HOW TO MAKE HOMEMADE DEHYDRATED CITRUS SLICES

• 1  Grapefruit, cut into ¼ inch slices
• 2 Limes, cut into ¼ inch slices
• 2 Blood Oranges, cut into ¼-inch slices
• 2 Lemons, cut into ¼ inch slices (not pictured)

1. Preheat your oven to 170°F (77°C).

2. Line a sheet pan with parchment paper and set it aside.

3. Use a mandoline or a very sharp knife to slice the citrus fruits into slices that are no more than ¼" in width. Make sure that the slices are uniform in thickness for even dehydration. Thicker slices will require a longer drying time.

4. Place the citrus slices onto the parchment-lined tray, making sure that they are not touching each other.

5. Bake in the preheated oven for 3-6 hours, depending on the size and thickness of the citrus slices. Lemons and limes will dehydrate more quickly, followed by oranges, and grapefruit will take the longest.

6. After about 2 hours of baking, flip the citrus slices so that the side facing the parchment paper is now exposed. Rotate the tray to ensure even dehydration, placing the citrus that was closest to the glass in the back of the oven. Repeat this process every 2 hours or as needed.

7. Once the citrus slices have no more moisture and are brittle to the touch, remove them from the oven and let them cool completely on the tray.

8. Once cooled, store the dehydrated citrus slices in an airtight container in a cool, dry place. I prefer to store them in the refrigerator. Please ensure that whatever you chose, you stick to that storage method.

9. Use the dehydrated citrus slices as a flavorful cocktail garnish, a topping on baked goods, or blend them into a citrus powder for various culinary applications.