Dehydrated Lemon Slices

Drying in dehydrator

1. Wash and dry the outside of the lemons well.
2. Using a sharp knife or your mandolin, slice about ¼ inch thick. Try to get slices as uniform as possible so that they dry at the same rate.
3. Arrange slices on dehydrator racks. Pat both sides dry with paper towel.
4. Slide rack into dehydrator.
5. Set dehydrator to 100°F / 40°C. Dehydrate for 18-24 hours. Flip slices every 2-3 hours so that they dry evenly.
6. If you would like to speed up this process, you can turn the dehydrator up to 170°F / 80°C. They will take 2-4 hours at this higher temperature. The reason I like to do them at a lower temperature is that they keep their lovely color much better. Turning up the heat can make the natural sugars in the lemon turn brown.
7. See important recipe notes below.

Drying in your oven

1. Wash and dry lemon well.
2. Using a sharp knife or your mandolin, slice about ¼ inch thick. Try to get slices as uniform as possible so that they dry at the same rate.
3. Place them in a single layer on parchment paper lined baking trays.
4. Turn oven to it’s lowest setting (generally 150-170°F / 80°C) Slide the sheets on to the oven rack, crack open the door and prop it with a wooden spoon or something similar that will not conduct heat.
5. Allow the slices to dry for about 2-4 hours. Flip them over every 30 minutes or so. This will ensure that they dry evenly.
6. See important recipe notes below.

Air dried

1. Wash and dry lemon well.
2. Using a sharp knife or your mandolin, slice about ¼ inch thick. Try to get slices as uniform as possible so that they dry at the same rate.
3. If you live in a hot, dry climate, think Arizona or southern California, you can air dry lemon slices too. Place them on a piece of cardboard or on baking sheets. Allow them to dry for a least a couple days, depending on how hot it is.
4. If nights tend to be damp, remove them to the house or garage and then place them back out in the full sun the next day.
5. See important recipe notes below.

Drying in the air fryer

1. Wash and dry lemon well.
2. Using a sharp knife or your mandolin, slice about ¼ inch thick. Try to get slices as uniform as possible so that they dry at the same rate.
3. Preheat the air fryer to it’s lowest temperature. Arrange slices on air fryer basket. Air fry for 30 minutes. Remove and flip the pieces over. Air fry for an additional 20 minutes.
4. Check the progress. If the lemon slices are not quite dry, air fry in 5 minute intervals, turning the slices over each time you check, until they are dried.
5. See important recipe notes below.

Condition your fruit

1. See instructions in notes below.