1. Using a sharp knife, slice each orange into 1/4 inch thick slices. Don’t worry about measuring them with a ruler or anything, just do your best to keep them thin and as even as possible.
2. Using a paper towel or kitchen towel (that won’t show stains), blot each side to remove excess moisture and speed the drying process OR skip the blotting step so that the natural sugars can concentrate and add a bit of shine.
3. Line your dehydrator tray with some parchment paper and lay the slices on the tray, making sure there’s a little room between each one.
4. Place the trays in the dehydrator. Some dehydrators allow you to manually select the temperature setting while others dry at one consistent temperature. Mine allows me to set mine, so I select 115F.
It usually takes about 8-12 hours for the orange slices to fully dry . . . usually closer to twelve for mine.
5. Flip them once or twice throughout the process to keep the edges from curling up. I usually flip around the 4 hour mark and then again around 8.
6. Once the oranges hit the 8 hour mark, start checking them and removing any slices that are fully dry.
7. Once your orange slices are completely dry, you can store them in a pretty jar and put them on display, make them into Christmas decorations, garlands, etc. If you want to use them as drink garnishes, store them in an airtight container in a cool dry area until you’re ready to use them.