Recipes

FOOD DEHYDRATOR
CO165-FD
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 Table of Contents
TIPS FROM THE CHEF FRUITS
Tips from the Chef 4 Honey Bourbon Peaches 28
Cheat Sheet 6 Raspberry Tuile 29
Blackberry Tuile 29
Apricot and Peach Fruit Leather 29
JERKIES
Spiced Apple Chips 30
Beef Jerky 9 Grape and Plum Fruit Leather 31
Candied Sweet and Spicy Bacon 10 Red Berry Fruit Leather 32
Beef Teriyaki Jerky 11 Black & Blue Berry Fruit Leather 32
Vietnamese Style Beef Jerky 11 Chocolate Covered Bananas 32
Breakfast Bacon Jerky 11
Jalapeño Lime Jerky 12
SNACKS
Sriracha Honey Jerky 13
Chipotle Pork Jerky 14 Zucchini Chips 34
Carolina Style Pork Jerky 14 Shawarma Kale Chips 35
Beef Bulgogi Jerky 14 Ranch Carrot Chips 36
Garlic Soy Jerky 15 Garlic Kale Chips 37
Thai Curry Jerky 16 Dehydrated Potato Chips 37
Smoky Maple Jerky 17 Sweet and Spicy Almonds 37
Jamaican Jerk Jerky 18 Raw Corn Chips 38
Balsamic Mustard Beef Jerky 19 Seed Crackers 39
Buffalo Beef Jerky 19 Green Onion Garlic Crackers 40
Brazilian BBQ Jerky 19
Sweet Heat Jerky 20
SWEETS
Peppered Jerky 21
Sweet and Sour Pork Jerky 22 Oatmeal Raisin Cookies 42
Vietnamese Style Beef Jerky 22 Almond Cookies with Chocolate 43
Lemon Dill Fish Jerky 22 Almond Craisins Cookies 44
Dehydrated Egg Yolks 23 Chocolate Cashew Cookies 45
Smoked Salmon Jerky 24
Salmon Teriyaki Jerky 25
Cajun Cod Jerky 26
Spicy Sriracha Tofu Jerky 26
Garlic Herb Tofu Jerky 26

3
 Tips from the Chef
This handy cookbook will illustrate how to get the most out of your Cosori Food Dehydrator.

CLEANING TRAYS STORAGE

• Soak the trays in hot, soapy water for • Store your dehydrated foods in airtight
easy removal of food residue between containers, mason jars, or even freezer
the tray grooves. bags. Don’t store directly in a metal
• If you don’t have a large enough sink to container.
soak the trays, use a toothbrush to brush • If storing in freezer bags, make sure to
away food residue. remove as much air as possible before
• To make cleanup easier, use parchment sealing.
paper to line your trays while • After dehydrating, food will be warm.
dehydrating. Before storing, make sure to let your
food cool for 30 minutes to 1 hour.
CLEANING BASE • If any condensation forms in your
containers, that means that your food
• Remove chunks of food that may have was not dehydrated properly. Simply
fallen onto the base. place it back in the dehydrator for
• Dampen a clean washcloth with warm additional time.
water. Use the washcloth to remove • Storage temperature should be 50°F
any food residue on the base of the (10°C) or lower.
dehydrator. • You can store dried fruit, vegetables,
herbs, nuts, and bread for up to 1 year in
MOVING TRAYS the refrigerator or freezer.
• Dried meats, poultry, and fish should
• Food placed on the lower trays of the
only be stored for 3 months if kept in
dehydrator will cook faster than the top
the refrigerator, or up to 1 year in the
trays.
freezer.
• Moving the lower trays to the top every
few hours will help your food finish
drying around the same time.

HANDLING STALE FOOD

• Do you have stale cookies, crackers,
cereal, or chips? Missing that satisfying
crunching sound? No problem. Re-crisp
your stale foods with ease! Place them in
a single layer on the dehydrator trays and
dehydrate at 145°F for 1 to 2 hours.
• Thinking of throwing away that stale
bread? Turn it into breadcrumbs by
dehydrating the bread.

4
 Tips from the Chef (cont.)

DEHYDRATING FOOD DEHYDRATING GUIDE

• Adding lemon juice to fruits, like apples
and bananas, can help prevent them from Temperature Uses
turning brown. Squeeze lemon juice over
your fruits or let them sit in a solution 95°F Herbs and Flowers
of lemon juice and water for 5 minutes
before dehydrating. 125°F Vegetables
• Choose lean meats or cut the fat off fatty
135°F Citrus Peel
meats when making jerky. Fat can turn
rancid and can affect the quality of your 145°F Fruit and Fish
food.
150°F Nuts and Seeds
• When dehydrating vegetables, be sure to
blanch them for 1 minute first. Blanching 165°F Meat, Root Vegetables,
will help them retain their color, flavor, Fruit Rolls
and texture.
• Cut your food into evenly sized pieces.
This will ensure that all pieces finish
dehydrating at the same time. You can
partially freeze meat for even slicing.
A mandolin works best for slicing up
vegetables or fruit.
• Avoid trying to dry food faster by
increasing the temperature. This can lead
to the outside over-drying and the inside
unevenly dried.
• If the food seems soft or spongy, place
the food back into the dehydrator for
additional drying time. The ideal result is
dry and firm.

