These translucent orange slices are drop-dead beautiful. In fact, I’ve seen similar slices strung together in garlands forming a pretty decoration for a shop window. A perfect cross section can serve as an exquisite embellishment for cakes, cheese plates, or ice cream, but don’t let the decorative appeal keep you from eating it. The chips deliver intense citrus flavor with a surprising, crackly texture. They are also a perfect addition to mulled wine and cider. You can use the thin-slice method for tangerines, grapefruit, and blood oranges, as well, but since we’re leaving the skins on, I find that navel oranges offer the best combination of sweetness and bitter tones. These orange slices will be at their crispest in the first two weeks.
- Yield: 4 cups (170 g)
- 4 navel oranges
- 2 tsp olive oil
- 1⁄8 tsp sea salt
- Line dehydrator trays with nonstick mesh sheets that have been lightly coated with cooking oil.
- Slice the oranges crosswise very thinly (1⁄8 in [3 mm] or less) and place in a medium bowl. It is helpful to use a serrated knife for cutting these thin slices. Gently toss the orange slices with the olive oil and salt.
- Lay out the orange slices in a single layer on the prepared trays. Dry at 135°F [57°C] for 12 to 18 hours, until very dry and crisp. Let cool completely.
- Store in airtight containers, preferably with a silica gel packet to extend freshness, in a dark place at room temperature for up to 2 months.