Abstract: A process for dehydrating vegetable products that are free of preservatives and chemicals, high in nutrient content, and have an improved taste and appearance is disclosed. In accordance with the present invention, whole, raw vegetables are first precooked with microwave energy for about 20 to about 60 seconds. After precooking, the vegetables are cut, ground, shaped, pressed, riced or rolled into a desired form, including, for example, chunks, crunches, strips, slices, chips, patties, flakes or powders. The vegetables are then dehydrated in the temperature range of about 130.degree. F. to about 195.degree. F. to a moisture content of less than 8%. The dehydrated vegetable products can then be reconstituted using hot or cold liquid or eaten directly as a finger food snack.