Step 1

Before you start, preheat the oven to the lowest possible temperature, preferably 170°F (75°C), and use the convection oven setting (also called fan oven).

Step 2

Line a large baking sheet with parchment paper. This will prevent the lemon slices from sticking together and make cleanup a breeze.

Step 3

With your sharp knife, slice the lemons into thin and even rounds. You can also use a mandolin slicer. Discard the ends. Aim for slices around 1/8 to 1/4 inch (0.3 to 0.6 cm) thick.

Step 4

Lay the lemon slices on the parchment paper in a single layer, ensuring they don't overlap. This allows for proper air circulation and even drying. Place in the oven for anywhere between 4 to 6 hours depending on the size of the slices.

Step 5

You'll need to keep an eye out and gently flip the lemons halfway through baking. They should have lost a lot of the moisture by now. Return to the oven.

Step 6

When done, the slices should be firm, slightly translucent, and dry to the touch. They shouldn't feel sticky or soft at all.

Step 7

Remove the slices from the oven and transfer them to a wire cooling rack. This will help them cool faster & dry them out a little bit more.