These oven dried orange slices are super easy to make, smell amazing, and can be used in so many fun ways! From Christmas garland, to cocktail garnishes, to a chocolate dipped snack!
If you love fresh oranges, be sure to check out all our other citrus recipes!
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Ingredients
All you need to make dehydrated orange slices is oranges! (duh)
But you can use any variety of orange or other citrus fruits! This method can be used for:
- Naval oranges
- Blood oranges
- Cara cara oranges
- Grapefruit
- Lemons
- Limes
- etc!
The options are endless!
If possible, seedless varieties will work best, so that you don't end up with large holes in the fruit while slicing it.
You also want to make sure to use fresh, firm oranges as those won't be as juicy. Aka they'll dry a little faster.
Special Tools
The only thing you really need is a sharp serrated knife, but there are a few other tools that will make the process easier!
- Mandoline - This is the best way to thinly slice the oranges!
- Sharp serrated knife - This is my favorite knife for thinly slicing delicate items like tomatoes or citrus, but you can also just use a sharp bread knife!
- Dehydrator - I don't own a dehydrator (hence why I'm showing you how to make these dehydrated oranges in the oven), but they are fantastic for drying all sorts of things if you feel like splurging for one! But honestly I think it's unnecessary and extra work!
How to Use Dried Orange Slices
- String them together for a Christmas garland or add to a wintery wreath!
- Add them to potpourri for a light citrus fragrance around the house.
- Keep some dried citrus on your bar cart for a quick cocktail garnish!
- Use to add color to a charcuterie board.
- Garnish cocktails like this blood orange vodka sour!
- Decorate baked goods like this orange cardamom layer cake!
- Add them to sangria or mulled wine!
- Sprinkle with sugar or dip in chocolate for a quick snack.
How to Make Dried Orange Slices
Preheat the oven to 200°F and line a baking sheet with parchment paper.
Using a mandoline or sharp serrated knife, slice the oranges very thinly (about ⅛ to ¼ inch). The thinner the slices, the quicker they will dry out!
Gently blot with a paper towel to remove excess moisture.
Arrange on the baking sheet with a little bit of space between each slice.
Bake at 200°F for 2-4 hours, flipping every 30 minutes to make sure the orange slices don't burn.
Flipping the slices also gives you the chance to check how dry they are. Some slices will dry more quickly than others so go ahead and remove them. [This is especially important to keep in mind if you're drying various types/sizes of citrus!]
If the slices begin to brown but don't feel dry, that's a sign your oven is too hot!
Remove from the oven and let cool completely to room temperature before storing.
Recipe Notes
If using a dehydrator, set to 135°F and dry the orange slices for 3-6 hours. Check every 30ish minutes and remove the slices that are fully dry.
The oven method is tried and true and works great if you don't want to buy a dehydrator, but if you're in the market for one I highly recommend the 6 rack Cosori Dehydrator! It's large and a bit of a pain to store, but it's a workhorse and super easy to clean!
Recipe FAQ's
If the oranges have been properly dehydrated, they will last up to 2 years!!
Store in an airtight container in a dark, cool place for up to 2 years.
Yes! You can eat them plain, sprinkled with sugar, or dipped in chocolate!
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Recipe Card
How to Dry Orange Slices
Special Equipment
- mandoline optional
Ingredients
- 1 large navel orange
- 1 large cara cara orange
- 2 small blood oranges
Instructions
- Preheat the oven to 200°F and line a baking sheet with parchment paper.
- Using a mandoline or sharp serrated knife, slice the oranges very thinly (about ⅛ to ¼ inch). The thinner the slices, the quicker they will dry out!
- Gently blot with a paper towel to remove excess moisture.
- Arrange on the baking sheet with a little bit of space between each slice.
- Bake at 200°F for 2-4 hours, flipping every 30 minutes to make sure the orange slices don't burn.
- Flipping the slices also gives you the chance to check how dry they are. Some slices will dry more quickly than others so go ahead and remove them. [This is especially important to keep in mind if you're drying various types/sizes of citrus!]
- If the slices begin to brown but don't feel dry, that's a sign your oven is too hot!
- Remove from the oven and let cool completely to room temperature before storing.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Chooky says
Instructions to prepare, cook and finalise the drying is well set out, clear to understand and easy to follow. My oranges dried well. There are so many versions on how to prepare the drying of the oranges, it is distracting and I am thankful for your instructions. Regards Chooky
Sue says
Wonderful instructions!
Debra says
My Sweet Uncle sends us Florida oranges each year. I’ve made these before to place in my mantle fireplace garland and tied to my my gifts! It’s so easy and makes everything a little extra special. Also when the Christmas lights shine through them these dried oranges become jewel-like!
Marci says
Turned out beautifully!
Laurel says
Thank you - simple, classic and doable!
Andrea Boyette says
Thank you for an easy recipe! I made these today and am very happy with how they turned out. I'm going to make a Christmas garland worth some crocheted Christmas Trees I made.
R A says
How do you know they are finished? I did multiple batches left some in longer than others and most still have a “bounce” or “give” when you press on the flesh. It doesn’t feel wet, some sticky from the sugar but I’m not sure if they are considered done.
Kyleigh Sage says
Once they're no longer wet at all, I consider them done. But you can keep them going until they're completely stiff if you prefer.