Step 1

Preheat your oven to 70ºC (160ºF), or as low as your oven will go.

Step 2

Thinly slice the oranges into 6mm / ¼ inch rounds. If you have a mandolin, it will make this task much easier. If not, use a sharp knife and cut as evenly as you can.

Step 3

Line a baking tray with baking/parchment paper.

Step 4

Place the citrus wheels in a single layer on top of the cookie tray, about 1 centimetre/half inch apart. Blot with paper towel to remove the excess moisture. Turn and blot the other side.

Step 5

Bake for 2 hours then flip the orange wheels. Return to the oven and bake for another 2 hours, then check. If any moisture remains, leave them in a little longer.

Step 6

Only remove from the oven when all moisture is removed, and they are completely dry.

Step 7

Store your dried orange slices in a zip lock bag inside an airtight container until you’re ready to use them.