Chili Spiced Fruit Leathers

No ratings yet

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

Ingredients

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

Instructions

AT HOME

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.

Nutrition