F for 8–10 hours (or bake at 170°F for 4–5 hours, propping the oven door slightly open), until dry but slightly chewy.
3. Cool & store: Let cool completely—they’ll crisp further as they sit. Keep in an airtight container for up to 2 weeks.

The magic here? The honey caramelizes during drying, creating a glossy, sticky-sweet shell that tames the chilies’ punch. Tip: Wear gloves when handling hot peppers, and adjust the honey ratio for more or less sweetness!

Chewy Dehydrated Apricot Halves

These naturally sweet apricot halves turn into irresistible chewy bites—perfect for snacking, granola, or even cheese boards.

Ingredients:

• 2 lbs fresh apricots, halved and pitted
• 1 tbsp lemon juice
• 1 tbsp honey
• 1/4 tsp fine sea salt

Instructions:

1. Preheat dehydrator to 135°F. In a large bowl, gently toss apricot halves with 1 tbsp lemon juice, 1 tbsp honey, and 1/4 tsp sea salt until evenly coated.
2. Arrange apricots cut-side up in a single layer on dehydrator trays, leaving space between for airflow.
3. Dehydrate for 8–10 hours, checking after 6 hours. They’re ready when slightly pliable but no longer sticky (thicker halves may take longer).

The slow drying intensifies the apricots’ floral sweetness while keeping that satisfying chew—no store-bought version compares!

Tip: For a fun twist, sprinkle with cinnamon before dehydrating, or dip dried halves in melted dark chocolate for a decadent treat.

Savory Dehydrated Green Bean Chips

These crispy, guilt-free green bean chips are the perfect snack for when you’re craving something salty and crunchy—without the deep-fryer.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp fine sea salt

Instructions:

1. Preheat your dehydrator to 135°F. If using an oven, set it to the lowest temperature (around 170°F) and prop the door open slightly with a wooden spoon.
2. Toss the green beans with 1 tbsp olive oil until evenly coated. Sprinkle with 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, and ½ tsp sea salt, tossing again to distribute the seasonings.
3. Arrange the beans in a single layer on dehydrator trays (or a parchment-lined baking sheet for the oven). Dehydrate for 6–8 hours (or bake for 2.5–3 hours), flipping halfway, until completely crisp and snap-when-bent dry.

The slow dehydration locks in a deep, savory flavor while keeping that addictive chip-like crunch—no frying required!

Tip: Store in an airtight container for up to a week (if they last that long). For extra zing, spritz with lemon juice before dehydrating.

Sweet and Tart Dehydrated Kiwi Slices

These chewy, vibrant kiwi slices are a naturally sweet snack with just a hint of tang—perfect for lunchboxes or a quick energy boost.

Ingredients:

• 4 ripe but firm kiwis, peeled
• 1/4 cup granulated sugar
• 1 tbsp fresh lemon juice

Instructions:

1. Slice kiwis into 1/4-inch-thick rounds (no thinner, or they’ll stick!).
2. In a bowl, gently toss kiwi slices with 1/4 cup sugar and 1 tbsp lemon juice until evenly coated. Let sit 10 minutes to draw out juices.
3. Arrange slices in a single layer on dehydrator trays (no overlapping). Dehydrate at 135°F for 6–8 hours, flipping halfway, until dry but still slightly pliable.

The sugar caramelizes slightly during drying, giving these a delicate candy-like gloss without overpowering the kiwi’s natural zing.

Tip: For extra flair, sprinkle with chili powder before dehydrating—sweet, tart, and spicy!

Conclusion

With these 18 delicious Cosori dehydrator recipes, healthy snacking has never been easier—or tastier! Whether you’re craving sweet, savory, or something in between, there’s a dehydrator treat here for everyone. Give these recipes a try, then let us know your favorites in the comments below. Don’t forget to share this roundup on Pinterest so fellow snack lovers can enjoy these wholesome goodies too. Happy dehydrating!