How to Make Dried Orange Slices

Why You’ll Love This Recipe

I enjoy this recipe because it’s incredibly easy and flexible. I can use a dehydrator or my oven, depending on what I have available, and the results are consistently great. I also like that dried orange slices are versatile—they work just as well in recipes as they do in seasonal décor. Plus, the process makes my kitchen smell amazing while they dry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Oranges or other citrus fruit (preferably organic)

Directions

I start by rinsing the oranges thoroughly to remove any dirt or residue, then drying them with a clean cloth. Using a sharp knife, I cut off the tops and bottoms of each orange and slice them into thin rounds, about 1/4 inch thick or slightly thinner if possible. I blot the slices gently with a towel to remove excess juice so they dry faster.

Dehydrator Method

I arrange the orange slices in a single layer on the dehydrator trays, making sure they don’t overlap. I set the dehydrator to the fruit setting or 130 degrees Fahrenheit and let them dry for 6 to 8 hours. I usually check after 4 hours and then every 45 minutes. When the slices are brittle and snap when bent, I know they’re fully dry. I turn off the dehydrator and let them cool completely.

Oven Method

I line a baking sheet with parchment paper or a silicone mat and place the orange slices in a single layer without touching. When I have a cooling rack, I set it on the baking sheet to improve air circulation. I put the tray into the oven without preheating and set it to the lowest temperature possible, usually between 175 and 200 degrees Fahrenheit. After about 2 hours, I flip the slices and continue drying for another 2 hours or until they’re completely dry. Once done, I remove them from the oven and let them cool.

Servings and Timing

I usually work with 3 to 4 medium oranges at a time, which yields about 25 to 30 dried slices depending on thickness. Prep time is about 5 minutes, and the active drying time ranges from 6 to 8 hours. The total time comes out to roughly 6 hours and 5 minutes.

Variations

I like experimenting with different citrus fruits such as lemons, limes, or blood oranges for variety in color and flavor. Sometimes I slice the fruit extra thin for faster drying, or slightly thicker when I want sturdier slices for decorations. I also enjoy mixing different citrus types together in one batch for a more interesting final result.

Storage/Reheating

I store my dried orange slices in an airtight container or sealable bag once they’ve completely cooled. They keep well at room temperature for several weeks, but I prefer storing them in the refrigerator when I want them to last longer. Since they’re dried, reheating isn’t necessary, but I can briefly warm them in the oven if I want to refresh their aroma.

FAQs

How do I know when the orange slices are fully dried?

I check by bending a slice—if it snaps cleanly and feels brittle with no softness, it’s fully dry.

Can I use non-organic oranges?

I can, but I prefer organic oranges since the peel is left on and ends up being used and consumed.

Why are my slices still sticky after drying?

This usually means they need more drying time, so I simply put them back in the oven or dehydrator and check again later.

Can I dry orange slices in an air fryer?

I can use an air fryer if it has a dehydrator setting, though I keep an eye on the temperature since it may run warmer than a dehydrator.

How thick should I slice the oranges?

I aim for about 1/4 inch thick or slightly thinner, as thicker slices take much longer to dry.

Conclusion

I find making dried orange slices to be a relaxing and rewarding process that turns simple fruit into something beautiful and useful. Whether I’m preserving citrus, adding flavor to recipes, or creating natural decorations, this method always delivers reliable results with very little effort.

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