1 Zone / 16 Tray / 2.56m² Tray Areaview
- Himalayan pink salt
- Peel the plantains and cut them uniformly into thin circular pieces.
- Transfer the sliced plantains to the dehydrator trays. Sprinkle salt and cinnamon on the chips.
- Adjust dehydrator temperature to 135°F (57°C) and dry for 3 hours or until done.
- Store the chips in a tightly sealed container.