3.
Dry the Peels:
Option A:
Dehydrator
- Spread the lemon peels in a single layer on dehydrator trays.
- Dry at 95–115°F (35–46°C) for 6–10 hours, or until brittle.
Option B:
Oven
- Place peels on a baking sheet lined with parchment.
- Dry at the lowest oven temp (around 150–170°F or 65–75°C) for 2–3 hours, flipping halfway through.
- Leave the oven door slightly open for airflow.
Option C:
Air Drying
(slower)
- Lay peels out on a rack in a warm, dry area for several days, until completely dry.
