Ingredients
Scale
- 8 oranges, washed, dried, and evenly sliced
Instructions
- Grab as many oranges as you want. I started with the bag of 8. Wash them well and dry them well.
- Preheat your oven to 175˚F. OR if using you’re dehydrator, no preheat is necessary. The dehydrator I have only goes to 145˚F.
- Slice with a large, sharp knife the oranges into thin slices. The thinner the better, but I aim for about 1/8 of an inch. The thicker the slices are, the longer they’ll take to dehydrate. You can also use a mandolin if you prefer.
- Pick out any seeds and blot the slices dry. Lay the the slices on baking trays or on your dehydrator racks. You’ll need ~3 baking trays. Fit them in your oven all at once since the oven is on for so long. I didn’t use parchment paper – just make sure you do flip them every so often so they don’t stick.
- Bake for 3.5 to 5.5 hours. The ‘cook time’ depends on the thickness of the slices. Turn every hour or 1.5 hours so that they dry evenly. They’re done when there are no longer have any moist spots. *The dehydrator took almost 8 hours. I did not flip them and just let them be. Remember the oven temperature was a tad higher.
- Prep Time: 10
- Cook Time: 270
- Category: Condiments