5
 Cheat Sheet

Fruits Type Preparation Texture Dry Time (hours)

Apples Fruit Peel, core, and cut into rings Pliable 5-6

Apricots Fruit Cut in half, or slice and Pliable 12-24

remove pit

Bananas Fruit Peel and cut into ¼-inch- Crisp 8-24

thick slices

Cherries Fruit Cut in half and pit Leathery 8-36

Cranberries Fruit Leave whole Pliable 6-30

Dates Fruit Remove pit and slice Leathery 6-24

Figs Fruit Slice Leathery 6-24

Grapes Fruit Leave whole Pliable 8-38

Mangoes Fruit Remove skin and cut into Pliable 6-16

3/8-inch-thick slices

Nectarines Fruit Cut in half or slice and Pliable 8-26

remove pit

Peaches Fruit Peel, pit, and cut into slices Pliable 12-20

Pears Fruit Peel and slice Pliable 10-24

Strawberries Fruit Trim and cut into 3/8-inch- Pliable 8-24

thick slices

Orange Rind Citrus Peel Peel in long strings Brittle 8-16

Lemon Rind Citrus Peel Peel in long strings Brittle 8-16

Lime Rind Citrus Peel Peel in long strings Brittle 8-16

Herbs Type Preparation Texture Dry Time (hours)

Chives Herb Chop Brittle 6-10

Rosemary Herb Leave on stem Brittle 6-10

Nuts Type Preparation Texture Dry Time (hours)

Almonds Nut Soak for 8 hours Crunchy 8-24

6
 Cheat Sheet (cont.)

Vegetables Type Preparation Texture Dry Time (hours)

Asparagus Vegetable Cut into 2-inch-long pieces Brittle 6-14

Brussels Sprouts Vegetable Cut sprouts from stalk, then Crisp 8-30
in half

Broccoli Vegetable Trim, cut, and steam till Brittle 6-20

tender (3-5 minutes)

Cabbage Vegetable Core, trim, and cut into Leathery 6-14

1/8-inch strips

Cauliflower Vegetable Trim, cut, and steam until Leathery 6-16

tender (3-5 minutes)

Celery Vegetable Cut stalks into ¼-inch slices Brittle 6-14

Cucumber Vegetable Cut into ½-inch-thick slices Leathery 6-18

Eggplant Vegetable Trim and cut into ¼-inch to Brittle 6-18

½-inch-thick slices

Garlic Vegetable Remove skin from clove and Brittle 6-16

trim root end

Green Beans Vegetable Trim ends and steam blanch Brittle 8-26

Mushrooms Vegetable Slice, chop, or leave whole Leathery 6-14

Onions Vegetable Slice thinly or chop Brittle 8-14

Peas Vegetable Blanch for 3-5 minutes Brittle 8-14

Peppers Vegetable Remove seeds and cut into Brittle 6-14

¼-inch-thick strips or rings

Rhubarb Vegetable Remove outer skin and cut Brittle 8-38

into 1/8-inch-thick pieces

Spinach Vegetable Steam blanch until wilted Brittle 6-16

Tomatoes Vegetable Remove skin and slice Leathery 8-24

Zucchini Vegetable Slice into 1/8-inch-thick pieces Crisp 8-18

Beets Root Blanch, cool, remove tops and Brittle 8-26

Vegetable roots, slice

Carrots Root Trim, cut, and steam until Leathery 6-12

Vegetable tender (3-5 minutes)

Potatoes Root Slice, dice or cut. Steam or Brittle 10-14

Vegetable blanch for 8-10 minutes

7
 Jerkies

8
Beef Jerky Y I E L D S 4 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the beef across the grain into 5-mm-thick slices.
D E H Y D R AT E : 6 hours 2 MIX the Worcestershire, soy sauce, honey, and salt until well
combined.
3 PLACE the beef and marinade in a sealable plastic bag. Mix
2 pounds beef eye of round well.
½ cup Worcestershire sauce 4 MARINATE in the fridge for 12 hours or overnight.
½ cup soy sauce 5 DRAIN and then discard the marinade.
1 tablespoon honey 6 PLACE the marinated beef evenly between the Cosori Food
1 teaspoon salt Dehydrator trays.
7 DRY at 165°F for 6 hours, or until done.

9
 Candied Sweet and Spicy Bacon Y I E L D S 4 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT bacon strips into halves or thirds. Set aside.
D E H Y D R AT E : 6 hours 2 COMBINE all ingredients into a bowl until well mixed.
3 PLACE the cut bacon and marinade into a sealable plastic
bag. Mix well.
10 strips bacon 4 MARINATE in the fridge for 12 hours or overnight.
3 tablespoons soy sauce 5 PLACE the bacon evenly between the Cosori Food
3 tablespoons brown sugar Dehydrator trays.
2 tablespoons garlic chili sauce 6 DRY at 165°F for 6 hours, or until done.
2 teaspoons sesame oil
2 teaspoons mirin

10
Beef Teriyaki Jerky Y I E L D S 4 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the beef across the grain into 5-mm-thick slices.
D E H Y D R AT E : 6 hours 2 MIX the soy sauce, light brown sugar, grated ginger, garlic,
and pineapple juice until well combined.
3 PLACE the beef and marinade in a sealable plastic bag and
2 pounds beef eye of round mix well.
½ cup soy sauce 4 MARINATE in the fridge for 12 hours or overnight.
¼ cup light brown sugar 5 DRAIN and then discard the marinade.
¼ teaspoon ginger, grated 6 PLACE the marinated beef evenly between the Cosori Food
1 garlic clove, crushed Dehydrator trays.
¼ cup pineapple juice
7 DRY at 165°F for 6 hours, or until done.

Vietnamese Style Beef Jerky Y I E L D S 4 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the beef across the grain into 5-mm-thick slices. Set
D E H Y D R AT E : 6 hours aside.
2 MIX the fish sauce, soy sauce, lime juice, and brown sugar
until well combined.
2 pounds beef eye of round 3 PLACE the beef and marinade in a sealable plastic bag. Mix
3 tablespoons Asian fish sauce well.
1 tablespoon soy sauce 4 MARINATE in the fridge for 12 hours or overnight.
1 lime, juiced 5 DRAIN and discard the marinade.
¼ cup brown sugar 6 PLACE the sliced beef evenly between the Cosori Food
Dehydrator trays.
7 DRY at 165°F for 6 hours, or until done.

Breakfast Bacon Jerky Y I E L D S 4 S E RV I N G S

P R E P : 10 minutes 1 CUT bacon strips into halves or thirds. Set aside.

