I wrote the ultimate guide to drying citrus in the oven, with tips for making crisp dehydrated orange slices that complement homemade gifts and a host of recipes.

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I never thought drying fruit would be this satisfying, but here we are. In this guide I show how to dry citrus in the oven, turning assorted citrus fruits into crisp, translucent slices that make drinks and gifts look wildly better.

I sometimes dust them with a little granulated sugar for candied sparkle, but plain is striking too. You get candied edges, tiny seeds that catch the light, and a scent that makes the house feel interesting.

Along the way I drop a few Bitki Kurutma tricks I picked up, and use Portakal like a showpiece. You’ll want to try this now, trust me its addictive.

Ingredients

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Oranges: Juicy, high in vitamin C and fiber, sweet when dried with a bright tang.
Lemons: Sharp sour punch, low calorie, adds aromatic bitterness and bright aroma.
Limes: Zesty lime brings acid, fragrance, often more tart than its orange cousin.
Granulated sugar: Makes candied slices, adds carbs and sweetness, not very nutrient dense.
Water: Used to make syrup or rinse, contributes no calories, pure neutral base.
Coarse sea salt: Tiny pinch enhances flavor, balances sweetness, adds trace minerals.

Ingredient Quantities

Assorted citrus fruits: 6 to 8 medium total (eg 3 oranges, 2 lemons, 2 limes)

Granulated sugar (optional for candied or sugared slices) 1/2 cup (100 g)

Water (optional, to make simple syrup) 1/2 cup (120 ml)

Coarse sea salt (optional) pinch to 1/4 teaspoon

How to Make this

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1. Preheat oven to 175 to 200°F (80 to 95°C). Line one or two baking sheets with parchment paper or set a wire rack on the sheet so air can circulate.

2. Use 6 to 8 medium citrus fruits. Wash them well, pat dry, then slice evenly about 1/8 to 1/4 inch thick. Remove visible seeds with the tip of a knife. Try to keep slices uniform so they dry at the same rate.

3. If you want plain dried slices, arrange them in a single layer on the prepared sheet or rack, not touching. Sprinkle a tiny pinch to 1/4 teaspoon of coarse sea salt on savory batches only, skip the salt for sweet uses.

4. To candy or sugar them: make a simple syrup by heating 1/2 cup (100 g) granulated sugar with 1/2 cup (120 ml) water until sugar dissolves, then cool slightly. Brush both sides of each slice with the syrup or briefly dip slices, then place on the rack. For extra sparkle, sprinkle a little granulated sugar on top before baking.

5. Put the trays in the oven. Prop the oven door open a crack with a wooden spoon or use the oven light on so moisture can escape and temperature stays low. Keep the oven fan off if you can.

6. Bake for about 2 to 4 hours depending on thickness and fruit type. Flip slices every 30 to 45 minutes so they dry evenly. Limes and lemons usually take less time than thick oranges. Watch so the edges do not brown or burn.

7. You’re looking for slices that are dry to the touch and slightly translucent when done. They may feel a bit leathery at first but they’ll crisp more as they cool. If any slices are still tacky after cooling, return to the oven for 15 to 30 more minutes.

8. For candied slices, they might stay tacky longer. Let them cool fully on a wire rack; some people finish candied slices with a quick 10 to 15 minute blast at 200°F if they need more drying, but watch closely so they don’t burn.

9. Once completely cool, store dried citrus in an airtight jar or container with layers separated by parchment. Keep in a cool dry place up to a few months. Use as garnishes, in teas, potpourri, cocktails, or crushed into baking.

10. Quick hacks: slice with a mandoline for perfect thickness, remove seeds before drying so they don’t brown, rotate trays halfway through for even airflow, and if slices curl a little that’s fine, they still look great.

