To dry mandarin orange peels, you arrange them on trays and then bake, dehydrate, or air fry them until they snap easily.
Here's a more detailed breakdown of the process:
Drying Mandarin Orange Peels: A Step-by-Step Guide
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Preparation: Place the mandarin orange peels pith-side down on oven trays, dehydrator trays, or air fryer trays.
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Spacing: Ensure ample space between each piece of peel to promote proper airflow. This is crucial for even drying.
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Baking (Oven Method):
- Preheat your oven to a low temperature (e.g., 200°F or 93°C).
- Place the trays in the preheated oven.
- Bake for 1 to 1.5 hours.
- Check the peels after 1 hour to prevent burning.
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Dehydrating (Dehydrator Method):
- Follow the manufacturer's instructions for your specific dehydrator model. Generally, you'll set the temperature between 135°F (57°C) and 160°F (71°C).
- Dehydrate for several hours, checking periodically for dryness.
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Air Frying (Air Fryer Method):
- Set your air fryer to a low temperature around 170-180°F (77-82°C).
- Air fry for about 1 hour, checking and flipping the peels halfway through to ensure even drying.
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Checking for Doneness: The peels are ready when they snap easily in half. They should be brittle, not pliable.
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Cooling and Storage: Allow the dried peels to cool completely before storing them in an airtight container in a cool, dark, and dry place. This helps prevent moisture absorption and mold growth. Properly dried and stored peels can last for several months.
Drying mandarin orange peels is simple, and the resulting peels can be used in teas, potpourris, or cooking.