D E H Y D R AT E : 6 hours 2 COMBINE all seasonings until well combined.
3 SPRINKLE the seasoning liberally on each side of the bacon.
4 PLACE the bacon evenly between the Cosori Food
10 strips applewood smoked bacon Dehydrator trays.
¼ teaspoon dried thyme 5 DRY at 165°F for 6 hours, or until done.
¼ teaspoon dried sage
1 teaspoon light brown sugar
1 teaspoon ground fennel seeds
¼ teaspoon crushed red pepper
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

11
 Jalapeño Lime Jerky Y I E L D S 4 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the beef across the grain into 5-mm-thick slices. Set
D E H Y D R AT E : 6 hours aside.
2 BLEND the jalapeños, lime juice, cilantro, green onions,
garlic, salt, cumin, crushed red pepper, and black pepper in
2 pounds beef eye of round a blender or food processor until smooth.
12 jalapeños, seeded 3 PLACE the beef and marinade in a sealable plastic bag. Mix
4 limes, juiced well.
1 cup fresh cilantro 4 MARINATE in the fridge for 12 hours or overnight.
4 green onions, chopped 5 DRAIN and discard the marinade.
2 garlic cloves
6 PLACE the sliced beef evenly between the Cosori Food
1 teaspoon salt
Dehydrator trays.
1 teaspoon ground cumin
7 DRY at 165°F for 6 hours, or until done.
1 teaspoon crushed red pepper
½ teaspoon black pepper

12
Sriracha Honey Jerky Y I E L D S 4 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the beef across the grain into 5-mm-thick slices.
D E H Y D R AT E : 6 hours 2 MIX the Sriracha, honey, rice wine vinegar, and salt until
well combined.
3 PLACE the beef and marinade in a sealable plastic bag. Mix
2 pounds beef eye of round well.
1 cup Sriracha 4 MARINATE in the fridge for 12 hours or overnight.
6 tablespoons honey 5 DRAIN and discard the marinade.
4 teaspoons rice wine vinegar 6 PLACE the sliced beef evenly between the Cosori Food
1 teaspoon salt Dehydrator trays.
7 DRY at 165°F for 6 hours, or until done.

13
 Chipotle Pork Jerky Y I E L D S 2 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the tenderloin into 5-mm-thick slices. Set aside.
D E H Y D R AT E : 6 hours 2 BLEND the chipotle adobo sauce, tomato paste, sugar, garlic
powder, and salt together in a blender until smooth.
3 PLACE the sliced tenderloin and chipotle marinade in a
1 pound pork tenderloin sealable plastic bag. Mix well.
1 can (7 ounces) chipotle adobo 4 MARINATE in the fridge for 12 hours or overnight.
sauce 5 PLACE the sliced pork evenly between the Cosori Food
1 tablespoon tomato paste Dehydrator trays.
1 teaspoon sugar 6 DRY at 158°F for 6 hours, or until done.
1 teaspoon garlic powder
1 teaspoon salt

Carolina Style Pork Jerky Y I E L D S 2 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the tenderloin into 5-mm-thick slices. Set aside.
D E H Y D R AT E : 6 hours 2 MIX the ketchup, smoked paprika, garlic powder, onion
powder, chili powder, ground mustard, salt, and pepper
until well combined.
1 pound pork tenderloin 3 PLACE the sliced pork and marinade in a sealable plastic bag.
½ cup ketchup Mix well.
1 teaspoon smoked paprika 4 MARINATE in the fridge for 12 hours or overnight.
1 teaspoon garlic powder 5 DRAIN and discard the marinade.
1 teaspoon onion powder 6 PLACE the sliced pork evenly between the Cosori Food
1 teaspoon chili powder
Dehydrator trays.
1 teaspoon ground mustard
7 DRY at 158°F for 6 hours, or until done.
½ teaspoon salt
½ teaspoon pepper

Beef Bulgogi Jerky Y I E L D S 4 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the beef across the grain into 5-mm-thick slices.
D E H Y D R AT E : 6 hours 2 MIX the soy sauce, brown sugar, sesame oil, garlic powder,
and salt until well combined.
3 PLACE the beef and marinade in a sealable plastic bag. Mix
2 pounds beef eye of round well.
4 tablespoons soy sauce 4 MARINATE in the fridge for 12 hours or overnight.
4 tablespoons brown sugar 5 DRAIN and then discard the marinade.
1 tablespoon sesame oil 6 PLACE the marinated beef evenly between the Cosori Food
1 tablespoon garlic powder Dehydrator trays.
1 teaspoon salt 7 DRY at 165°F for 6 hours, or until done.

14
Garlic Soy Jerky Y I E L D S 4 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the beef across the grain into 5-mm-thick slices. Set
D E H Y D R AT E : 6 hours aside.
2 MIX the soy sauce, Worcestershire, garlic powder, light
brown sugar, and salt until well combined.
2 pounds beef eye of round 3 PLACE the beef and marinade in a sealable plastic bag. Mix
2/3 cup soy sauce well.
1 tablespoon Worcestershire sauce 4 MARINATE in the fridge for 12 hours or overnight.
4 teaspoons garlic powder 5 DRAIN and discard the marinade.
¼ cup light brown sugar 6 PLACE the sliced beef evenly between the Cosori Food
½ teaspoon salt
Dehydrator trays.
7 DRY at 165°F for 6 hours, or until done.

15
 Thai Curry Jerky Y I E L D S 4 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the tenderloin into 5-mm-thick slices. Set aside.
D E H Y D R AT E : 6 hours 2 BLEND together the curry paste, fish sauce, lemongrass,
garlic, brown sugar, water, and salt in a blender or food
processor until smooth.
1 pound pork tenderloin 3 PLACE the sliced tenderloin and Thai marinade in a sealable
3 tablespoons Thai red curry paste plastic bag. Mix well.
2 tablespoons fish sauce 4 MARINATE in the fridge for 12 hours or overnight.
1 lemongrass stalk, white part only, 5 PLACE the sliced pork evenly between the Cosori Food
chopped Dehydrator trays.
1 garlic clove
6 DRY at 158°F for 6 hours, or until done.
1 teaspoon brown sugar
2 tablespoons water
¼ teaspoon salt

16
Smoky Maple Jerky Y I E L D S 4 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the beef across the grain into 5-mm-thick slices. Set
D E H Y D R AT E : 6 hours aside.
2 MIX the maple syrup, soy sauce, liquid smoke, garlic
powder, onion powder, salt, and black pepper until well
2 pounds beef eye of round combined.
½ cup maple syrup 3 PLACE the beef and marinade in a sealable plastic bag. Mix
¼ cup soy sauce well.
1 teaspoon liquid smoke 4 MARINATE in the fridge for 12 hours or overnight.
1 teaspoon garlic powder 5 DRAIN and then discard the marinade.
1 teaspoon onion powder
6 PLACE the sliced beef evenly between the Cosori Food
½ teaspoon salt
Dehydrator trays.
¼ teaspoon black pepper
7 DRY at 165°F for 6 hours, or until done.

