2-2 1/2 lbs. satumas (or other variety)
Preheat oven to 200 degrees.
Wash and dry satsumas. Place two at a time in feed chute of food processor fitted with medium slicing blade. Use light pressure to ensure even slices and minimal juice loss. Arrange in single layer on parchment paper over baking sheets and place in oven.
|Clockwise from top: Navel orange, L'Hoste|
satsuma and smaller California variety.