Simple, beautiful, and naturally fragrant
Dried orange slices are easy to make at home and perfect for snacks, holiday décor, cocktails, or baking garnishes. You only need oranges and a little patience.
🧾 Ingredients
- Fresh oranges (navel, Valencia, or blood oranges all work)
✨ Kitchen Tools You’ll Need
- Sharp knife or mandoline
- Cutting board
- Baking sheet
- Parchment paper or wire rack
- Oven (or dehydrator)
🔪 Step-by-Step Instructions (Oven Method)
- Preheat the oven to 200°F (95°C) — low and slow is key.
- Wash and dry the oranges thoroughly.
- Slice oranges thinly, about ⅛–¼ inch thick. Try to keep slices even so they dry at the same rate.
- Remove excess moisture by gently blotting slices with a paper towel.
- Arrange slices in a single layer on a parchment-lined baking sheet or on a wire rack over the sheet.
- Bake for 2–3 hours, flipping slices every 45–60 minutes.
- Check for doneness — slices should be dry to the touch with no sticky spots.
- Cool completely before storing (they crisp up more as they cool).
🍊✨ The kitchen will smell amazing!
🌬️ Dehydrator Method (Optional)
- Set dehydrator to 135°F (57°C)
- Dry for 6–8 hours, flipping once halfway through
💡 Pro Tips
- Thinner slices = faster drying and more translucent results.
- If slices brown too quickly, lower the oven temperature slightly.
- Store in an airtight container at room temperature for up to 2 weeks, or longer in the fridge.
- For extra flair, sprinkle lightly with cinnamon or sugar before drying.