17
 Jamaican Jerk Jerky Y I E L D S 4 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the beef across the grain into 5-mm-thick slices. Set
D E H Y D R AT E : 6 hours aside.
2 MIX all of the ingredients until well combined.
3 PLACE the beef and marinade in a sealable plastic bag. Mix
2 pounds top round beef well.
½ cup fresh lime juice 4 MARINATE in the fridge for 12 hours or overnight.
¼ cup distilled white vinegar 5 DRAIN and then discard the marinade.
2 teaspoons ground black pepper 6 PLACE the sliced beef evenly between the Cosori Food
2 teaspoons salt Dehydrator trays.
2 teaspoons onion powder
7 DRY at 165°F for 6 hours, or until done.
2 teaspoons dried thyme
2 tablespoons dark brown sugar
1 teaspoon ground allspice
½ teaspoon ground cinnamon
1 teaspoon cayenne pepper
½ teaspoon smoked paprika
2 teaspoons ginger, grated
4 garlic cloves, grated

18
Balsamic Mustard Beef Jerky Y I E L D S 4 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the beef across the grain into 5-mm-thick slices.
D E H Y D R AT E : 6 hours 2 MIX the balsamic vinegar, olive oil, Dijon mustard, garlic,
and salt until well combined.
3 PLACE the beef and marinade in a sealable plastic bag. Mix
2 pounds beef eye of round well.
1 cup balsamic vinegar 4 MARINATE in the fridge for 12 hours or overnight.
2 tablespoons olive oil 5 DRAIN and then discard the marinade.
1 tablespoon Dijon mustard 6 PLACE the sliced beef evenly between the Cosori Food
2 garlic cloves, crushed Dehydrator trays.
1 teaspoon salt
7 DRY at 165°F for 6 hours, or until done.

Buffalo Beef Jerky Y I E L D S 4 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the beef across the grain into 5-mm-thick slices.
D E H Y D R AT E : 6 hours 2 MIX the buffalo wing sauce and salt until well combined.
3 PLACE the beef and the marinade in a sealable plastic bag.
Mix well.
2 pounds beef eye of round 4 MARINATE in the fridge for 12 hours or overnight.
1 cup buffalo wing sauce 5 DRAIN and then discard the marinade.
1 teaspoon salt 6 PLACE the sliced beef evenly between the Cosori Food
Dehydrator trays.
7 DRY at 165°F for 6 hours, or until done.

Brazilian BBQ Jerky Y I E L D S 4 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the beef across the grain into 5-mm-thick slices. Set
D E H Y D R AT E : 6 hours aside.
2 MIX the cumin, oregano, onion powder, coriander, salt,
black pepper, garlic, lime juice, olive oil, and crushed red
2 pounds top round beef pepper until well combined.
2 teaspoons ground cumin 3 PLACE the beef and marinade in a sealable plastic bag. Mix
2 teaspoons dried oregano well.
1 teaspoon onion powder 4 MARINATE in the fridge for 12 hours or overnight.
1 teaspoon ground coriander 5 DRAIN and discard the marinade.
1 teaspoon salt
6 PLACE the sliced beef evenly between the Cosori Food
1 teaspoon black pepper
Dehydrator trays.
4 garlic cloves, grated
7 DRY at 165°F for 6 hours, or until done.
½ cup lime juice
½ cup olive oil
1 teaspoon crushed red pepper

19
 Sweet Heat Jerky Y I E L D S 2 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the beef across the grain into 5-mm-thick slices. Set
D E H Y D R AT E : 6 hours aside.
2 MIX the soy sauce, Worcestershire, ketchup, mustard, brown
sugar, smoked paprika, chile powder, cayenne pepper,
2 pounds beef eye of round garlic powder, onion powder, and salt until well combined.
½ cup soy sauce 3 PLACE the beef and marinade in a sealable plastic bag. Mix
¼ cup Worcestershire sauce well.
¼ cup ketchup 4 MARINATE in the fridge for 12 hours or overnight.
4 teaspoons Dijon mustard 5 DRAIN and discard the marinade.
6 tablespoons light brown sugar
6 PLACE the sliced beef evenly between the Cosori Food
4 teaspoons smoked paprika
Dehydrator trays.
1 tablespoon chile powder
7 DRY at 165°F for 6 hours, or until done.
1 tablespoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt

20
Peppered Jerky Y I E L D S 4 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the beef across the grain into 5-mm-thick slices. Set
D E H Y D R AT E : 6 hours aside.
2 MIX the soy sauce, Worcestershire, black pepper, and white
pepper until well combined.
2 pounds top round beef 3 PLACE the beef and marinade in a sealable plastic bag. Mix
½ cup soy sauce well.
¼ cup Worcestershire sauce 4 MARINATE in the fridge for 12 hours or overnight.
2½ teaspoons black pepper 5 DRAIN and discard the marinade.
¼ teaspoon white pepper 6 PLACE the sliced beef evenly between the Cosori Food
Dehydrator trays.
7 DRY at 165°F for 6 hours, or until done.

