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Citrus Crisps

Last month Susie came to visit for the Academy Awards. I think we've mentioned it before, but the Academy Awards are definitely Susie's favorite holiday. We fill out brackets, eat an obscene amount of candy, and have a prize named Oscar. The point is, we love the Oscars. This year, it was also my cousin Shirel's graduation from the Culinary Institute of America - which was AMAZING. If you ever want tons of delicious food, go to a CIA graduation. And of course, YAY SHIREL!   citrus crisps   Anyways, since Susie was here, we decided to make something she'd seen in Martha Stewart's magazine: Citrus Crisps. We decided to try a lot of different types of citrus for this experiment: lemons, limes, oranges, blood oranges, and grapefruit. We learned quite a few things while making these: (1) lemons and limes turn quite dark and burnt looking (even when not) and taste horrible unless there's tons of sugar on them, (2) everything needs a lot of sugar if you want to eat them, (3) they look great, so if you want to use them for decoration, that's definitely an option, (4) grapefruit are by far the tastiest and maintained their original color them best, and finally (5) soaking the fruit in alcohol overnight does not result in a tasty cocktail-esque snack, but rather results in a slightly better citrus crisp that's less bitter but not at all like a cocktail.  

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Citrus Crisps

Adapted from: Martha Stewart

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  • Lots and lots of citrus! (We liked grapefruit and oranges the best)
  • Sugar
  • Alcohol, optional (we used vanilla vodka and spiced rum)

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  • The night before you want to make the crisps, slice the citrus as thin as you can (about and 1/8 of an inch is probably good). Cover the citrus in sugar until well coated. You want the citrus to absorb a lot of it. If you want to try the not-so-cocktail-but-still-tasty version, cover the fruit with your alcohol of choice now. Cover the citrus and refrigerate over night.
  • In the morning, pre-heat the oven to 200 degrees Fahrenheit.
  • Drain the citrus and arrange in a single layer on a baking sheet covered in parchment paper. Cover with another layer of sugar (we used both regular and ginger sugar - both types were good!)
  • Bake in oven for about 6-8 hours, checking and flipping regularly (about every 2 hours). Make sure to sugar the other side the first time you flip.
  • When completely dried out, take out of oven and enjoy (or us for decoration!)
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