Great for concentrating flavor in fruits and vegetables, dehydrators have never been more popular with chefs. Here, a look at how this trend is playing out on plates around the country.

By Chelsea Morse
Updated May 23, 2017
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Great for concentrating flavor in fruits and vegetables, dehydrators have never been more popular with chefs. Here, a look at how this trend is playing out on plates around the country.

1. Grapefruit Pieces
A tart accent for granola at The Hive in Bentonville, AR.

2. Carrot Jerky
Marinated in tamarind, soy and chile as a bar snack at Oak in Dallas.

3. Zucchini Strips
Thinly sliced and naturally sweet in salads at Bar Tartine in San Francisco.

4. Ginger Pulp
Dried as a cocktail garnish at Root & Bone in New York City.

5. Beet Raisins
Paired with goat cheese and nuts at West Bridge in Cambridge, MA.