How to Dry Citrus Wheels
Drying citrus is a matter of low heat and time, turning thin slices into rigid, translucent discs that hold their structure for drinks or decoration. The goal is to dehydrate the fruit completely before it browns, preserving the vibrant color of the rind and flesh.
Uniformity is your best friend.
If your slices vary in thickness, some will burn while others remain soft. A sharp knife or a mandoline is essential for consistency.
- Mandoline or heavy chef's knife
- Baking sheet
- Parchment paper
- Wire cooling rack
What goes in.
- 3large oranges, lemons, or limes
Low and Slow
Keep your oven at its lowest possible setting. You are removing moisture, not cooking the fruit.
The method.
Prepare the fruit
Wash and scrub the exterior of the citrus thoroughly. Pat them dry.
Slice
Slice the fruit into uniform rounds, roughly 1/8 to 1/4 inch thick. Discard the end caps.
Arrange
Place a wire rack inside your baking sheet. Lay the slices in a single layer on the rack to allow air to circulate beneath them.
Bake
Set your oven to 200°F (95°C). Place the tray in the center and bake for 3 to 4 hours. Flip the slices halfway through.
Finish
Remove when the slices feel firm and dry to the touch. They will continue to harden as they cool on the rack.
Other turns to take.
Spiced Slices
Lightly dust the slices with ground cinnamon or ginger before placing them in the oven.
When it doesn't go to plan.
If your slices are still sticky after 4 hours, leave them in the turned-off oven overnight with the door cracked.
Store in an airtight glass jar in a cool, dark place to maintain their color.
Use a mandoline guard; citrus rinds are slippery and fingers are not.
The ones that keep coming up.
Why did my slices turn brown?
The oven temperature was likely too high. Keep it at the lowest setting, ideally no higher than 200°F.
Can I use these for baking?
These are primarily for garnishing. They are essentially fruit chips and will not rehydrate well inside a cake or muffin.
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