Mixed Pepper Fruit Leather Rollups

Serves 6 · 20 min prep · 300 min cook

Estimate for one serving

• 70 cal
• 1g protein
• 17g carbs
• 3g fiber

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Ingredients

• 2 large, seeded and chopped ripe red bell peppers
• 1 large, seeded and chopped ripe yellow or orange bell pepper
• 2 cups chopped ripe strawberries or peaches
• 3 tbsp honey or maple syrup
• 2 tbsp fresh lemon juice
• 1/8 tsp pinch kosher salt
• 1/8 tsp pinch smoked paprika optional
• as needed parchment paper or silicone dehydrator sheets

Instructions

1. 1Preheat the oven to its lowest setting, ideally 170°F, or set a dehydrator to 135°F. Line two rimmed baking sheets with parchment or silicone mats.
2. 2Roughly chop the seeded peppers and fruit so they will blend evenly without large chunks.
3. 3Combine peppers, fruit, honey or maple, lemon juice, salt, and optional smoked paprika in a blender.
4. 4Blend on high until completely smooth and silky, 60 to 90 seconds, scraping down the sides once; the puree should pour like thick smoothie batter.
5. 5Taste and adjust sweetness—peppers vary, so add a touch more honey only if the mix tastes flat rather than bright.
6. 6Pour the puree onto the prepared sheets and spread with an offset spatula into thin, even rectangles about 1/8-inch thick; avoid thick spots that stay sticky or thin edges that over-dry.
7. 7Dry in the low oven with the door cracked slightly (prop with a wooden spoon) for 4 to 6 hours, or in the dehydrator 6 to 8 hours, until the leather is no longer tacky in the center and peels cleanly from the liner.
8. 8Cool completely on the sheets. Peel the leather off in large sheets, then use kitchen shears or a pizza wheel to cut into long strips about 1 1/2 inches wide.
9. 9Roll each strip tightly into a pinwheel and, if desired, secure with a small piece of parchment or a toothpick for serving.
10. 10Store rollups in an airtight container at room temperature up to a week, or refrigerate for longer keeping. Arrange on a board for easy grabbing at gatherings.