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Chili Spiced Fruit Leathers

Course Breakfast, Dessert, Snack
Cuisine Fusion, Mexican
Keyword backpacking, camping, car camping, dairy-free, dayhike, egg-free, gluten-free, hypoallergenic, lactose-free, no nuts, no shellfish, no tree nut, vegan, vegetarian
Prep Time 5 minutes
Cook Time 6 minutes
Calories 35kcal


  • 2 cups watermelon
  • 1 cup mango
  • 1 cup pineapple
  • ½ lime juiced
  • 1 teaspoon Tajin seasoning or other chili-lime seasoning
  • neutral oil for greasing trays



  • If using frozen fruit, thaw to room temperature. Place watermelon, mango, pineapple, and lime juice into a blender or fruit processor. Blend until smooth.
  • Lightly oil your dehydrator’s fruit leather trays. Spread the puree into an even, ¼” layer onto the trays. Sprinkle the Tajin seasoning over the top.
  • Dehydrate at 135F for 4-8 hours, until the leathers are pliable and no longer tacky.
  • Peel the leathers off the tray and cut into strips with a knife, pizza cutter, or scissors. Store in an airtight container or Ziplock bags.


Calories: 35kcal | Carbohydrates: 9g | Sodium: 92.5mg | Potassium: 99mg | Sugar: 7g | Vitamin A: 450IU | Vitamin C: 21.7mg | Calcium: 9mg | Iron: 0.2mg