- Water 175 g 6.17 oz 70%
- Freeze-dried fruit powder/
- Turn a dehydrator on to 65°C/150°F.
- Prepare each desired flavor of crisp separately. Combine the water with the freeze-dried powder (see Resources) in a small, shallow sauce pot; stir until dissolved.
- Stir in the potato starch and turn the heat up to high. Stir constantly until you obtain a gelatinous mass.