I'll chime in because I have a friend that owns the Nuwave Oven and personally by hearing her talk I couldn't see that as being a viable dehydration method of vegetables. The heat of a NuWave oven is quite hot and the air blows quickly around the food. It seems to me unless you can program if for 135 degrees and keep the air from blowing things around it may work but I am not sure I would chance such a thing.
I take it you need a dehydrator and I know they are expensive because I bought one of the Excalibur brand and currently have pumpkin dehydrating in it. After using the Excalibur I wouldn't use anything else. I had one of those round and stackable tray dehydrators and it over processed things on the lower two trays even though I moved trays around. I haven't had any problems with the Excalibur and I can use it to proof dough as well.
Maybe you could try a small handful of your least favorite pepper to give it a trial run?
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In the spring at the end of the day you should smell like dirt
~Margaret Atwood~
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