Provided is a method of preparing a dehydrated slice of a vegetable or a fruit, the method comprising the steps of: - cutting a vegetable or fruit in a plurality of slices, - heat-treating said slices by one or more water-based heating methods selected from the group consisting of blanching, boiling and steaming, - contacting said slices with carbohydrate, which is a non-reducing disaccharide, either during or after the heat-treating step to provide carbohydrate uptake by the slices and/or a coating of the surface of said slices, - pre-drying said heat-treated slices, wherein each slice is placed on an air-permeable surface such that the slices do not overlap each other, and wherein the slices contact said air-permeable surface such that a shrinking of the circumference is substantially prevented, and - final air drying, whereby a dehydrated slice is obtained, said dehydrated slice comprising； - a circumference being substantially the same as a circumference of the respective slice of the raw vegetable or fruit； - a thickness reduced by 20 to 95 % in comparison to the thickness of the respective slice of the raw vegetable or fruit, and having a planar surface, - a coloured peel or skin and said peel or skin is not visibly discoloured in comparison to the peel or skin colour of the respective raw vegetable or the raw fruit, and - adapted to be rehydrated by a rehydration process.
