Step 1

Cut the oranges and lemon into relatively thin slices, 3-4 mm thick.

Step 2

Place in a bowl, sprinkle each layer with sugar. (Sprinkle orange slices and lemon slices with powdered sugar before cooking and immediately send to the dehydrator.)

Step 3

Leave to soak for 30 minutes.

Step 4

Place on dehydrator trays in one layer.

Step 5

Set the temperature to 145 °F (ca. 63 °C), set the time to 5 hours, then check and add up to 5 hours more (depending on your dryer). Leave to cool completely.

Step 6

Bake at 176 °F (80 °C) in convection mode for 3-4 hours, depending on the size. Turn fruit every 30 minutes. Once cooled completely, the chips will become even crisper.