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perhaps if there is some oil in the wrap then it wont dryout as quickly..?im only guessing..
spierspmus… like coconut!
I think 95F is a good temperature. But, I haven’t experimented enough to know the right temp for a softer fruit roll-up. Mine turn out pretty crispy… but that’s because it’s at a higher temperature dehydrating with other foods. 95F should be good.
The more water in your “batter” and the thicker it is poured onto the Teflex sheet, the more it will crack. I usually set the temp. at 100 F & spread it thin. Check it often so you can get it out before it gets crispy.
You might also try adding a little agave – I haven’t tried it with fruit roll-ups, but anything I dehydrate with agave takes a lot longer and is more sticky.