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May 2018 Issue
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Sweet and savoury veggie leather

Veggie leather ends up more like chips and is very moreish. Photo: Maddy Bellcroft

A couple of days into a tramp, I often find myself dreaming of fresh fruit and veggies. I have given up trying to carry them on multi-day tramps because, apart from the added weight, they always ended up bruised and wilted. This recipe is a play on traditional fruit leather, using veggies instead. When dehydrated, it often ends up more like chips and is very moreish.

Prep time 10min
Cook time 1hr, dehydrate 6-10hr
Cost $5–$8
Makes 5-6 trays


1.5kg pumpkin
400g kumara

Sweet option
1tsp cinnamon
½ tsp nutmeg
1 tsp mixed spice
1-2 tbsp honey

Savoury option
1-2 tsp salt
1 tsp mixed herbs
¼ tsp chilli


Preheat oven to 180℃, cut pumpkin into large pieces and place on tray along with the whole kumara. Bake for approximately one hour until soft.

Remove from oven and allow to cool before peeling off (and discarding) outer skin. Place soft insides in food processor.

Add the sweet or savoury ingredients and blend well. Taste mixture and, if needed, add more honey for sweet recipe or more salt and chilli for savoury.

Using a food dehydrator, spread about 3mm thick onto trays and dehydrate for 8-10hr until all moisture is removed. (If using a oven, set temperature to 60℃ and place mixture 3mm thick on oven trays for 6-8hr, removing when completely set and tacky to touch.)

Break into pieces and store in airtight container.

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