Dried Citrus Slices Recipe delivers crunchy, tangy-sweet wheels with lightly caramelized edges and a bright, candy-peel vibe. It suits snackers, cocktail lovers, bakers, and DIY gifters, and the total time runs 2.5 to 8 hours depending on your oven or dehydrator. I started drying citrus during a rainy weekend, and my kitchen still smells like a citrus grove.
Why You Should Try This Dried Citrus Slices Recipe
You get snappy edges, concentrated flavor, and gorgeous color without additives. The slices make easy cocktail garnishes, snackable citrus chips, and pretty toppings for cakes and cheese boards. You control thickness, sweetness, and spice, which beats store-bought every time.
This method helps you use up a big citrus haul before it softens on the counter. It fits winter citrus season, but it also works anytime you spot a good sale. Your future hot toddy will thank you.
“Crisp, bright, and wildly useful. I stacked them on a chocolate cake, then used the extras in spritzes all weekend. Zero waste, big payoff.”
Ingredients You’ll Need
- Oranges: navel, Cara Cara, or blood orange all work. Choose firm fruit with thin skin for faster drying.
- Lemons and limes: add zingy bitterness and big aroma. Meyer lemons dry a bit sweeter.
- Grapefruit: ruby or pink give oversized, showy wheels. Slice thinner so they dry evenly.
- Optional sweetness: 1 to 2 tablespoons granulated sugar for dusting. I use fine cane sugar; coconut sugar gives deeper color and a toffee note.
- Optional spice: ground cinnamon, cardamom, or ginger. A tiny pinch goes far.
- Anti-browning splash: lemon juice or a pinch of vitamin C powder in water keeps color bright.
- Pantry shortcut: use pre-washed organic citrus so you skip heavy scrubbing.
- Substitution notes: swap sugar with a drizzle of honey thinned with warm water for a light glaze. Skip sweeteners for a pure, zesty finish.
Equipment
- Sharp knife or mandoline with guard for even 1/8 to 1/4 inch slices
- Paper towels for blotting moisture
- Wire racks set over sheet pans or parchment-lined sheet pans
- Oven that holds 170 to 200°F or a dehydrator set to 135°F
- Small bowl and brush if glazing with honey water
How to Make Dried Citrus Slices
- Prep: 10 minutes
- Cook: 2 to 7.5 hours, method and thickness dependent
- Total: 2.5 to 8 hours
- Wash and dry the citrus. Slice into 1/8 to 1/4 inch rounds. Pick out seeds with the tip of a knife so the wheels stay neat.
- Blot both sides of each slice with paper towels. This simple step speeds drying and reduces curling.
- For brighter color, dip slices in a quick bath of water with a splash of lemon juice, then blot again.
- Set slices on wire racks over sheet pans, or line pans with parchment and space slices so they do not touch.
- For oven drying, set the oven to 170 to 200°F. Prop the door open slightly with a wooden spoon to vent moisture and keep air moving.
- Slide pans into the oven. Dry for 2 to 3.5 hours, flipping slices after the first hour. Rotate pans if your oven heats unevenly.
- For optional sweetness or spice, lightly dust with sugar and a pinch of spice after flipping. The sugar draws out a little moisture and caramelizes at the edges.
- For dehydrator drying, set to 135°F. Arrange slices on trays and dry for 6 to 8 hours, flipping once halfway through.
- Check doneness by pressing the centers. The slices should feel dry to the touch with no visible moisture and only a slight, bendy give on thicker wheels.
- Cool completely on racks. Store in airtight jars with a food-safe desiccant pack or a folded square of paper towel to catch stray humidity.
Tips & Tricks
This recipe rewards thin, even slicing and low, slow heat.
- Use a mandoline for perfect rounds, and wear the guard so you keep your fingertips happy.
- Slice thinner for grapefruit and thicker for limes so they finish at the same time.
- Blanch very bitter peels for 30 seconds, then blot dry before drying if you prefer a milder pith.
- Keep sugar light. Heavy sugar stalls drying and can make slices sticky.
- Add a tiny pinch of salt to orange slices to amplify sweetness without extra sugar.
- If slices curl, place them between two racks for the last 30 minutes so they dry flat.
- If they soften during storage, re-crisp in a 200°F oven for 10 to 15 minutes, then cool and re-seal.
What to Serve with Dried Citrus Slices
These bright wheels play nice with sweet bakes, savory boards, and plenty of sips.
- Cocktail garnish for spritzes, sours, gin and tonic, old fashioned, or zero-proof fizz
- Tea topper for chamomile, earl grey, or ginger tea
- Cake and cupcake decor, or tuck shards into chocolate bark
- Cheese and charcuterie boards with almonds and dark chocolate
- Snack mix with toasted coconut flakes and pistachios
- Breakfast bowls with yogurt, granola, and a drizzle of honey
Storage
Let slices cool fully, then pack them in airtight jars or zip bags. Store at room temperature for 1 to 2 months in a cool, dry spot. For long storage, freeze up to 6 months and return to the jar only after slices warm to room temp.
Keep humidity out with a desiccant pack or a spoonful of uncooked rice wrapped in a coffee filter. If slices pick up moisture, re-crisp in a 200°F oven for 10 to 15 minutes, cool on racks, then seal again.
Nutrition Information
- Per unsweetened orange slice about 2.5 inches: roughly 10 to 15 calories, 2 to 4 g carbs, 2 to 3 g natural sugars, 0 g fat, about 0.5 g fiber
- Lemon and lime slices trend lower in calories and sugars per slice
- Sugared versions add roughly 1 to 2 g sugar per lightly dusted slice
- Values vary by fruit size, slice thickness, and any added sweetener
Ingredients
Instructions
- Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Wash and dry the citrus fruits thoroughly. Slice them into very thin rounds, about 1/8-inch thick, removing any seeds.
- Arrange the slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
- Bake for 2.5 to 3 hours, flipping the slices halfway through, until the citrus slices are dry but still slightly pliable.
- Remove from the oven and let cool completely. Store in an airtight container.