Dehydrating lettuce will diminish some of the nutrients.
Lettuce leaves are low in calories and loaded with healthy vitamin A, C and K. Different lettuce varieties stay fresh from two or seven days in the refrigerator but, after that, these green vegetables will rot. Dehydrated leaves will lose some of their vibrant green color and flavor, but will allow you to save them for later use in soups or other dishes.
Instructions
1. Pull the lettuce leaves from the head and rinse them individually under cool water. Remove any visible dirt and inspect the leaves as you go.
2. Lay the leaves flat and dry them with paper towels. Working with wet leaves will slow down the drying process. Tear away any brown tips with your fingers. Toss away the brown pieces. Preheat the oven to 140 degrees Fahrenheit.
3. Lay a baking sheet on your workspace or counter top. Cut the lettuce into small 2-inch pieces and lay them on the baking sheet. Spread them out in a single layer.
4. Place the lettuce in the oven and leave the door ajar. Place a tall fan in the kitchen to keep the air circulating. Air circulation and heat are key to dehydrating vegetables.
5. Bake the lettuce pieces for four hours or until the lettuce cracks when handled. Remove the with a flat spatula and spread them on a cool platter. Allow them to cool for 10 to 15 minutes.
6. Place the dried lettuce in zippered storage bags or in a plastic container with a tight-fitting lid.
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