Apple chips, dried mango and beef jerky are all foods you can make in a food dehydrator, which dries foods at a low temperature over a long period of time. The lack of moisture intensifies the food's flavor, which makes fruit taste sweeter and herbs more pungent; it also allows it to store well for a long time.   In addition to being more flavorful and shelf-stable, homemade dehydrated snacks tend to be healthier than the ones you buy in a store; they typically feature one whole ingredient that has simply been dried with no additives, preservatives, or calorie-laden ingredients, like oil or sugar. They can also be customized exactly how you like (you can add extra salt or none at all, for example).   Dehydrating also retains the nutrients in food better than some cooking methods. When an ingredient like kale, which is full of water-soluble and heat-sensitive vitamin C, is boiled, it loses some of its immune-boosting potency. Dehydrating it at a low temperature preserves its nutrients and vitamins better.   How does a dehydrator work? Dehydrators dry foods out by circulating air at a very low temperature. The foods must be arranged in a single layer without touching so they can dry fully and evenly. Different temperatures are recommended for different foods based on water content:   Water-dense ingredients, like fruit, usually benefit from a higher temperature, like 135°F, so they can dry quickly without becoming too crisp. Vegetables can be dehydrated at a lower temperature, like 125°F. Delicate foods, like herbs, should be dehydrated at even lower temperature, like 95°F, to prevent over-drying and discoloration. For meat, the USDA recommends cooking it first to an internal temperature of 165°F and then dehydrating between 130°F to 140°F. This method is suggested to kill any potentially harmful bacteria and encourage the cooked meat to dehydrate quickly and safely.