Dehydrate fruit/vegetable purees into brittle sheets before grinding into powder
Spread purees on lined sheet trays and dry at low heat (e.g., 200°F convection overnight) until brittle, then grind into powder.
After blending fruits/vegetables into purees, dry them in a low-temperature convection oven overnight until they become hard and chip-like. Flake the dried sheet and grind it to a fine powder using a spice grinder.
The short version
- Dry until brittle before grinding
- Low heat + time turns puree into a grindable sheet
What you need
- blender
- sheet trays
- parchment paper or aluminum foilFor lining trays
- convection ovenoptionalA low oven is used in the video
- spice grinder
- spatulaoptionalFor scraping/spreading
How to do it
- 1
Blend the fruit/vegetable into a smooth puree.
Watch this step - 2
Spread puree onto a lined sheet tray (parchment/foil).
Watch this step - 3
Dry in a 200°F convection oven overnight until hard and chip-like.
It should be brittle, not tacky, before grinding.
Watch this step - 4
Flake/break the dried sheet into pieces.
Watch this step - 5
Grind the dried pieces in a spice grinder to make powder.
Pack the grinder as needed, then blend.
Watch this step
What goes wrong
Grinding before the puree is fully dried
Keep drying until it’s hard like a chip/brittle sheet
Why it works
Low, extended drying removes moisture without burning; once fully dehydrated, the brittle sheet fractures and grinds cleanly into powder.
Learn next
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