Ingredients :
- 1 lb rhubarb, thinly sliced (about 1/8 inch thick)
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
Instructions :
- Prep the rhubarb: Wash and trim the rhubarb stalks. Slice them into thin, uniform strips—about 1/8 inch thick. Consistent slicing helps the chips dry evenly.
- Flavor coating: In a large mixing bowl, combine the maple syrup and cinnamon. Add the rhubarb slices and gently toss to coat them evenly. Let them sit for 5–10 minutes to absorb the flavors.
- Arrange for drying: Line dehydrator trays (or baking sheets if using the oven) with parchment paper. Arrange the rhubarb slices in a single layer, ensuring they don’t overlap.
- Dehydrate:
- Using a dehydrator: Set to 135°F (57°C) and dehydrate for 6–8 hours, or until crisp and no longer sticky.
- Using an oven: Preheat your oven to the lowest setting (typically 170°F/75°C or lower). Place trays in the oven and dry for 4–6 hours, checking periodically and rotating trays if needed. Prop the oven door open slightly with a wooden spoon to allow moisture to escape.
- Cool and store: Once fully dried and crisp, let the chips cool completely. Store in an airtight container at room temperature for up to 1 week (though they’ll likely disappear sooner!).
