Here is a simple, clear guide for drying orange slices at home.

introduction

Dried orange slices are pretty and useful. You can use them for snacks, gifts, or to decorate drinks and baked goods. They cost little and last long when stored right. Try them with savory or sweet dishes like crispy oven baked sweet potato fries for a bright touch.

why make this recipe

They look nice and add color to plates or gifts.
They hold for months when kept dry.
They bring a sweet, tangy flavor without fresh mess.
You can make many at once and use them many ways.

how to make Dried Orange Slices

Follow simple steps and the oven directions below. Slice evenly and be patient — low and slow works best.

Ingredients :
6-8 each medium navel oranges

Directions :
Preheat the oven to 225°F., Thinly slices navel oranges, to between ⅛ – ¼ inch thick, trying to slice them as uniformly as possible., Lay, in a single layer, on parchment-lined baking sheets. Place the orange slices in the oven, and bake for 2 hours, rotating halfway through., Remove the oranges from the oven, and flip over. Return the orange slices to the oven, and bake for another 1 ½ – 2 hours, or until they are dried, and the rinds are slightly crisp, but the center is still slightly moist. The centers will fully dry as they cool., Store in an air tight container for up to 6 months.

how to serve Dried Orange Slices

Use as a drink garnish for tea, cocktails, or water.
Put on cakes, cupcakes, or bread for a fresh look.
Add to gift jars or potpourri packs.
Place on a cheese board with meats and nuts. They can pair nicely with creamy dishes like creamy sun-dried tomato and chicken fettuccine as a bright accent.

how to store Dried Orange Slices

Cool the slices fully before storing.
Put in an airtight container or jar.
Keep in a cool, dry place away from sun.
They will keep up to 6 months. If they get soft, dry them again in the oven for a short time.

tips to make Dried Orange Slices

Slice with a sharp knife or use a mandoline for even thickness.
Aim for 1/8 to 1/4 inch thick slices so they dry evenly.
Rotate trays halfway through baking for even drying.
Let them finish drying while cooling on a wire rack.
For a stronger peel flavor, leave some white pith on the slices.
You can decorate with a light sprinkle of cinnamon after drying. For other garnish ideas, see this savory pasta tip from a different recipe: cracked garlic steak tortellini in creamhouse sauce.

variation (if any)

Add a light sugar or spice dusting (cinnamon, clove) after drying.
Try lemons, limes, or blood oranges the same way.
For candied slices, simmer in simple syrup before baking and then dry longer.

FAQs

Q: Can I use a dehydrator instead of an oven?
A: Yes. A dehydrator works well and may keep color. Follow your dehydrator guide for citrus.

Q: Can I eat the rind?
A: Yes. The rind is edible when dried and adds a bright, bitter-sweet taste.

Q: How do I keep them bright and not brown?
A: Use low heat, dry slowly, and slice evenly. Some people blanch slices briefly or brush with lemon juice to keep color.

Q: What if slices stick to the paper?
A: Use fresh parchment or a silicone mat and let slices cool before moving them.

Q: Can I make them ahead for holiday decorations?
A: Yes. They store well and make great decorations for weeks to months.

Conclusion

For more drying tips and step-by-step photos, see How to Dry Orange Slices in the Oven ~ Barley & Sage. If you want dehydrator and oven options, check Dehydrated Oranges (dehydrator and oven directions) | Hilda’s …. For advice on keeping color and vibrancy, read The best Way To Dry Oranges So They Stay Vibrant – StoneGable.