Once the satsumas are washed and dried, slice them thinly, ideally a little less than ¼ inch thick. Using a serrated knife helps achieve a clean, straight slice. Lay the pieces onto an appropriate parchment-lined surface for your cooking method.
Set the dehydrator to 12 hours at 160 degrees. Note: If you prefer them a little soft and on the sweeter side, cook until firm but slightly sticky in the middle. If you prefer them dry and crunchy, cook them longer until you achieve that consistency.
While the slices are cooling, pour the chocolate chips into a small double boiler. I don’t have one, so I create one by placing a pan with about an inch of water onto the burner and then putting a small pot for the chocolate chips inside the pan. Heat over medium-low heat, stirring occasionally until the chips are completely melted.
Remove the pot from the heat and dip each dried satsuma slice so that about half of the slice is covered in chocolate. Twist a bit to stop any drips as you remove the slice from the chocolate and place the dipped slice back onto the parchment-lined cooking surface. Repeat with each slice, then place the dipped slices and parchment in the fridge to chill for at least 15 minutes.
Once chilled, serve or store in a sealed container in the fridge for up to week.
Notes
Note: If you don't have a dehydrator, the following can be used instead:• oven set to 250 degrees f for 2 ½ - 3 hours.• air fryer set to 200 degrees f for 50 minutes. Organic satsumas have the best flavor for this recipe; if you don’t have them, organic oranges would be my second choice.Caution: These can be a little challenging to chew for people with sensitive teeth, so chew carefully!The conversions and nutrition information are calculated automatically and I cannot guarantee the accuracy of this data. I encourage you to confirm this information with your favorite unit conversion/nutrition calculator if you would like to be more certain.