Hello! Making dried orange slices is a wonderful tradition, and they make fantastic snacks.
The best oven temperature for drying oranges is very low, ideally between 175°F and 200°F (80°C to 95°C). If your oven has a setting that goes even lower, such as 150°F, that is even better. The goal is to slowly dehydrate the fruit without cooking or caramelizing the sugars too quickly, which can cause them to turn brown and bitter.
Here is a simple, step-by-step guide to get them just right:
1. Slicing: Cut your oranges into even slices, about 1/8 to 1/4 inch thick. Keeping the thickness consistent ensures they all dry at the exact same pace.
2. Prep: Gently press the slices between paper towels or a clean kitchen cloth to absorb excess surface moisture before placing them in the oven.
3. Arrangement: Place a wire cooling rack on top of a baking sheet and arrange the slices in a single layer. Raising them on a rack allows heat and air to circulate underneath. If you do not have a wire rack, line a baking sheet with parchment paper.
4. Baking: Place them in the oven for about 3 to 5 hours. If you are using a parchment-lined sheet, be sure to flip the slices every hour so both sides dry evenly.
5. Checking doneness: They are finished when the flesh is completely dry to the touch, translucent, and no longer sticky or tacky. Remove them from the oven and allow them to cool completely on the counter, as they will crisp up a bit more at room temperature.
I hope this helps you recreate the snacks just like your grandmother made them!
