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Mrs. Traci Poole's Salt Free Seasonings - Dehydrator

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“My creation of Mrs. Dash's Seasonings. I have made up my own version of the above product and found how much I enjoyed using my dehydrator. This is also a great way to use up veggies if they should get 'soft spots', bumps, or bruises. My family loves it and it is healthy as well. Requires a dehydrator”
1 small bottle

Ingredients Nutrition


  1. **You will need enough veggies for the tiers of the dehydrator.
  2. My dehydrator is a 5 stack and I will place 1 of each veggie per stack.
  3. IE: If 1 tier will hold 2 tomatoes, sliced, then I will add 2 tomatoes and move onto the 2nd tier.
  4. Prepare the dehydrator for use.
  5. Wash veggies and begin slicing them according to directions above.
  6. Place the bell peppers on the bottom 3 tiers, the onions on the next tier, and then finally the tomatoes.
  7. Turn on the dehydrator and let it operate according to directions.
  8. This process will take 8- 12 hours--depends upon how thin you have sliced the veggies.
  9. Once the veggies are dried, take each veggie of that is removable by hand.
  10. Place in bowl.
  11. If they will not come off, here is a tip that will help you.
  12. Make sure the dehydrator is cool.
  13. Gently remove the tiers and place a piece of plastic wrap at the bottom of the dehydrator (where the air comes out of).
  14. Place 1 tier back onto the dehydrator.
  15. Take a knife and gently scrape the veggies off.
  16. The flakes will fall onto the plastic.
  17. Repeat process until all veggie flakes are off the tiers.
  18. Place all veggie flakes into a plastic bowl.
  19. At this point, gently crush the seasonings to the size you wish.
  20. This is done by simply smashing the dried veggies w/ a back of a tablespoon.
  21. At this point, add the dried lemon rind/zest.
  22. Place seasonings into a little bottle.
  23. At this point, add the garlic powder and black pepper.
  24. Cap it and it is ready for use.
  25. **NOTE:You can add dried herbs to this mixture as well---depending upon your tastes.
  26. IE: Dried Basil, etc.
  27. **Remember--dried veggies will yield a lesser amount of finished product.
  28. It is recommended you start several days in advanced and using 1 veggie at a time until all veggies are dry to make a large batch.
  29. **NOTE2: Make sure the veggies are COMPLETELY DRY--other wise they will mold and spoil.

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