How to Make Dried Orange Slices 3 Easy Ways

Dried orange slices are easy to make at home. You can dry them in the oven, in a dehydrator, or in an air fryer. I have used all three methods for years, and this post gives you the exact temperature and time for each one.

It also covers the part most tutorials skip: how to keep the slices bright orange instead of brown.

Dehydrated orange slices are pretty enough to hang on a Christmas tree and tasty enough to drop into a glass of iced tea. And wait until you see what I made with them!

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Best Oranges for Dehydrating

Navel and Cara Cara oranges are my favorites for drying. They are large, round, and thick-skinned, so the slices hold their shape. Navels dry to a light golden orange. Cara Caras dry to a deep pink-orange and are the most vibrant of the three.

Blood oranges are stunning when dried. The flesh turns a jewel-toned red. They are already dark, though, so they can go from ruby to brown quickly. Watch them closely.

Any citrus works with these same steps. I have dried lemons, limes, and pink grapefruit the same way.

Whatever you choose, pick firm fruit with thick skin. Soft or thin-skinned oranges release more juice and take longer to dry.

Supplies for Dried Orange Slices

• Oranges (Navel, Cara Cara, Valencia or Blood Orange)
• Mandoline slicer or a sharp serrated knife
• Paper Towels
• Food dehydrator, oven, or air fryer
• Rimmed Baking Sheet (oven method)
• Parchment Paper
• Airtight jar or container for storage
• Lemon juice
• Salt
• Water

How to Prep Oranges for Drying

The first four steps are the same no matter which method you use.

1. Slice the oranges evenly

Cut the oranges into rounds between 1/8 and 1/4 inch thick. Even thickness matters more than exact thickness. If one slice is thicker than the rest, it will still be wet when the others are done.

A mandoline gives you even slices every time. A sharp serrated knife works too. Just take your time.

Thinner slices dry faster and let more light through. Thicker slices hold up better on a garland. I cut mine closer to 1/4 inch for decor and closer to 1/8 inch for tea and cocktails.

2. Soak the slices in lemon water

Fill a bowl with 4 cups of water, 4 tablespoons of lemon juice, and 1/4 cup of salt. Add the slices and let them soak for 20 minutes.

The lemon juice slows browning before the slices ever see heat. The salt pulls out some of the moisture so they dry faster. This is the first of two steps that keep the color bright. The second is the sugar.

Drain the slices and move on to blotting.

3. Blot the Slices

Lay the drained slices on a double layer of paper towels. Cover with another paper towel and press gently. Swap in fresh towels and repeat two or three times. You want the slices as dry as you can get them before the sugar goes on.

Blotting cuts the drying time and keeps the slices from sticking to the tray. It is the step most people skip, and it is the one that makes the biggest difference.

4. Dust with confectioners sugar

Lay the blotted slices on a paper towel. Use a small sifter or strainer to dust one side with a light, even coat of confectioners sugar.

Flip the slices onto the tray you will dry them on, whether that is your baking sheet or the dehydrator tray. Dust the other side.

The sugar melts into a thin glaze as the slices dry. It helps them hold their color longer and gives the finished slices a soft shine, like stained glass.

You do not need much. About 1/2 cup covers a full tray. If some sugar is still visible on the peel when they are done, wipe it off with a damp paper towel.

Skip this step if you want unsweetened slices for tea or snacking.

Dried Orange Slices in the Oven

The oven is the method everyone has. It is also the method most likely to turn your slices brown, so keep the heat low and check often.

1. Heat the oven to 175 degrees F. Every oven runs differently. Anywhere from 175 to 225 degrees F will work, but lower is safer.
2. Lay parchment paper directly on the oven rack. Drying on the rack instead of a sheet pan lets air reach both sides of the slices.
3. Lay the sugared slices in a single layer on the parchment. Do not let them overlap.
4. Bake for 4 to 6 hours. Flip the slices every hour so both sides dry evenly.
5. Pull any slice that is done early. Thinner slices finish first, and leaving them in is how they brown.
6. Cool on a cooling rack overnight.

If you have a convection setting, use it. Moving air dries the slices faster at the same temperature.

Dried Orange Slices in the Dehydrator

A dehydrator gives you the most even color with the least attention. You can start a batch before bed and wake up to finished slices.

• Set the dehydrator to 135 degrees F. If yours has presets instead of a dial, use the fruit setting.
• Arrange the sugared slices on the trays in a single layer.
• Dry for 6-12 hours. Thin slices finish closer to 6. Thick slices and juicy varieties can take 12.
• Flip once at the halfway point if you are awake. If not, they will still dry fine.

I also cut a few stars from the leftover orange peel and dry them on the same trays. They make the sweetest little ornaments.

Dried Orange Slices in an Air Fryer

The air fryer is the fastest method by far, and it is the one I reach for most now. The fan circulates hot air, so the slices dry in a fraction of the oven time.