21
 Sweet and Sour Pork Jerky Y I E L D S 4 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the tenderloin into 5-mm-thick slices. Set aside.
D E H Y D R AT E : 6 hours 2 MIX the fish sauce, lime juice, brown sugar, shallot, garlic,
black pepper, and salt until well combined.
3 PLACE the sliced pork and marinade in a sealable plastic bag.
1 pound pork tenderloin Mix well.
2 tablespoons fish sauce 4 MARINATE in the fridge for 12 hours or overnight.
¼ cup lime juice 5 DRAIN and then discard the marinade.
¼ cup light brown sugar 6 PLACE the sliced beef evenly between the Cosori Food
1 medium shallot, grated Dehydrator trays.
2 garlic cloves, grated
7 DRY at 158°F for 6 hours, or until done.
½ teaspoon black pepper
¼ teaspoon salt

Vietnamese Style Beef Jerky Y I E L D S 4 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the beef across the grain into 5-mm-thick slices. Set
D E H Y D R AT E : 6 hours aside.
2 MIX the fish sauce, soy sauce, lime juice, and brown sugar
until well combined.
2 pounds beef eye of round 3 PLACE the beef and marinade in a sealable plastic bag. Mix
3 tablespoons Asian fish sauce well.
1 tablespoon soy sauce 4 MARINATE in the fridge for 12 hours or overnight.
1 lime, juiced 5 DRAIN and discard the marinade.
¼ cup brown sugar 6 PLACE the sliced beef evenly between the Cosori Food
Dehydrator trays.
7 DRY at 165°F for 6 hours, or until done.

Lemon Dill Fish Jerky Y I E L D S 2 S E RV I N G S

P R E P : 4 hours 5 minutes 1 CUT the fish into ¼-inch-thick slices. Set aside.
D E H Y D R AT E : 8 hours 2 MIX the lemon juice, lemon zest, olive oil, dill, garlic, and salt
until well combined.
3 PLACE the salmon and marinade in a sealable plastic bag.
1 pound Alaskan cod fillet Mix well.
1 lemon, juiced 4 MARINATE in the fridge for 4 hours.
1 teaspoon lemon zest 5 DRAIN and discard the marinade.
2 tablespoons olive oil 6 PLACE the sliced salmon evenly between the Cosori Food
1 teaspoon dill Dehydrator trays.
1 garlic clove, minced
7 DRY at 145°F for 8 hours, or until done.
A pinch salt

22
Dehydrated Egg Yolks Y I E L D S 6 S E RV I N G S

P R E P : 96 hours 1 MIX the sugar and salt in a bowl until well combined.
D E H Y D R AT E : 3 hours 2 SPREAD half of the salt and sugar mixture onto a 6x6-inch
baking tray.
3 MAKE 6 indentations using the back of a tablespoon or
1¼ cups sugar measuring utensil. Place 1 egg yolk into each indent, then
1¾ cups kosher salt cover egg yolks using the rest of the salt and sugar mixture.
6 egg yolks 4 WRAP the baking tray tightly in plastic wrap and chill in
fridge for 3 to 4 days.
5 REMOVE the egg yolks from the salt cure carefully and dunk
them in a bowl of water.
6 GENTLY brush off excess salt and sugar.
7 PLACE the egg yolks evenly between the Cosori Food
Dehydrator trays.
8 DRY at 140°F for 3 hours.
9 KEEP in an airtight container or use them immediately to
grate over pasta or vegetables.

23
 Smoked Salmon Jerky Y I E L D S 2 S E RV I N G S

P R E P : 4 hours 10 minutes 1 CUT the fish into ¼-inch-thick slices. Set aside.
D E H Y D R AT E : 8 hours 2 MIX the soy sauce, molasses, lemon juice, black pepper, and
liquid smoke until well combined.
3 PLACE the salmon and marinade in a sealable plastic bag.
1¼ pounds salmon Mix well.
½ cup soy sauce 4 MARINATE in the fridge for 4 hours.
1 tablespoon molasses 5 DRAIN and discard the marinade.
1 tablespoon lemon juice, freshly 6 PLACE the sliced salmon evenly between the Cosori Food
squeezed Dehydrator trays.
2 teaspoons freshly ground black
7 DRY at 145°F for 8 hours, or until done.
pepper
1 teaspoon liquid smoke

24
Salmon Teriyaki Jerky Y I E L D S 2 S E RV I N G S

P R E P : 4 hours 10 minutes 1 CUT the fish into ¼-inch-thick slices. Set aside.
D E H Y D R AT E : 8 hours 2 MIX the soy sauce, sugar, grated ginger, garlic, and orange
juice until well combined.
3 PLACE the salmon and marinade in a sealable plastic bag.
1 pound salmon Mix well.
½ cup soy sauce 4 MARINATE in the fridge for 4 hours.
¼ cup sugar 5 DRAIN and discard the marinade.
¼ teaspoon ginger, grated 6 PLACE the sliced salmon evenly between the Cosori Food
1 garlic clove, crushed Dehydrator trays.
¼ cup orange juice
7 DRY at 145°F for 8 hours, or until done.

25
 Cajun Cod Jerky Y I E L D S 2 S E RV I N G S

P R E P : 4 hours 10 minutes 1 CUT the fish into ¼-inch-thick slices. Set aside.
D E H Y D R AT E : 8 hours 2 MIX the lemon juice, garlic powder, paprika, onion powder,
cayenne pepper, black pepper, and salt until well combined.
3 PLACE the salmon and marinade in a sealable plastic bag.
1 pound Alaskan cod fillet Mix well.
1 lemon, juiced 4 MARINATE in the fridge for 4 hours.
1 teaspoon garlic powder 5 DRAIN and discard the marinade.
1 teaspoon paprika 6 PLACE the sliced salmon evenly between the Cosori Food
1 teaspoon onion powder Dehydrator trays.
¼ teaspoon cayenne pepper
7 DRY at 145°F for 8 hours, or until done.
½ teaspoon black pepper
A pinch salt

Spicy Sriracha Tofu Jerky Y I E L D S 2 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the tofu into ¼-inch-thick slices. Set aside.
D E H Y D R AT E : 6 hours 2 MIX the soy sauce, Sriracha, honey, and garlic powder until
well combined.
3 PLACE the tofu and marinade in a sealable plastic bag. Mix
1 pound extra-firm tofu well.
¼ cup soy sauce 4 MARINATE in the fridge for 12 hours or overnight.
2 tablespoons Sriracha 5 DRAIN and discard the marinade.
2 tablespoons honey 6 PLACE the sliced tofu evenly between the Cosori Food
1 teaspoon garlic powder Dehydrator trays.
7 DRY at 160°F for 6 hours, or until done.

