• Wash your oranges well with cold water, then dry thoroughly with a lint-free kitchen towel or paper towel.
• Slice oranges thinly with a sharp knife about ⅛ to ¼-inch wide. Alternatively, you can use a mandoline slicer to keep things consistent. The thinner the slices, the faster they will dry.
• By oven: Preheat the oven to 200°F (90°C). Use the convection setting if your oven has it as it will speed up the drying process.
• Place the sliced oranges in a single layer on a baking sheet lined with parchment paper.
• Bake on the center rack for 2 hours, then flip them over and continue baking for another 1-2 hours.
• By dehydrator: Place orange slices on the dehydrator trays, leaving some space for air circulation. Set the dehydrator to 135°F.
• After about 2 hours, check the food dehydrator for any thinner slices that may already be dry. Flip the orange slices and continue drying. It can take several hours for the slices to dry completely, depending on how thick you sliced them. Check them every hour for doneness. Dehydrators can take up to 8 hours to fully dry orange slices.
• Allow the orange slices to cool completely before storing.

How to check that the orange slices are dry

• Remove the orange slices from the oven or dehydrator and allow to cool for 10 minutes. They will firm up as they dry. If you notice they are sticky or glossy, they need to dry more.