Start with clean hands, equipment, and countertops.
Wash the spinach and dry using a salad spinner or kitchen towel.
Removed damaged or wilted leaves and pick off large stems.
Spread the spinach out on your dehydrator trays, avoiding any large mound of leaves.
Dehydrate at 125ºF (52ºC) for 4-6 hours until the spinach is dry (see note 2).
Storage Tips
Let the dried spinach cool completely before storing.
Short-term storage: If spinach will be consumed within a few weeks, store in a ziptop bag or sealed container on the counter or in a pantry.
Long-term storage: Condition by loosely packing the dried spinach in a transparent, airtight container. Leave it on the counter for a week and check it daily for signs of moisture. If condensation appears, return the spinach to the dehydrator (unless there are signs of mold—then, throw out the whole batch).
After conditioning, store in an airtight container in a cool, dark place for up to six months. Vacuum sealing will help extend the shelf life and quality of the spinach.
Notes
Note 1: You can use any amount of spinach that will fit in your dehydrator. Note 2: Total time will depend on your machine, total dehydrator load, humidity in the air, and air temperature. 4-6 hours is a range and you should rely primarily on the feel and texture of the spinach to determine doneness.Spinach will be dry and "crispy" in texture when properly dried. To test, remove a piece and let it completely cool. There should be no soft or wet spots and leaves should crumble easily. If there are any signs of remaining moisture, put them back into the dehydrator to dry longer.