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Close-up of beautifully arranged dried orange slices on a white plate, showcasing their translucent texture and warm colors.

These easy homemade dried orange slices are beautifully translucent, fragrant, and incredibly versatile. Made using either the oven or a dehydrator, they’re perfect for garnishes, snacking, holiday décor, and zero-waste citrus preservation.
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Course: Condiment, Garnish, Snack
Cuisine: American
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oranges

Equipment

  • Sharp knife
  • Cutting Board
  • Baking sheets
  • Oven-safe cooling racks
  • Parchment paper
  • Food dehydrator (optional)

Method
 

  1. Wash oranges thoroughly and pat completely dry. Slice into even rounds 1/8–1/4 inch thick and remove any seeds.
  2. Gently blot orange slices with paper towels to remove excess juice.
  3. For oven method: Preheat oven to 200°F (95°C). Arrange slices in a single layer on racks or parchment-lined baking sheets.
  4. Bake for 4–6 hours, flipping slices every hour, until completely dry and firm.
  5. For dehydrator method: Set dehydrator to 135°F (57°C). Arrange slices on trays in a single layer.
  6. Dehydrate for 6–9 hours, flipping occasionally, until slices are fully dry and no longer sticky.
  7. Cool completely before storing in an airtight container.

Notes

Navel oranges are ideal because they are seedless, but Cara Cara oranges add a lovely pink hue. Organic oranges are recommended since the peel is used. Other citrus such as lemons, limes, grapefruit, or blood oranges can be dried using the same method.