Chocolate-dipped orange crisps are more about the citrus and less about the sugar. (Photo by Tom McCorkle for The Washington Post)

Chocolate-dipped orange crisps are more about the citrus and less about the sugar. (Photo by Tom McCorkle for The Washington Post)

Balance of flavor is just right in chocolate-orange crisps

These chocolate-dipped orange crisps are more about the citrus and less about the sugar.

Chocolate and orange often arrive together at a holiday party in the form of chocolate-dipped, candied orange peels. Although I am enamored with the flavor duo, I am almost always left wishing the treat were more about the citrus and less about the sugar, as the rind is typically boiled until sticky-sweet in a concentrated sugar syrup.

The accompanying recipe is my wish come true. It captures the pure essence of the chocolate-orange pairing with enough sugar to temper the citrus rind’s bitterness without drowning out its flavor. Cutting a whole orange or two into very thin wheels using a mandoline and baking the slices at a low temperature — dehydrating them, really — turns them into crisp, almost-stained-glass rounds of concentrated orange flavor. The sprinkle of confectioners’ sugar that dissolves into the fruit as it cooks offsets the intensity of the peel without making it markedly sweet.

The orange crisps are then dipped in melted chocolate and then chilled until the coating has set. They make a lovely holiday gift layered in a box or jar and wrapped with a ribbon — if you can resist keeping them all to yourself.

Chocolate-dipped orange crisps

Note: In testing, we found it easier and safer to use 2 oranges to get the 24 slices.

Make ahead: The dipped crisps need to be refrigerated for at least 30 minutes, and up to 2 weeks, before serving. Store in an airtight container (layered between pieces of wax paper).

1 large or 2 medium navel oranges, well scrubbed (see headnote)

2 tablespoons confectioners’ sugar

5 ounces semisweet chocolate, chopped

Position racks in the upper and lower thirds of the oven; preheat to 200 degrees. Line two baking sheets with parchment paper.

Use a mandoline to cut the oranges into 24 very thin slices. Discard any pits (sometimes found even in navel oranges), then arrange the orange slices on the baking sheets in a single layer. Sprinkle them with the sugar. Bake (upper and lower racks) for about 2 hours, until the oranges are dried and crisp, rotating the baking sheets from top to bottom and front to back after 1 hour. Cool completely. Line the baking sheets with wax paper.

Place the chocolate in a small microwave-safe bowl. Microwave on HIGH in 30-second intervals, stirring after each time until the chocolate is just melted and smooth. Dip the orange slices in chocolate to coat them halfway, returning them to the wax paper-lined baking sheets once they are dipped. (Tip the bowl as needed to get coverage once the chocolate level gets low.)

Refrigerate for 30 minutes, or until set.

Makes 8 servings (makes 24 pieces). Nutrition per piece: 35 calories, no protein, 5 grams carbohydrates, 2 grams fat, 1 gram saturated fat, no cholesterol, no sodium, no dietary fiber, 3 grams sugar.

Ellie Krieger is a registered dietitian, nutritionist and cookbook author. She blogs and offers a weekly newsletter at

Talk to us

More in Life

This image provided by Higgins Design Studio shows an open Murphy bed. (Mentis Photography/Higgins Design Studio via AP)
Pandemic-era design solution from the past: the Murphy bed

The beds that emerge from a wall to instantly transform a living room into a bedroom date from more than a century ago.

R.J. Whitlow, co-owner of 5 Rights Brewery, has recently expanded to the neighboring shop, formerly Carr's Hardware. (Kevin Clark / The Herald)
County craft breweries’ past lives: hardware store, jail

Most breweries in Snohomish County operate in spaces that formerly housed something far different — from boat builders to banks.

Red apples with leaves isolated over white background. Gala apple. Top view
Everything you never wanted to know about fruit tree pollination

If your trees are blooming and not setting fruit, the most likely culprit is poor pollination.

Cryptomeria japonica “Sekkan-sugi”
Great Plant Pick: Cryptomeria japonica “Sekkan-sugi”

If you love golden foliage, the golden Japanese cedar is for you. When planted against a dark green backdrop, it shines like a beacon.

Moving eyes add interest to an antique clock. This blinking-owl clock sold for $1,900 at a Morford's auction in 2021.
These antique clocks have shifty eyes that move with time

More modern moving-eye clocks include the Kit-Cat clock, a fixture in nurseries since 1932.

Heroes.jpg: Characters in the fantasy world in “She Kills Monsters” at Red Curtain Arts Center, running Jan. 28-Feb. 13, include (front row) Erin Smith as Lilith, Katelynn Carlson as Kaliope; (middle row) Marina Pierce as Tillius, Lucy Johnson as Agnes; (back row) Daniel Hanlon as Orcus.
Music, theater and more: What’s happening in Snohomish County

Dungeons & Dragons collides with reality in “She Kills Monsters” at Red Curtain Arts Center in Marysville.

Caption: Stay-at-home parents work up to 126 hours a week. Their labor is valuable even without a paycheck.
A mother’s time is not ‘free’ — and they put in 126-hour workweeks

If you were to pay a stay-at-home mom or dad for their time, it would cost nearly $200,000 a year.

Linda Miller Nicholson from Fall City, Washington, holds up rainbow pasta she just made in the commercial kitchen at her Fall City home, Wednesday, Dec. 22, 2021.  The rainbow wall behind her is in her backyard. (Ellen M. Banner/The Seattle TImes/TNS)
This King County woman’s rainbow pasta signals her values

Linda Miller Nicholson sculpts colorful noodles that reflect her personality and pro-LGBTQ+ pride.

CloZee performs during the second day of Summer Meltdown on Saturday, Aug. 3, 2019 in Darrington, Wash. (Olivia Vanni / The Herald)
The psychedelic fest Summer Meltdown is back — and in Monroe

The music and camping event is on for July 28-31, with a new venue along the Skykomish River.

Most Read