How to make DIY vegetable powder using an air fryer

DDrinking enough water, let alone packing all the necessary nutrients and a sufficient amount of fresh fruits and vegetables into your daily diet, may seem more difficult than sitting through a full bout of Friends without repeating each memorized line. “Joey does not share food!”

This is especially true when you remember that the USDA recommends that the average adult eat two to three cups of vegetables plus one-and-a-half to two-and-a-half cups of fruit daily.

As a result, many people have turned to incorporating functional green powders into smoothies, soups, and other functional beverages. These powdered plant supplements offer a mix of vitamins, minerals, and other important plant compounds, as well as help you meet your daily intake quota. However, a main disadvantage of this solution is that they tend to come at a high price.

To avoid turning green with Hulk-like rage when you see your expensive Instacart bill posted on your bank statement yet again, we’ve figured out a super easy way to save tons of money by making your own vegetable powder using an air fryer or dehydrator. in action in this recent TikTok video from @veganrecipes, in which Mario transforms a batch of kale into a powdered green in just a few simple steps.

@veganrecipes Easy way to eat better! 🌱 #veganrecipes #plant-based #foody #vegan #learnfromme #chef #veggies #exercise #dehydrator #govegan #dairyfree #nowwatchthis ♬ Day ‘N’ Nite – Kid Cudi

How to Make a DIY Dried Vegetable Powder Using an Air Fryer

According to Jaclyn Huff, a Los Angeles-based certified health coach and personal chef, making your own green powder at home is a snap with a deep fryer. In doing so, she has some tips to help ensure you retain as many nutrients as possible when making your own.

First of all, it is essential to wash all the ingredients well beforehand; This will help remove any unwanted bacteria, dirt, or bugs that may have gotten into your products. According to the CDC, washing fruits and vegetables under cold running water is enough to fix the problem. Huff then says that you should dry all your ingredients before throwing them in the fryer. He also points out that there is no need to cook or blanch vegetables before dehydrating, as this can destroy essential nutrients that would otherwise survive the drying process.

To prepare the vegetables for the powder, you’ll want to remove the tough stems from vegetables like kale and chop them into smaller pieces (more tender vegetables, like spinach, are fine left as is).

The next step is the drying process, which requires a bit of patience. “You really need to take things slow and easy, and working in smaller batches can also benefit your final product,” says Huff. In an air fryer or dehydrator set to 125°F, you’ll want to slowly extract all the moisture from the vegetables over about six to eight hours. For the driest, crispest results, be sure to lay vegetables flat inside the air fryer basket to allow air circulation. Once you’ve reached your desired consistency, simply blend the dried vegetables until they turn into a powder. Store them in an airtight container in a cool, dark place.

Don’t forget that you can also dry other vegetables.

According to Huff, one of her other all-time favorite vegetables to dehydrate is magnesium- and iron-packed beets. In addition to their beautiful magenta hue, beets will add tons of vitamins and minerals (including magnesium, iron, calcium, and potassium) to your veggie powder. Like the steps for preparing leafy greens, beets should also be washed and dried before use, as well as peeled and dried completely before blending into a powder. Huff recommends using beet powder in smoothies or as a natural food coloring for baking red velvet cakes, coloring Easter eggs, or even dyeing.

Tips to always make the perfect vegetable powder

Although making vegetable powder at home is pretty much foolproof, there are a few ways to make it even easier for yourself. If you don’t already have a dehydrator or deep fryer, there is absolutely no need to go to the store to buy one. Instead, Huff explains that he can set his oven to the lowest temperature, “warm” setting, or between 120°F and 140°F, and bake the vegetables until crisp.

Note that this will also take a few hours to complete, and you should flip and rotate the greens every few hours to ensure moisture is drawn from all angles. To reduce the amount of moisture in the oven, Huff recommends opening the door from time to time to release trapped moisture. Be sure to check to see if your oven has a convection cook or dehydration setting already built in, as this will quickly transform your appliance into the dehydrator machine of your dreams.

Once your product is completely dry, Huff stresses that you should double- and triple-check that everything is completely free of moisture. This will help preserve the powder for about six months if stored in an airtight container in a cool place. And if you want cleanup to be a breeze (who doesn’t?), he says line the pan with parchment paper or an oven-safe silicone mat to make your life even easier.

To make enough vegetables for the week, keep in mind that leafy greens are made mostly of water and will shrink significantly in size when cooked. You’ll want to make sure you start with a significant amount of the plant to produce as much as you anticipated. Bonus points to those who use this trick as a brilliant way to avoid wasting green leaves before they turn.

DIY Vegetable Powder Recipe

Makes 4 tablespoons

4 1/2 cups vegetables (kale, spinach, or greens of your choice)

1. Wash and dry the vegetables well. Remove the stems from the kale leaves and coarsely chop or tear the leaves to a similar size. You can leave the spinach as is.

2. Lay flat on rack (with or without parchment paper) and place in dehydrator or air fryer.

3. Dehydrate for six to eight hours at 125°F or until completely dry and crisp.

4. Place vegetables in a blender or spice grinder and blend until powdery. Store in an airtight container in a cool, dark place.

beetroot powder recipe

Makes 4-5 tablespoons

2 pounds beets (6-8 medium beets)

1. Wash and dry the beets well. Peel the beets, if desired.

2. Grate the beets or cut them into quarter-inch slices. Lay flat on a dehydrator rack (with or without parchment).

3. Dehydrate for six to eight hours at 135°F or until completely dry and crisp.

4. Transfer beets to a blender or spice grinder and blend until powdery. Store in an airtight container in a cool, dark place.

One more way to eat all your vegetables:

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