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 lettuce pieces 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.