Garlic Herb Tofu Jerky Y I E L D S 2 S E RV I N G S

P R E P : 12 hours 10 minutes 1 CUT the tofu into ¼-inch-thick slices. Set aside.
D E H Y D R AT E : 6 hours 2 MIX the balsamic vinegar, garlic powder, onion powder,
basil, oregano, crushed red pepper, and salt until well
combined.
1 pound extra-firm tofu 3 PLACE the tofu and marinade in a sealable plastic bag. Mix
¼ cup balsamic vinegar well.
1 teaspoon garlic powder 4 MARINATE in the fridge for 12 hours or overnight.
1 teaspoon onion powder 5 DRAIN and discard the marinade.
1 teaspoon dried basil 6 PLACE the sliced tofu evenly between the Cosori Food
1 teaspoon dried oregano
Dehydrator trays.
½ teaspoon crushed red pepper
7 DRY at 160°F for 6 hours, or until done.
½ teaspoon salt

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Fruits

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 Honey Bourbon Peaches Y I E L D S 1 S E RV I N G

P R E P : 4 hours 10 minutes 1 SLICE the peaches ½-inch-thick and place in a sealable

D E H Y D R AT E : 16 hours plastic bag.
2 MIX together the hot water and honey until the honey
dissolves. Then add the bourbon.
1 peach, peeled & cored 3 ADD the honey bourbon mixture to the peaches and
¼ cup hot water marinate for 4 hours.
¼ cup honey 4 PLACE the sliced peaches evenly between the Cosori Food
3 tablespoons bourbon Dehydrator trays.
5 DRY at 145°F for 12 to 16 hours, or until done.

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Raspberry Tuile Y I E L D S 4 S E RV I N G S

P R E P : 10 minutes 1 BLEND the raspberries and sugar in a blender on low speed

D E H Y D R AT E : 5 hours until smooth.
2 STRAIN the fruit mix to get rid of the seeds.
3 POUR back into the blender and blend on high speed until
1½ pounds raspberries liquified.
2 tablespoons white sugar 4 POUR the puréed fruit onto the parchment-lined fruit roll
sheet on the Cosori Food Dehydrator. You may have some
of the purée left over.
5 DRY at 165°F for 3 to 5 hours, or until done.

Blackberry Tuile Y I E L D S 4 S E RV I N G S

P R E P : 10 minutes 1 BLEND the blackberries and sugar in a blender on low speed

D E H Y D R AT E : 5 hours until smooth.
2 STRAIN the fruit mix to get rid of the seeds.
3 POUR back into the blender and blend on high speed until
1½ pounds blackberries liquified.
2 tablespoons white sugar 4 POUR the puréed fruit onto the parchment-lined fruit roll
sheet on the Cosori Food Dehydrator. You may have some
of the purée left over.
5 DRY at 165°F for 3 to 5 hours, or until done.

Apricot and Peach Fruit Leather Y I E L D S 4 S E RV I N G S

P R E P : 20 minutes 1 ADD the apricots, peaches, and sugar to a saucepot.

D E H Y D R AT E : 12 hours 2 COOK the apricots and peaches on the stove at medium-low
heat for 10 to 15 minutes, until they have softened.
3 BLEND with an immersion blender. If you use a regular
3 apricots, peeled & seeded blender instead, blend the fruits on low speed and gradually
3 peaches, peeled & seeded increase to high.
1 tablespoon sugar 4 POUR the puréed fruit onto the parchment-lined fruit roll
sheet on the Cosori Food Dehydrator. You may have some
of the purée left over.
5 DRY at 165°F for 8 to 12 hours, or until done.
6 REMOVE the fruit leather carefully from the parchment paper
after 6 hours.
7 PLACE the solidified fruit leather directly onto the tray and
dry for the remaining time.

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 Spiced Apple Chips Y I E L D S 4 S E RV I N G S

P R E P : 10 minutes 1 PEEL AND CORE the apples, then slice into ¼-inch-thick
D E H Y D R AT E : 12 hours slices.
2 MIX together the lemon juice, sugar, cinnamon, nutmeg,
vanilla extract, and sliced apples until apples are evenly
2 red apples coated.
½ lemon, juiced 3 PLACE the apple slices evenly between the Cosori Food
1 tablespoon white sugar Dehydrator trays.
1 teaspoon ground cinnamon 4 DRY at 145°F for 6 to 12 hours, or until done.
¼ teaspoon nutmeg
½ teaspoon vanilla extract

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Grape and Plum Fruit Leather Y I E L D S 4 S E RV I N G S

P R E P : 20 minutes 1 ADD the plums, grapes, and sugar to a saucepot.

D E H Y D R AT E : 12 hours 2 COOK the plums and grapes on the stove at medium-low
heat for 10 to 15 minutes, until the plums and grapes have
softened.
5 plums, cored & seeded 3 BLEND with an immersion blender. If you use a regular
1 bunch red grapes, seedless blender instead, blend the fruits on low speed and gradually
2 tablespoons sugar increase to high.
4 POUR the puréed fruit onto the parchment-lined fruit roll
sheet on the Cosori Food Dehydrator. You may have some
of the purée left over.
5 DRY at 165°F for 8 to 12 hours, or until done.
6 REMOVE the fruit leather carefully from the parchment paper
after 6 hours.
7 PLACE the solidified fruit leather directly onto the tray and
dry for the remaining time.

31
 Red Berry Fruit Leather Y I E L D S 4 S E RV I N G S

P R E P : 10 minutes 1 BLEND all the ingredients together in a blender on low speed

D E H Y D R AT E : 12 hours until smooth.
2 STRAIN the fruit mix to get rid of the seeds.
3 POUR back into the blender and blend on high speed until
1 pound strawberries liquified.
½ cup raspberries 4 POUR the puréed fruit onto the parchment-lined fruit roll
1 teaspoon vanilla extract sheet on the Cosori Food Dehydrator. You may have some
of the purée left over.
5 DRY at 165°F for 8 to 12 hours, or until done.

