Rinse fresh unblemished spinach leaves well in cool water. Remove any bruised or blemished leaves. Place the spinach in a salad spinner and dry very well.
Arrange the spinach leaves on dehydrator trays. You can pile the spinach but spread it out evenly over the tray.
Set the temperature on the dehydrator to 95 F. to 110 degrees. The low temperature works well for anyone following a raw food diet.
Stack or slid the dehydrator trays into the food dehydrator. Place the lid on and set the timer for 8 or more hours.
Dehydrate the spinach leaves until they feel dry, crisp and crumble when you squeeze the dried leaves together.
Transfer the dry spinach to an airtight container.
Store the dried spinach out of direct sunlight in a dark cabinet to prevent the color of the leaves from fading.
Recipe Expert Tips
Wash the spinach leaves well before drying. Even if the packaging says it is prewashed.
Dry the spinach very well before dehydrating. Use a salad spinner to remove as much water from the leaves as possible. Or gently dab with a soft towel. Starting with dry leaves will speed the dehydrating process along.
Dry the spinach leaves completely to prevent mold from developing while storing.
If making spinach powder dry the leaves until they feel very crisp.