Slice orange, lime, and lemon very thinly.

It is best to use a mandoline slicer.

Set your dehydrator to 55 degrees Celsius (131 degrees Fahrenheit).

Place the fruit slices on the dehydrator tray, ensuring they don't overlap or touch each other.

Dry them until they are completely dry throughout. I left mine for 22 hours.

The low temperature is to avoid discoloration, especially of the lemon slices.

I allowed my slices to dry further after taking them out of the dehydrator and before placing them in jars. This ensures they are dry and moisture-free, helping them stay crisp and dry.