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dehydrated orange slices
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4.75 from 4 votes

Dehydrated Oranges (dehydrator and oven directions)

Learn how to dehydrate oranges in a dehydrator or oven to use in stews, sauces, drinks, and embellishments.
Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Snack
Cuisine: American
Servings: 45 slices
Calories: 42kcal


  • dehydrator
  • Mandoline


  • 3 navel oranges (firm and seedless, if possible)


  • Slice oranges with a Mandoline so that they are anywhere from ⅛" to ¼" in thickness. Keep in mind the thinner they are the less time they'll need to dehydrate.
  • Arrange orange slices on dehydrator trays, leaving room for air circulation.
  • Set the dehydrator to 135 degrees F (fruit/vegetable setting). Start checking the orange slices after 2 to 3 hours.
  • Depending on the thickness of the slices, it can take anywhere from 3 to 7 hours for the slices to completely dry. Sometimes it's helpful to flip the orange slices over to the other side halfway through the process.

How to Dehydrate Orange Slices Using the Oven

  • Slice the oranges into thin slices (⅛" to ¼") in thickness.
  • Arrange in a single layer on a cookie sheet lined with parchment paper.
  • If you want to make the orange slices even sweeter, you can sprinkle the slices with some brown sugar and your favorite spices. If you know me at all, you know that I used cardamom.
  • Bake in the oven at 200-degrees F. for 3 to 4 hours, depending on the thickness.


  • If possible, use firm oranges. They are easier to slice, especially when using a Mandoline, and will require less drying time if they're not overly juicy.
  • I prefer using smaller oranges. One of the main reasons for this is that once the oranges are dehydrated, they can fit inside the mason jars easier. Even mason jars with the regular-sized mouth.
  • Blood oranges are by far the most beautiful when dehydrated. If you can get your hands on some, I highly recommend it!
  • Although it's often suggested that you should dehydrate oranges at a lower temperature for a longer length of time, I prefer using the fruit setting which is 135 degrees F. Instead of taking 12 hours or longer, the dehydrating time can be cut down to 3 to 6 hours depending on how thick the orange slices are.
  • I use the whole orange including the orange peel from the top and bottom of the orange. I grind those pieces into a powder to use in the place of orange zest in baked goods.


Serving: 2slices | Calories: 42kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Fiber: 3g | Sugar: 4g