Black & Blue Berry Fruit Leather Y I E L D S 4 S E RV I N G S

P R E P : 10 minutes 1 BLEND the berries together in a blender on low speed until

D E H Y D R AT E : 12 hours smooth.
2 STRAIN the fruit mix to get rid of the seeds.
3 POUR back into the blender and blend on high speed until
1 pound blueberries liquified.
½ cup blackberries 4 POUR the puréed fruit onto the parchment-lined fruit roll
sheet on the Cosori Food Dehydrator. You may have some
of the purée left over.
5 DRY at 165°F for 8 to 12 hours, or until done.

Chocolate Covered Bananas Y I E L D S 2 S E RV I N G S

P R E P : 10 minutes 1 PLACE the sliced bananas evenly between the Cosori Food
D E H Y D R AT E : 16 hours Dehydrator trays.
2 DRY at 145°F for 12 to 16 hours, or until done.
3 MELT the chocolate in a microwave safe bowl in 30 second
1 banana, thinly sliced intervals. Mix between every interval, until chocolate is
4 ounces bittersweet chocolate completely melted.
Sea salt, for sprinkling 4 DIP AND COAT the dehydrated bananas slices in the melted
chocolate.
5 SPRINKLE the chocolate covered bananas with sea salt and
allow to cool and harden.

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Snacks

33
 Zucchini Chips Y I E L D S 4 S E RV I N G S

P R E P : 10 minutes 1 SLICE the zucchini into ¼-inch-thick slices.

D E H Y D R AT E : 12 hours 2 COMBINE all ingredients together with the zucchini in a bowl
and mix well.
3 PLACE the zucchini slices evenly between the Cosori Food
2 zucchini Dehydrator trays.
1 tablespoon olive oil 4 DRY at 165°F for 12 hours, or until done.
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt

34
Shawarma Kale Chips Y I E L D S 4 S E RV I N G S

P R E P : 5 minutes 1 COMBINE all ingredients in a bowl and mix well.

D E H Y D R AT E : 13 hours 2 PLACE the kale evenly between the Cosori Food Dehydrator
trays.
3 DRY at 135°F for 12 to 13 hours, or until done.
4 ounces kale, chopped 4 STORE in an airtight container for up to 1 week.
2 teaspoons olive oil
½ teaspoon garlic powder
¼ teaspoon ground cardamom
½ teaspoon cinnamon
½ teaspoon ground coriander
½ teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon salt

35
 Ranch Carrot Chips Y I E L D S 6 S E RV I N G S

P R E P : 8 minutes 1 PEEL the carrots into ribbons using a vegetable peeler and
D E H Y D R AT E : 12 hours place the carrot ribbons into a large bowl.
2 TOSS the carrots with the water and ranch dressing
seasoning.
3 large carrots, peeled 3 PLACE the carrots evenly between the Cosori Food
1½ tablespoons water Dehydrator trays.
1 packet ranch dressing seasoning 4 DRY at 145°F for 8 to 12 hours, or until done.

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Garlic Kale Chips Y I E L D S 4 S E RV I N G S

P R E P : 5 minutes 1 COMBINE all ingredients in a bowl and mix well.

D E H Y D R AT E : 13 hours 2 PLACE the chopped kale evenly between the Cosori Food
Dehydrator trays.
3 DRY at 125°F for 12 to 13 hours, or until done.
4 ounces kale, chopped 4 STORE in an airtight container for up to 1 week.
2 teaspoons olive oil
2 teaspoons garlic powder
1 tablespoon Parmesan, grated
½ teaspoon salt

Dehydrated Potato Chips Y I E L D S 2 S E RV I N G S

P R E P : 40 minutes 1 SLICE the peeled potatoes on a mandolin into 1-mm-thick

D E H Y D R AT E : 10 hours slices.
2 ADD the slices to a large bowl with the hot water and lemon
juice.
1 large russet potato, peeled 3 SOAK the potato slices in the mixture for 30 minutes.
4 cups boiling water 4 REMOVE the potato slices and pat dry with a paper towel.
1 teaspoon lemon juice 5 SPRAY the potato slices lightly with nonstick cooking spray
Nonstick cooking spray and sprinkle salt on them.
¼ teaspoon salt, plus more for 6 PLACE the potatoes evenly between the Cosori Food
seasoning
Dehydrator trays.
7 DRY at 160°F for 10 hours, or until crispy.

Sweet and Spicy Almonds Y I E L D S 2 S E RV I N G S

P R E P : 8 hours 5 minutes 1 SOAK the almonds in the water and 1 teaspoon of salt for 8
D E H Y D R AT E : 24 hours hours.
2 STRAIN the nuts and pat dry.
3 TOSS the nuts in the remaining salt, sugar, cayenne pepper,
½ pound raw almonds and black pepper until the nuts are evenly coated.
4 cups water 4 SPREAD the nuts evenly on the Cosori Food Dehydrator
1¾ teaspoons salt trays.
1 tablespoon white sugar 5 DRY at 150°F for 24 hours, or until done.
½ teaspoon cayenne pepper
1/8 teaspoon black pepper

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 Raw Corn Chips Y I E L D S 4 S E RV I N G S

P R E P : 15 minutes 1 CUT the kernels from the ears of corn.

D E H Y D R AT E : 12 hours 2 ADD the corn kernels, flaxseed, water, salt, and garlic powder
to a food processor and purée until smooth.
3 CUT 2 pieces of parchment paper so that they match the
2 ears corn, husked size of the Cosori Food Dehydrator trays.
¾ cup golden flaxseed 4 SPREAD the batter over the parchment-lined trays to
¼ cup water 1/8-inch thickness.
1 teaspoon salt 5 DRY at 165°F for 8 to 12 hours, or until crispy.
¼ teaspoon garlic powder 6 REMOVE the cracker carefully from the parchment paper
after 6 hours.
7 PLACE the crackers directly onto the tray and dry for the
remaining time.

