How to Make Gorgeous Dried Orange Slices

Why You’ll Love This Recipe

I like this method because it’s incredibly simple and almost foolproof. I don’t need any special equipment, and the slow, low-temperature drying keeps the oranges vibrant instead of overly browned. I also appreciate how versatile the finished slices are, whether I’m making a garland, decorating a table, or adding detail to gifts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh oranges (navel oranges work well)

• Parchment paper (if not using a rack)

Directions

I start by preheating my oven to 200°F. While the oven warms up, I slice the oranges into thin rounds, about 1/8-inch thick. I try to keep the slices as even as possible so they dry at the same rate.

Next, I arrange the orange slices in a single layer on an oven-safe cooling rack or a cookie sheet lined with parchment paper. I make sure none of the slices overlap so air can circulate properly.

I place the tray in the oven and let the oranges dry slowly for 5 to 6 hours. About halfway through, I flip the slices to help them dry evenly. I keep an eye on the color, but I avoid raising the temperature because the low heat helps preserve that gorgeous orange tone.

Once the slices feel mostly dry with just a slight tackiness in the center, I remove them from the oven and let them cool completely.

Servings and timing

I usually use about 2 oranges, which gives me roughly 20 to 25 dried slices. This amount works well for a small garland or several decorative projects.

Prep time is about 10 minutes, and drying time takes 5 to 6 hours. Cooling takes another 20 to 30 minutes.

Variations

I sometimes experiment with different citrus like blood oranges, lemons, or limes for a more varied look. I’ve also tried sprinkling a little cinnamon on the slices before drying when I want a subtle seasonal scent. Cutting the slices slightly thicker gives a more rustic feel, while thinner slices look more delicate.

storage/reheating

I store my dried orange slices in an airtight container at room temperature. As long as they are fully dry, they keep well for several months. I avoid humid areas, since moisture can cause them to soften or mold. There’s no reheating needed, as these are meant purely for decoration.

FAQs

Can I use a higher oven temperature to speed things up?

I’ve tried higher temperatures, but I find they cause browning and dull the color, so I prefer low and slow for the best results.

Do the slices need to be completely dry?

I like them very dry with just a tiny bit of tackiness in the center, especially if I’m using them for décor rather than eating.

Can I make these without a cooling rack?

I often use a parchment-lined baking sheet instead, and it works just fine with occasional flipping.

How do I know when the slices are done?

I check that they feel firm and mostly dry to the touch, with no visible moisture pooling on the surface.

Are dried orange slices edible?

They are technically edible, but I mostly make them for decoration, so I don’t plan on eating them.

Conclusion

I always enjoy making dried orange slices because the process is simple and the results feel elegant and festive. This method keeps the color bright and the texture just right, making them perfect for holiday decorating. Every time I use them, they add that extra touch that makes my seasonal décor feel complete.