If your and your kids love freeze-dried strawberries or strawberry chips sold in the convenient, but somewhat pricey packages, you will love this recipe for Oven-Dried Strawberries. It’s a simple method for drying fresh strawberries into what are basically chips. They are sweet, flavorful, and contain just one ingredient: strawberries!
Why should I make oven-dried strawberries at home?
Well, first, because they can cost so much at the store! And second, because they’re easy to make! Especially when you see fresh strawberries on sale. I’ve been finding strawberries for less than $2 per quart the past few weeks at the grocery store, so they’ve been a regular feature in our kitchen. And while we love fresh berries, I wanted to mix up how I was serving them to keep the little one interested. These oven-dried strawberries are also a nice option to pack into a container when you want to serve a simple snack while on the go since they don’t need to be kept cold and they totally taste like a treat.
How to Make Oven-Dried Strawberries Step-by-Step
Here’s a look at the simple process involved in making this recipe.
- Wash, dry, and trim the stems off of your berries.
- Use a mandoline to slice into thin, even slices. I use the first setting on my mandoline, which is about 1/4-inch thick.
- Place on a baking tray lined with parchment paper (or parchment-paper free if you use this kind of tray with ridges which helps prevent the food from sticking).
- Bake for about an hour and a half. (Just set the timer and go about your business, then come back to crispy strawberries!) Let them cool completely before eating to ensure that they’re crispy.
Can I make these without a mandoline?
If you have very polished knife skills, you totally can, but for the rest of us, a mandoline makes cutting even and think slices easy. (Just use the guide that it comes with to protect your fingers from nicks!)
Do these homemade dried strawberry chips taste the same as store-bought?
Texture-wise, these aren’t quite as dissolvable as the freeze-dried fruit, but they have a very similar flavor! They are crunchy, but easy to chew, and are just ever so slightly sticky like fruit leather. They are a healthy treat for older toddlers and big kids—and, of course, mom and dad!
How long do these oven-dried strawberries last?
Honestly, we almost always eat a batch on the day we make them, but they’ll last for about 3 days in an airtight container stored at room temperature.
Can I make this recipe in a dehydrator?
Sure! Refer to the instruction booklet that your dehydrator came with to get an idea of how long they’ll need to be in there. Mine takes about 6-8 hours to make dried strawberries assuming they’re all sliced uniformly thin.
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You can do two baking sheets at once to get a slightly larger batch—definitely do this if you’re making these for more than one kiddo! Just be sure to swap the positions of the pans halfway through baking to ensure that they bake evenly.
- 5–6 strawberries
- Preheat the oven to 200 degrees F. Line a rimmed baking sheet with parchment paper.
- Wash, dry, and remove the stems from the berries.
- Use a mandoline to make slices that are about 1/8-inch thick (on my mandoline, the notch is between the 1 and the 2). Spread out on the prepared baking sheet without overlapping and bake for 60 minutes. Carefully turn the slices over.
- Bake for an additional 15-30 minute or until mostly firm (and not sticky) to the touch. Remove pan from the oven and let cool on the sheet. (They crisp a little further as they cool.) Serve immediately or store in an airtight container for up to 2 days and store at room temperature.
Try to slice the strawberries uniformly so they cook evenly.