Home cooks can prepare zucchini pasta, kale chips, lemon cookies and other meal and snack recipes using a food dehydrator. Using a dehydrator to take moisture out of food achieves a different texture and flavor.
To make zucchini pasta, cut 1 medium zucchini into 1/8-inch rounds, and toss them with 2 tablespoons of olive oil and salt and pepper to taste. Place the rounds on a dehydrator sheet, and dry them for 25 to 45 minutes at 115 degrees Fahrenheit or until the dehydrator softens the zucchini to a texture like cooked wheat pasta.
To make kale chips, cut 1 bunch of kale into 3-inch-long strips into a bowl, and toss the strips with juice of a half a lemon and olive oil, salt, garlic and cumin to taste. Massage the mixture until it bruises and reduces in size. Place the individual kale strips on a dehydrator tray, and dehydrate for about seven to eight hours at any temperature.
To make lemon cookies, process 1 cup of cashews in a food processor until the mixture resembles flour. Add 1 cup of unsweetened, dried coconut to the mixture, and process it until well mixed. Add 3 tablespoons of lemon juice and 1 tablespoon of agave nectar or maple syrup to the mixture. If the mixture is too dry, add a small amount of water. Shape the mixture into cookies, and dehydrate them for eight hours.