About the Recipe
Having dried citrus on hand is so, well, handy! It's very versatile and so easy to make. So instead of throwing away your citrus peels, next time throw them in the oven or dehydrator for a convenient addition to your spice drawer.
Ingredients
Orange Peels (can be done with lemon or lime as well)
Preparation
Preheat an oven to 200 degrees F.
Using a vegetable peeler, remove strips of the orange peel. You can use any kind of orange from navels to mandarines. Be careful not to bring too much pith with the peel as it is bitter - you want a thin layer of bright orange skin.
Line a baking sheet with a baking liner or parchment paper and lay the peels out on the sheet, leaving at least ½ inch in between each peel.
Bake for 30 minutes, until the sides begin to curl up. Or use a dehydrator and follow the manufacturer settings.
Remove from the oven and allow to cool completely before using peels. You can store as strips in an airtight container in the refrigerator for up to 3 months. When you are ready to use them in a recipe simply blend, chop, tear and using according to the recipe.