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Instructions |
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Slice 2-3 leeks very thinly, rinse well and place in a bowl of water to soak for about 30 minutes. Drain and rinse well.
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Place the leeks in a shallow bowl with 2 tablespoons olive oil, a squeeze of fresh lemon juice and 1/2 teaspoon Himalayan crystal salt. Let these marinate for about 15-minutes.
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Transfer them to a dehydrator tray (shaking off any excess oil over the bowl beforehand) and dehydrate until crispy - which is approximately 10-15 hours.
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| Serving
Suggestions |
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Note: Make extra dried leeks so you have plenty on hand. Store them in a glass mason jar in your refrigerator for future salads and soups.
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Originally Submitted
5/2/2008
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