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Seed Crackers Y I E L D S 4 S E RV I N G S

P R E P : 5 minutes 1 MIX all of the ingredients in a large bowl.

D E H Y D R AT E : 12 hours 2 ALLOW the the seeds to absorb the water, about 3 minutes.
3 CUT 2 pieces of parchment paper so that they match the
size of the Cosori Food Dehydrator trays.
¼ cup flaxseed 4 SPREAD the batter over the parchment-lined trays to
¼ cup chia seeds 1/8-inch thickness.
1 cup pumpkin seeds 5 DRY at 165°F for 8 to 12 hours, or until crispy.
½ cup sesame seeds 6 REMOVE the cracker carefully from the parchment paper
1 teaspoon salt after 6 hours.
½ teaspoon garlic powder
7 PLACE the crackers directly onto the tray and dry for the
½ teaspoon onion powder
remaining time.
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
1 cup water

39
 Green Onion Garlic Crackers Y I E L D S 4 S E RV I N G S

P R E P : 15 minutes 1 HEAT a frying pan on the stove on medium-heat for 5

D E H Y D R AT E : 12 hours minutes.
2 ADD the olive oil and allow to heat up for 15 seconds, then
add the scallions and garlic cloves.
1 tablespoon olive oil 3 COOK the garlic until lightly brown. Remove and set aside.
5 scallions, root ends cut off & 4 COOK the scallions on each side until brown, about 5
discarded minutes. Set aside.
2 garlic cloves 5 BLEND the garlic, scallions, water, salt, and pepper until
1 cup water smooth.
1 teaspoon salt
6 ADD the flaxseed to the blended mixture. Set aside.
¼ teaspoon black pepper
7 CUT 2 pieces of parchment paper so that it fits the size of the
2 cups flaxseed
Cosori Food Dehydrator trays.
8 SPREAD the batter over the parchment-lined trays to
1/8-inch thickness.
9 DRY at 165°F for 8 to 12 hours, or until crispy.
10 REMOVE the cracker carefully from the parchment paper
after 6 hours.
11 PLACE the crackers directly onto the tray and dry for the
remaining time.

40
Sweets

41
 Oatmeal Raisin Cookies Y I E L D S 12 - 1 6 C O O K I E S

P R E P : 15 minutes 1 PUT all the ingredients in a food processor and blend until
D E H Y D R AT E : 12 hours combined.
2 FORM the dough into tablespoon-sized balls, then place on
parchment paper.
1 cup quick rolled oats 3 PLACE another sheet of parchment paper on top and flatten
1 cup raw pecans to ¼-inch thickness.
¾ cup raisins 4 REMOVE cookies from the double parchment paper, then
¼ cup pumpkin seeds place onto parchment-lined Cosori Food Dehydrator trays.
¼ cup maple syrup 5 DRY at 160°F for 12 hours, or until done.
2 tablespoons coconut oil
6 REMOVE the cookies carefully from the parchment paper
½ teaspoon ground cinnamon
after 8 hours.
¼ teaspoon ground ginger
7 PLACE the cookies directly onto the tray and dry for the
¼ teaspoon ground allspice
remaining time.
¼ teaspoon ground clove
8 STORE cookies in an airtight container or serve immediately.
A pinch salt

42
Almond Cookies with Chocolate Y I E L D S 10 - 1 2 C O O K I E S

P R E P : 15 minutes 1 ADD all the ingredients into a food processor and blend until
D E H Y D R AT E : 12 hours well combined.
2 FORM the dough into tablespoon-sized balls, then place on
parchment paper.
1 cup almond butter 3 PLACE another sheet of parchment paper on top and flatten
1 cup shredded coconut to ¼-inch thickness.
½ cup pistachios 4 REMOVE cookies from the double parchment paper, then
½ cup dark chocolate chips place onto parchment-lined Cosori Food Dehydrator trays.
5 DRY at 160°F for 12 hours, or until done.
6 REMOVE the cookies carefully from the parchment paper
after 8 hours.
7 PLACE the cookies directly onto the tray and dry for the
remaining time.
8 STORE cookies in airtight container or serve immediately.

43
 Almond Craisins Cookies Y I E L D S 12 - 1 6 C O O K I E S

P R E P : 15 minutes 1 ADD all the ingredients into a food processor and blend until
D E H Y D R AT E : 12 hours well combined.
2 FORM the dough into tablespoon-sized balls, then place on
parchment paper.
1 cup almond butter 3 PLACE another sheet of parchment paper on top and flatten
1 cup shredded coconut flakes to ¼-inch thickness.
½ cup walnuts, chopped 4 REMOVE cookies from the double parchment paper, then
½ cup craisins place onto parchment-lined Cosori Food Dehydrator trays.
5 DRY at 160°F for 12 hours, or until done.
6 REMOVE the cookies carefully from the parchment paper
after 8 hours.
7 PLACE the cookies directly onto the tray and dry for the
remaining time.
8 STORE cookies in airtight container or serve immediately.

44
Chocolate Cashew Cookies Y I E L D S 12 - 1 6 C O O K I E S

P R E P : 15 minutes 1 ADD all ingredients into a food processor and blend until
D E H Y D R AT E : 12 hours well combined. It is okay if there are small chunks of
cashews.
2 FORM the dough into tablespoon-sized balls, then place on
2 cups unsalted cashews parchment paper.
½ cup cocoa powder 3 PLACE another sheet of parchment paper on top and flatten
¼ cup maple syrup to ¼-inch thickness.
½ teaspoon ground cinnamon 4 REMOVE cookies from the double parchment paper, then
¼ teaspoon ground nutmeg place onto parchment-lined Cosori Food Dehydrator trays.
1 teaspoon vanilla extract
5 DRY at 160°F for 12 hours, or until done.
½ teaspoon kosher salt
6 REMOVE the cookies carefully from the parchment paper
after 8 hours.
7 PLACE the cookies directly onto the tray and dry for the
remaining time.
8 STORE cookies in airtight container or serve immediately.

45
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www.cosori.com for a line of all our beautiful and thoughtfully designed cookware.
They might be right at home in your kitchen, too!

46
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