Preheat the oven to 200°F (90°C) and line two baking sheets with parchment paper.
Using a sharp knife (or a mandolin), slice the oranges about ⅛ to ¼ inch thick. Gently blot with a kitchen towel or paper towel to remove any excess moisture.
Place the citrus slices on the baking sheets in a single layer.
Bake for 2-4 hours, flipping every 30 minutes so that they dry evenly and to check for doneness. There should be no moisture left when they are done – a little stickiness is ok. Thicker and/or juicier slices may take up to 5 hours or more. If some slices are dry before others remove them from the baking sheet so that they don’t burn.
Once all of the slices are completely dry, remove them from the oven and let them cool to room temperature before using or storing.
Dehydrator Method
Put the orange and citrus slices on the dehydrator trays.
Set the temperature to 130-135°F.
Dehydrate for 8-10 hours or until they are completely dry.
Notes
Any citrus can be used in this recipe, such as oranges, lemons, limes, or grapefruit.
Blood oranges, Cara Cara oranges, and Meyer lemons are great options to include as they add different colors and flavors.
The thinner the slices are, the quicker they will dry. Some types of citrus may dry quicker than others.
I found that lime slices dried the quickest, followed by lemon, with oranges taking a bit longer.
It’s important to check them every 30 minutes to monitor how dry they are so that they don’t brown or burn.
Store in an airtight container or jar with a lid in a cool, dark place for 2-3 years or longer. They may start to brown over time.
Using a dehydrator may take more or less time depending on the thickness of the slices and the brand of dehydrator (I prefer Excalibur brand).