• Set the air fryer to its lowest temperature, usually 135 to 140 degrees F. Newer models have a dehydrate setting. Use it.
• Lay the sugared slices in a single layer in the basket or on the tray. Do not overlap them. Air needs to move around each slice.
• Run for 2 to 3 hours. Check at the 90 minute mark and flip.
• Work in small batches. An air fryer basket holds one orange, maybe two. That is the trade-off for the speed.

If your air fryer only goes down to 170 or 180 degrees F, it will still work. Cut the time to about 90 minutes and check every 20 minutes after the first hour.

Which Method Is Best?

All three work. Here is how I decide.

METHOD	TEMP	TIME	BEST FOR
Oven	175 F	4 to 6 hours	No special equipment. Watch closely for browning.
Dehydrator	135 F	6-12 hours	Big batches, most even color, hands off.
Air Fryer	135 to 140 F	2 to 3 hours	Fastest. Small batches. Bright color.

For eating, I use the dehydrator or the air fryer. The lower heat keeps more of the fresh orange flavor and a truer color. For decor, any method is fine. The oven runs hotter, so oven slices take on a warm, slightly caramelized tone. Some people prefer that look on a wreath.

How to Keep Dried Orange Slices From Turning Brown

Brown slices are the most common complaint I hear. These seven things fix it.

• Slice evenly. Thin spots burn before thick spots dry.
• Soak in lemon water. Twenty minutes in the lemon and salt bath slows browning before the slices ever hit the heat.
• Blot well. Surface juice caramelizes and darkens.
• Keep the heat low. In the oven, 175 degrees F or lower. Higher is faster and browner.
• Pull them early. Take slices out when they are almost dry and let them finish on a rack on the counter for a day or two. This is the single best trick for color.
• Use a dehydrator or air fryer. Lower temperature plus moving air equals brighter slices.

And one more. The confectioners sugar dusting in the prep steps is the trick that keeps them bright the longest. It seals the cut surface so the flesh does not oxidize as fast, and it is why my slices still look good in year two.

How to Tell When Orange Slices Are Done

Let a slice cool for a minute, then bend it. A finished slice is stiff and leathery with no give in the center. The flesh should feel dry to the touch, not tacky.

If it folds softly or feels sticky, it needs more time. Put it back in 30 minute increments.

For slices you will hang or float in a drink, dry them until fully brittle. Those last the longest. For snacking, stop a little earlier so they are chewy.

Let every batch cool completely before storing. Warm slices in a sealed jar will sweat, and that moisture is what causes mold.

How to Store Dried Orange Slices

Store fully dried slices in an airtight container in a cool, dark place. A glass jar with a tight lid, a sealed food container, or a zip-top bag all work. I keep mine in the back of the pantry.

For decor, they last for years. The color softens after the first year or two, but they are still usable.

For eating, use them within a year for the best flavor.

If you see fuzz or smell anything off, throw the batch out. Mold means the slices were not fully dry when you stored them.

Keep decor slices indoors. Humidity and morning dew will soften them and draw insects.

Ways to Use Dehydrated Orange Slices

This is where they earn their keep. Dried orange slices work in the kitchen all year and in your decor all winter.

In the kitchen

• Cocktail garnish. Float a slice on an old fashioned, a gin and tonic, or a pomegranate cosmopolitan. They do not water down the drink the way fresh fruit does.
• Iced tea and hot tea. Drop a slice in the glass or the pot. It adds a soft citrus flavor as it steeps.
• Charcuterie boards. Tuck a few into a cheese board for color and a sweet bite.
• Baking. Press a slice onto a mini butter cake, a loaf of bread, or a batch of cookies before baking.
• Snacking. Chewy dehydrated slices are a good grab-and-go snack. Dip half in dark chocolate for a treat.
• Simmer pot. Add a few slices to a pot of water with cinnamon sticks and cloves for a house that smells like the holidays.

For decorating

• Christmas ornaments. Thread ribbon or twine through a hole near the peel and hang them on the tree. I have 13 dried orange ornament ideas to get you started.
• Garland. String slices with cinnamon sticks, bay leaves, and wooden beads.
• Wreaths. Wire them into fresh or faux greenery.
• Centerpieces. Scatter them through greenery with pinecones and candles for a blue and orange Thanksgiving table or a Christmas mantel.
• Gift wrap. Tie a slice onto a package with twine or a wax sachet.
• Windows. Hang them in front of a window or string lights. They glow like stained glass when the light comes through.
• Place card holders. Attach a slice to each place card for a holiday dinner.”

FAQ About Dried Orange Slices

What are your favorite uses for dehydrated citrus? Tell me in the comments. I would love to hear how you use them.

If you dry a batch this week, start with the ornament ideas next. And if it is the middle of summer, make a pitcher of iced tea and drop a slice in every glass. That is my favorite way to use them from June through August.

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