Equipment Needed

1. Oven (settable to 175 to 200°F / 80 to 95°C)
2. Baking sheets (one or two)
3. Parchment paper or wire rack(s) that fit your sheet pans
4. Sharp chef knife or mandoline for even slices
5. Cutting board
6. Small saucepan and wooden spoon for simple syrup
7. Pastry brush or tongs for brushing/dipping slices
8. Cooling rack and airtight jar or container for storage

FAQ

Do I have to peel the fruit before drying? No. You normally leave the peel on. The peel gives color, flavor and structure. You can trim excess pith if you want less bitterness.

How thin should I slice the citrus? Aim for 1/8 to 1/4 inch. Thinner slices dry faster and get crisp, thicker slices stay a bit chewy. Consistent thickness matters more than exact measurement.

Can I dry citrus in the microwave? You could, but it’s easy to burn them and results are uneven. Stick to a dehydrator or oven for best results.

How long do dried citrus slices last? When fully dry and stored airtight they’ll keep a few months at room temp. For longer storage keep them in the fridge or freezer.

Why are my slices still tacky after drying? They may need more time, especially if sugared or candied. Try drying a bit longer, or let them sit out on the rack for a few hours to lose steam.

Can I use other fruits the same way? Yes. Apples, pears and kiwi also dehydrate well but times and temps vary.

How To Make Dried/dehydrated Citrus Recipe Substitutions and Variations

How to make dried / dehydrated citrus

Why bother? They’re bright, pretty, last forever, and make drinks, cakes, garlands or snacks way more fun. Quick guide below with easy tips and a few shortcuts i actually use when i’m lazy.

Ingredients
– Assorted citrus fruits: 6 to 8 medium total (eg 3 oranges, 2 lemons, 2 limes)
– Granulated sugar (optional for candied or sugared slices) 1/2 cup (100 g)
– Water (optional, to make simple syrup) 1/2 cup (120 ml)
– Coarse sea salt (optional) pinch to 1/4 teaspoon

Steps
1. Wash and dry the fruit. If you want, scrub them with a veggie brush to remove wax.
2. Slice thin and even, about 1/8 inch (3 mm). A mandoline helps a lot, otherwise use a sharp knife. Even thickness = even drying.
3. Optional: to reduce bitter pith taste, blanch slices 20–30 seconds in boiling water then plunge into ice water, pat dry.
4. For sugared/candied slices: make simple syrup by simmering sugar + water until sugar dissolves. Brush or dip slices in syrup, shake off excess. Or sprinkle raw/turbinado sugar on top instead.
5. Arrange single layer on dehydrator trays, oven racks lined with parchment, or silicone mat. Don’t overlap.
6. Dehydrate:
– Dehydrator: 135°F (57°C) for 6–12 hours, check after 6 hrs, rotate trays.
– Oven: set to lowest temp, about 170–200°F (75–95°C) works but if your oven only goes higher, prop the door slightly open with a wooden spoon to let moisture out. Expect 2–4 hours depending on thickness and temp. Flip slices once or twice.
7. Done when they’re no longer tacky and feel leathery to crisp. Thinner slices may become brittle when fully dry.
8. Cool completely then store in an airtight jar. If any condensation appears, re-dry briefly. Properly dried citrus keeps weeks to months in a cool dark place.

Tips and hacks
– Use a mandoline for speed and uniform slices.
– Put parchment on trays so slices don’t stick.
– Rotate trays every few hours for even drying.
– If you want brighter color, dry at lower temps longer.
– For cocktail garnishes, dry until slightly chewy so they bend, but for potpourri dry until crisp.

Substitutions

Assorted citrus fruits: swap with other citrus like blood oranges, tangerines, grapefruit or kumquats for different flavors and sizes — kumquats dry whole or halved and are super pretty.
Granulated sugar: replace with turbinado/demerara for a crunchier, caramel note, or use honey/maple syrup (warm into a syrup first) if you want a stickier candied finish; note liquid sweeteners may lengthen drying time.
Water (for simple syrup): use fresh juice (orange or lemon) or a clear citrus liqueur like triple sec/Grand Marnier for extra flavor when making candied slices, but expect slightly different drying behavior.
Coarse sea salt: use kosher salt or flaky finishing salt (Maldon) sparingly, or smoked salt for a savory twist; you can also omit salt entirely for sweet uses.

