Strawberry Fruit Roll-ups
Snacks
Ingredients:
- 3 cups (450 g) fresh or frozen strawberries, hulled
- 1 tbsp maple syrup (or sweetener of choice)
- 1 tbsp lemon juice
Equipments:
- Blender or food processor
- Parchment-lined baking sheet or silicone mat
- Offset spatula
- Oven or dehydrator
- Scissors or pizza cutter
- Airtight container
Features:
Freezer Friendly
Gluten-Free
Grain-Free
Nut-Free
Oil-Free
Raw
Refined Sugar-Free
Soy-Free
Nutrition:
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Instructions:
- Preheat and Prep the Pan
Preheat your oven to 170°F (77°C), or as low as it will go. Line a large baking sheet with parchment paper or a silicone baking mat. - Blend
Add 3 cups (450 g) strawberries, 1 tbsp maple syrup, and 1 tbsp lemon juice to a blender or food processor. Blend until completely smooth with no chunks remaining. - Spread
Pour the strawberry purée onto the prepared baking sheet. Use an offset spatula to spread it evenly to about ⅛-inch thickness. Thin and uniform is key — thick spots stay tacky while thin spots over-dry and crack. - Dry
Oven method: Bake at 170°F (77°C) for 3–4 hours. Dehydrator method: Set to 135°F (57°C) for 6–8 hours. The roll-up is ready when it is dry to the touch but still flexible and peels cleanly off the parchment without tearing. - Cool and Peel
Remove from the oven and let cool completely at room temperature. Carefully peel the fruit leather off the parchment paper in one sheet. - Cut and Roll
Cut into strips using scissors or a pizza cutter. Roll each strip in a piece of parchment paper to prevent sticking. - Store
Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks. Place parchment between layers to prevent sticking.
Notes:
Spreading the purée as evenly as possible is the most important step — use an offset spatula and take your time. Rotate the pan halfway through oven drying for even results. If your oven doesn't go as low as 170°F, prop the door open slightly with a wooden spoon to let moisture escape and keep the temperature from rising too high.
Dehydrator vs Oven: A dehydrator gives more consistent results since the temperature stays steady. Either method works; the dehydrator just requires less monitoring.
Tips:
Taste your strawberries first — if they're very sweet, reduce the maple syrup to 1 tsp or skip it entirely. If they're tart, add a little extra. The lemon juice brightens the flavor and helps the color stay vivid.
Storage:
Keep in an airtight container at room temperature up to 1 week. Refrigerate for up to 3 weeks, or freeze for up to 3 months. Always lay parchment between layers to prevent sticking.
Swaps:
Try with raspberries, mango, or peaches for different flavor variations. For a candy-style finish, dust with a mix of citric acid and caster sugar once cooled.
Strawberry Fruit Roll-ups
Ingredients:
- 3 cups (450 g) fresh or frozen strawberries, hulled
- 1 tbsp maple syrup (or sweetener of choice)
- 1 tbsp lemon juice
Equipments:
- Blender or food processor
- Parchment-lined baking sheet or silicone mat
- Offset spatula
- Oven or dehydrator
- Scissors or pizza cutter
- Airtight container
Features:
Instructions:
- Preheat and Prep the Pan
Preheat your oven to 170°F (77°C), or as low as it will go. Line a large baking sheet with parchment paper or a silicone baking mat. - Blend
Add 3 cups (450 g) strawberries, 1 tbsp maple syrup, and 1 tbsp lemon juice to a blender or food processor. Blend until completely smooth with no chunks remaining. - Spread
Pour the strawberry purée onto the prepared baking sheet. Use an offset spatula to spread it evenly to about ⅛-inch thickness. Thin and uniform is key — thick spots stay tacky while thin spots over-dry and crack. - Dry
Oven method: Bake at 170°F (77°C) for 3–4 hours. Dehydrator method: Set to 135°F (57°C) for 6–8 hours. The roll-up is ready when it is dry to the touch but still flexible and peels cleanly off the parchment without tearing. - Cool and Peel
Remove from the oven and let cool completely at room temperature. Carefully peel the fruit leather off the parchment paper in one sheet. - Cut and Roll
Cut into strips using scissors or a pizza cutter. Roll each strip in a piece of parchment paper to prevent sticking. - Store
Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks. Place parchment between layers to prevent sticking.
