Step 1

Carefully use a sharp knife or a mandoline slicer to cut the navel oranges in 1/4 inch thick slices.

Step 2

Arrange the orange slices on the trays of your food dehydrator. You can butt the orange slices up against each other to get as many orange slices as possible on each tray. Fill all of the trays and stack them on the dehydrate base.

Step 3

Place the lid on the dehydrator and turn it on. My model runs at one temperature. If the model you are using is different and you have the option to set the temperature follow the manufacturers instructions.

Step 4

Allow the dehydrator to run for approximately 12 to 18 hours or until the orange slices are completely dry and brittle.

Step 5

Every 4 hours switch the trays by moving the trays at the top of the stack to the bottom which is closer to the hot air. Check the orange slices and flip them over if you see some of the thinner slices getting dryer than the thicker slices.

Step 6

Once all of the orange slices are dry and brittle turn off the dehydrator and allow to cool before storing in air tight containers.