dehydrated blood orange

I have no idea what I’m going to use these for, but they look really, really cool. They taste pretty good too. Like a crunchy, chewy, slightly caramelized blood orange. This happened because there’s a blood orange that’s been sitting in my produce drawer for about 3 weeks that I’ve been using for orange zest when I need it. I knew it was going to go bad, and I just sharpened my knives this weekend, so this was the end result. I hope it inspires some creativity.


  • blood orange(s)


  1. using a very sharp knife, peel the orange and then slice it as thinly as you can. If you want the resulting product to be more chewy, slice it a little thicker, and if you want it to be crunchier, slice as thin as possible.
  2. Put the blood orange slices on a non-stick baking sheet or one lined with parchment paper, and dehydrate in the oven at 170 degrees for about 2.5 hours or until they’re done
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