Step 4: Pick out any seeds and blot the slices dry with kitchen paper. You can also use a mandolin or a food processor if you prefer. The thicker the slices are, the longer they’ll take to dehydrate. The thinner the better, but I aim for 2-4mm thick (about 1/8 of an inch). Step 3: With a small, sharp serrated knife, slice the oranges into thin slices. Your oven will be on at a very low heat for quite a few hours, which is great for warming up the house! I like to choose a wet or cold day when I’m staying at home anyway. The process is SO easy you’ll hardly believe it. And a tiny sprinkling of sea salt for sprinkling over the chocolate. There are 2 more very OPTIONAL ingredients – dark chocolate for dipping the orange slices in if you so desire. If not, wash them well before slicing and drying. If you can find organic or spray-free oranges then that’s perfect. Try to buy them when they’re in season so that they’re at their best. What type of oranges should you use? Any, although for obvious reasons if you can get a seedless or low seed variety like navel oranges or blood oranges – great! The flavour is intensified a lot when they are dried, so the sweeter the better. You don’t need to have an orange tree yourself though, of course! They happen to be medium sized navel oranges. I use 4 oranges from our tree in the back garden. I should say ingredient – singular – because all you need to dry orange slices is ONE thing – oranges, of course! Eat them straight, pop into a drink, use as decoration, and much more! (See below for loads more simple ideas!) You could say they’re the easiest homemade gift ever.That’s one good reason to have a go at drying your own orange slices right there! But that’s not the only reason:
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