I use parchment paper when baking (and now for dehydrating purposes).  I was wondering if anyone had used that white butcher paper as a substitute when dehydrating? You know the kind that is used to wrap meat from a meat market. I think oven heat would probably be a problem when baking.  Just wondering.

Finally got the banana chips chipped off the dehyrator racks and the racks cleaned.  Well try using the parchment paper next time.