Go Back
Homemade Vegetable Powder

Homemade Vegetable Powder Recipe

While you can use a food dehydrator, vegetable powders can easily be made at home using just the oven. Here are the basic steps:
Print Recipe Pin Recipe

Ingredients
  

  • Vegetables of your choice

Instructions
 

Select and Prepare Vegetables

  • Almost any vegetable can be dried and powdered! Good options include:
  • Roots: beets, carrots, sweet potatoes
  • Fruits: tomatoes, peppers, corn, zucchini, winter squash
  • Greens: kale, spinach, Swiss chard, cabbage
  • Others: onions, garlic, celery, herbs
  • Rinse produce well. Remove any bruised portions. Peel if desired. Slice, dice, or shred into small thin pieces to speed drying.

Dehydrate Vegetables

  • Oven Method:
  • Line baking sheets with parchment. Spread veggies in a single layer, avoiding overlap. Bake at lowest oven temp (170°F - 200°F) with the door propped open slightly, until completely dried and brittle. Time varies based on moisture content.
  • Stir veggies halfway through. Rotate pans if drying unevenly. Let cool completely before next step.
  • Dehydrator Method:
  • Follow manufacturer guidelines for pretreating and loading trays. Dry at 135°F until hard and crisp.

Grind Dehydrated Veggies into Powder

  • A blender, food processor, coffee grinder, or mortar and pestle can all grind dried vegetables into a fine powder. Work in small batches. You may need to grind in stages, sifting out larger pieces to regrind.

Store in Airtight Containers

  • Glass jars with tight lids are ideal for storage. Stash containers in a cool, dark place. Most powders keep 6 months to 1 year. For longer storage up to 2 years, freeze powders.