How to Make Gorgeous Dried Orange Slices tastes like concentrated citrus candy with a gentle chew, a little caramel on the edges, and a hint of spice if you dust them with cinnamon. The process costs very little, uses pantry basics, and takes about 3 hours start to finish. It suits cocktail makers, bakers, and crafters, and I first did it while prepping a winter market table with my kid.
Reasons To Try This Dried Orange Slices
You get bold citrus flavor, glowing color, and sturdy slices that work for garnishes and crafts. The oven does most of the work, and the method keeps waste low by using the whole fruit. You can use navels, blood oranges, or Cara Caras and each one brings a slightly different vibe.
Oven-dried oranges make beautiful cake toppers, cocktail wheels, tea infusers, and a classic orange garland. The slices store well, so you can prep them weeks ahead of a holiday party. Kids can help with blotting and arranging, which keeps them busy and proud.
“These dried orange slices look like tiny stained glass on my holiday cookies. Crisp edges, still a little chewy in the middle, and the kitchen smelled like a citrus grove.”
Ingredients You Need
- Oranges, 5 to 7 medium
- Optional sweetener
- Optional spices
- Lemon juice, 1 teaspoon
- Pantry shortcut: bottled lemon juice helps keep color bright if your oranges run pale.
- Fine sea salt, a tiny pinch
- It sharpens flavor without tasting salty.
Equipment
- Sharp knife or a hand-held mandoline, 1.5 to 3 mm setting. I use the OXO hand-held mandoline for even slices.
- Paper towels or a clean tea towel for blotting.
- Wire racks that fit on sheet pans, plus 2 rimmed sheet pans.
- Parchment paper, if you skip the racks.
- Oven with convection optional, or a dehydrator if you have one.
- Cooling rack and airtight jars for storage.
Pro Tips
Small tweaks make better slices than any fancy gear.
- Pick firm, heavy fruit. Soft fruit collapses and dries unevenly.
- Slice 1/8 inch thick. Thicker slices take longer and stay chewier.
- Blot both sides before baking. Extra moisture slows everything down.
- Set slices on wire racks over sheet pans. Airflow speeds drying and prevents sticking.
- Use a low oven, 175 to 200 F. Convection on low gives the most even results.
- Prop the oven door open a crack with a wooden spoon for the last hour to vent steam.
- Rotate pans and flip slices halfway to keep color even.
- For sparkle, dust with a teaspoon of sugar per pan after the first hour so it sticks without melting.
- Want ultra crisp chips for cocktails? Keep drying until the centers look matte, then cool fully on a rack.
- If edges darken fast, lower the heat 10 to 15 degrees and keep going.
How to Make Gorgeous Dried Orange Slices
- Prep: 10 minutes
- Cook: 2 hours 50 minutes
- Total: 3 hours
- Heat the oven to 200 F. Line sheet pans with parchment or set wire racks on the pans.
- Wash and dry the oranges. Trim and discard the stem and blossom ends.
- Slice the oranges into 1/8 inch rounds with a mandoline or a sharp knife. Aim for even thickness for even drying.
- Blot both sides of each slice with paper towels to remove surface juice.
- Lay the slices in a single layer on the racks or parchment. Leave a little space around each one.
- Stir the lemon juice with a tiny pinch of salt. Lightly dab the mix on the slices to keep color bright, optional but helpful.
- Slide the pans into the oven. Dry the slices for 80 minutes.
- Flip the slices, rotate the pans front to back, and switch oven racks. If you want sparkle, sprinkle a little sugar now.
- Continue drying for 80 to 100 minutes, flipping again if the centers still look glossy. Prop the door open a crack for the final 45 minutes to vent moisture.
- Check doneness: the centers should look translucent, not wet, and feel barely tacky. Let the slices cool on a rack, where they firm up as they lose residual steam.
Different Ways to Try It
You can tune this recipe to fit nearly any diet or occasion.
- Gluten-free: The base recipe fits this as is. Use clean racks and pans if you bake other items with flour.
- Vegan: Already vegan. Skip the sugar if you avoid refined sweeteners, or use organic cane sugar or coconut sugar.
- Low carb: Skip sugar and spices. Use thinner slices for more crunch with fewer carbs per piece.
- Add-ins: Dust with cinnamon sugar, brush with a little maple syrup for shine, or dip half the slice in melted dark chocolate once dry.
- Citrus swaps: Try blood oranges for ruby centers, grapefruit for jumbo wheels, or Meyer lemons for a floral twist.
- Savory path: Sprinkle a pinch of flaky salt and chili powder for a cocktail snack with heat.
How to Serve Dried Orange Slices
Set them on cakes, cupcakes, pavlovas, and quick breads for instant wow. Drop a slice into tea, mulled wine, or holiday cocktails as an edible garnish. Tuck a few onto a cheese board with almonds and dark chocolate. Thread twine through small cuts and make an orange garland or gift tags for jars.
Storage
Let slices cool until fully dry to the touch, then pack them in airtight jars. Store the jars in a cool, dark cupboard for up to 1 month for best flavor, often longer if you dried them crisp. Slip a food-safe desiccant packet into the jar if your kitchen runs humid. If slices soften over time, pop them back into a 200 F oven for 15 to 20 minutes to refresh.
How to Make Gorgeous Dried Orange Slices
Ingredients
Instructions
- Preheat your oven to 200°F (95°C) and line a baking sheet with parchment paper.
- Wash and dry the oranges thoroughly.
- Using a sharp knife, slice the oranges into thin, even rounds, about 1/8 inch thick.
- Arrange the orange slices in a single layer on the prepared baking sheet, ensuring they don’t overlap.
- Blot the slices with a paper towel to remove excess moisture.
- Bake for 2 to 2.5 hours, flipping the slices every 30 minutes, until the oranges are dried but still slightly pliable.
- Allow the dried orange slices to cool completely on a wire rack before using or storing.