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Export 1 ingredients for grocery delivery
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.
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