Wash and dry the mandarin peel
Scrape off any excess white pith from the underside
Place underside down on dehydrating mesh with space between each piece of peel. This allows the air to flow freely and dries the peel out thoroughly
Set the dehydrator to 52 degrees C (126F) and dehydrate for approximately 5 – 7 hours. Timing may vary depending on your dehydrator – but what you’re looking for is the skin to snap when you try and bend it. If not completely dried it can go mouldy in the pantry
Once completely dehydrated, break up and place in a blender. Blend until a fine powder is formed. I did not have a big enough batch to do this in my Thermomix so I did it in 3 batches in a very small old coffee/spice grinder
Store in a glass jar in the pantry. It will fade over the coming months but will still be delicious. You can now add this to cakes, biscuits, soups, even tea. Whatever takes your fancy!