Pro Tips

– Use a mandoline for even slices, trust me it makes a huge difference. Thinner slices dry faster, thicker ones take forever so keep ’em consistent and remove seeds first so they dont brown or pop out while baking.

– Let moisture escape and keep the temp low, dont rely on the oven dial alone. Prop the door a crack or use the oven light, and if you have an oven thermometer use it because ovens lie. Rotate trays halfway through cause hot spots will dry some slices before others.

– If you’re candying, brush slices with a cooled simple syrup and sugar, then let them cool completely on a rack. If they stay tacky after cooling give them a short 10 to 15 minute blast at 200 F but watch closely or theyll brown fast.

– Store completely cool in an airtight jar with parchment between layers, keep in a cool dry place. If they soften later you can re-crisp them for a few minutes in a low oven or dehydrator, they come back to life pretty quick.

How To Make Dried/dehydrated Citrus Recipe

Recipe by Bob Jones

0.0 from 0 votes

I wrote the ultimate guide to drying citrus in the oven, with tips for making crisp dehydrated orange slices that complement homemade gifts and a host of recipes.

Servings

servings

Calories

kcal

Equipment: 1. Oven (settable to 175 to 200°F / 80 to 95°C)
2. Baking sheets (one or two)
3. Parchment paper or wire rack(s) that fit your sheet pans
4. Sharp chef knife or mandoline for even slices
5. Cutting board
6. Small saucepan and wooden spoon for simple syrup
7. Pastry brush or tongs for brushing/dipping slices
8. Cooling rack and airtight jar or container for storage

Ingredients

Assorted citrus fruits: 6 to 8 medium total (eg 3 oranges, 2 lemons, 2 limes)
Granulated sugar (optional for candied or sugared slices) 1/2 cup (100 g)
Water (optional, to make simple syrup) 1/2 cup (120 ml)
Coarse sea salt (optional) pinch to 1/4 teaspoon

Directions

Preheat oven to 175 to 200°F (80 to 95°C). Line one or two baking sheets with parchment paper or set a wire rack on the sheet so air can circulate.
Use 6 to 8 medium citrus fruits. Wash them well, pat dry, then slice evenly about 1/8 to 1/4 inch thick. Remove visible seeds with the tip of a knife. Try to keep slices uniform so they dry at the same rate.
If you want plain dried slices, arrange them in a single layer on the prepared sheet or rack, not touching. Sprinkle a tiny pinch to 1/4 teaspoon of coarse sea salt on savory batches only, skip the salt for sweet uses.
To candy or sugar them: make a simple syrup by heating 1/2 cup (100 g) granulated sugar with 1/2 cup (120 ml) water until sugar dissolves, then cool slightly. Brush both sides of each slice with the syrup or briefly dip slices, then place on the rack. For extra sparkle, sprinkle a little granulated sugar on top before baking.
Put the trays in the oven. Prop the oven door open a crack with a wooden spoon or use the oven light on so moisture can escape and temperature stays low. Keep the oven fan off if you can.
Bake for about 2 to 4 hours depending on thickness and fruit type. Flip slices every 30 to 45 minutes so they dry evenly. Limes and lemons usually take less time than thick oranges. Watch so the edges do not brown or burn.
You're looking for slices that are dry to the touch and slightly translucent when done. They may feel a bit leathery at first but they'll crisp more as they cool. If any slices are still tacky after cooling, return to the oven for 15 to 30 more minutes.
For candied slices, they might stay tacky longer. Let them cool fully on a wire rack; some people finish candied slices with a quick 10 to 15 minute blast at 200°F if they need more drying, but watch closely so they don't burn.
Once completely cool, store dried citrus in an airtight jar or container with layers separated by parchment. Keep in a cool dry place up to a few months. Use as garnishes, in teas, potpourri, cocktails, or crushed into baking.
Quick hacks: slice with a mandoline for perfect thickness, remove seeds before drying so they don't brown, rotate trays halfway through for even airflow, and if slices curl a little that's fine, they still look great.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.