Dried Orange Peel. How to make it at home.

Dried orange peel is called for in recipes, potpourris, mulling spices and so much more. Drying your own orange peels is super simple and cost-effective when you can’t find it in your local grocery store.

How do you make dried orange peels?

1. Wash and dry oranges.
2. Using a vegetable peeler, remove the orange color along with a bit of the white pith of the orange. 
3. Stack the peels on top of each other and slice into strips.
4. Cut in the opposite direction to dice the peels.
5. Sprinkle on a parchment paper-lined baking pan.
6. Bake at 250 in 15-minute increments until dried.
7. Cool completely before storing in an airtight container. 

Can you use dried peel in place of zest?

Personally, I would not use dried peel in place of zest. Zest is fresh and full of oil whereas dried orange peel is dried and crunchy. They are not interchangeable. 

Pin to Pinterest:

How To Make Dried Orange Peel

Sarah Mock

Dried orange peel is called for in recipes, potpourris, mulling spices and so much more. Drying your own orange peels is super simple and cost effective for when you can't find it in your local grocery store.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 45 mins

Total Time 50 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Food Tips

Cuisine American

Servings 1 /3 cup

Calories 369 kcal

Equipment

• Vegetable peeler
• sheet pan
• Parchment paper

Ingredients

  

1x2x3x

• 6 Oranges

Instructions

 

• Wash and dry oranges.
• Using a vegetable peeler, remove the orange color along with a bit of the white pith of the orange. 
  
• Stack the peels on top of each other and slice into strips.
  
• Cut in the opposite direction to dice the peels.
  
• Sprinkle on a parchment paper lined baking pan.
  
• Bake at 250 in 15 minute increments until dried.
  
• Cool completely before storing in an air tight container. 

Notes

The amount of dried orange peel will depend on how many oranges you use.

Be sure to stir the peels as they bake. Once every 15 minutes until dry.

I use them in recipes such as mulling spices but they can also be added to a tea blend to bring bright flavors to your cup of tea. If your peels are super dried, you can pulse them in a food processor until they become orange peel powder. Often that is hard to find ingredient and you can make it at home!

Nutrition

Serving: 1gCalories: 369kcalCarbohydrates: 92gProtein: 7gFat: 1gSaturated Fat: 1gPotassium: 1423mgFiber: 19gSugar: 73gVitamin A: 1769IUVitamin C: 418mgCalcium: 314mgIron: 1mg

Tried this recipe?Let us know how it was!

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.