Are you exploring the world of dehydrated vegetables? Many gardeners are these days, including me. This is fairly new territory, but one that is expanding quickly for two reasons: (1) Health foodies are discovering the joy of seasoned veggie chips made in the oven or the dehydrator. (2) Seasoned gardeners are expanding their gardens in response to food prices. This leads to an over-loaded freezer and shelves for canned goods. More dehydrating is an answer to the dilemma.
About okra: It does dehydrate well.
Search online and you will realize how many are using whole okra pods to dehydrate into snack food. This may be just right for you. I would have crossed this snack off the list because of the texture — it is a bit tough. But my three-year-old grandson kept getting into the dehydrator. He ate half the okra pods before they were entirely dry. Give it a try. Dried seasoned okra may be just the snack for you.
The seasoning I used is one I found online, a Cajun mix that we are loving.
Okra dehydrates well with these simple steps.
Slice the okra into rounds as you would for frying.
Lay it out in single layers on the dehydrating shelves.
Dehydrate until crisp, about 24 hours. Set the heat at 130 (if possible) and set the timer for 24 hours.
Check the okra every couple of hours and continue until the pods are crispy.
Freeze the okra for a couple of days before storing.
Transfer dried and frozen okra to a jar with a tight-fitting lid for long-term storage.