Nowadays, dried (also known as dehydrated) vegetables is getting more and more important in diet food as „“bio food“ or organic, and within the group called snack products. Dried vegetables are used in the production of dehydrated soups, stewed vegetables, food supplements, children food and other food products. Selection of the drying process is determined by the properties of raw materials, the requirements in terms of quality of food products, as well as the cost of production. Each single raw material undergoes a certain technological preparation before it is subjected to the drying process. This preparation includes certain operations and processes of general meaning (washing, calibrating, peeling, cutting and crushing, etc.), as well as specific processes for the successful implementation of the process of dehydration itself. The aim of this work was to elaborate the processes and the devices used for dehydration (drying) of vegetables and to give an overview of the most significant raw materials, which are preserved by this method. Here are also mentioned changes which occur during preparation and drying of vegetables, as well as, distribution and storage of the final products.