Dried citrus fruit

Method

1. Preheat the oven to its lowest possible temperature, preferably around 50–70°C. Use a convection/fan bake setting as the fan circulates air and removes moisture more evenly.
2. Wash, dry, and thinly slice the citrus fruit into 3–5mm thick slices, removing any seeds.
3. Arrange the slices in a single layer on a baking tray lined with baking paper or a wire rack.
4. Bake for 3 to 6 hours or longer, depending on your oven and slice thickness. Turn the slices over halfway through the drying time. The citrus is fully dehydrated when it is dry and firm to touch.
5. Allow the slices to cool overnight, then store in an airtight container. 
    

Tips

Use an air fryer.

Simply pat-dry your citrus slices, then air-fry at 80–90°C for 1-2 hours, flipping every 30 minutes, until they are completely dehydrated and crisp.