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Close-up overhead view of dried orange peel chips piled inside an open glass clamp jar, showing the vivid orange color and textured surface of the dried peels
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Homemade Dried Orange Peel (Dehydrator, Oven, or Sun)

Make your own fragrant dried orange peel from fresh oranges. Dry the peels in a dehydrator, low oven, or the sun, then store as strips or grind into citrus powder for teas, spice blends, and savory rubs.
Cuisine Chinese
Keyword chenpi, citrus powder, dehydrated orange peel, dried citrus peel, dried orange peel, homemade dried citrus peel, orange peel powder
Prep Time 20 minutes
Cook Time 2 hours
5 days
Total Time 2 hours 20 minutes
Author Tani Nakamitsu

Equipment

Ingredients

Ingredients

  • 6 oranges (or as many peels as you have)
  • 1 teaspoon baking soda (for soaking)
  • boiling water (for wax removal)

Instructions

  • In a bowl of warm water, add baking soda. Soak oranges for 15 minutes. Rinse under cool water and dry completely.
  • Use a peeler or paring knife (or peel by hand) to remove the orange peel in strips. Try to avoid piercing the orange and getting juice on the peel.
  • Use the edge of a paring knife to scrape off as much white pith (the bitter white lining) as possible. Keep peels as dry as possible.

Dehydrator Method:

  • Arrange peels on dehydrator trays in a single layer, not touching, with airflow between pieces.
  • Dehydrate for about 2 hours, or until peels are hard, crisp, and breakable (time can vary by thickness/humidity). Cool completely before storing.

Oven Method:

  • Set oven to lowest setting: 180°F. Line a baking sheet with parchment paper and arrange peels in a single layer.
  • Bake about 3 hours, or until peels are completely dry and breakable. Prop the oven door slightly open with a chopstick to help moisture escape. Cool completely before storing.

Sun-Drying Method:

  • Arrange peels in a single layer on a sheet pan and place in direct sun (avoid rainy/snowy/humid days).
  • Flip peels once a day until hard and crispy, usually around 5 days depending on your climate. Cool and store in an airtight container in a dark place.
  • Optional: Crush into flakes with a mortar & pestle, or grind into a fine powder in a spice grinder/blender for teas, spice blends, and rubs.

Notes

  • Dried orange peel can last up to 2 years when fully dried and stored correctly: in an airtight glass jar, away from light and heat.
  • If peels soften after storing, they likely weren’t fully dried. Re-dry until crisp, cool completely, then re-jar.
  • For less bitterness, remove as much white pith as possible before drying.
  • Best airflow = best drying. Keep peels from touching, especially in a dehydrator.
  • If your oven runs hot and peels start browning, lower the temp if possible and keep the door propped slightly to vent moisture.
  • If you’re buying oranges specifically for this, look for a deep, saturated orange color and a slightly indented dimple scar, plus a strong orange aroma.