After juicing a few lemons for a touch of extra lemon juice needed for another giant batch of Preserved Lemons, I needed another use for my leftover lemon “skeletons.” After all, Meyer lemons are next to gold in Colorado!
I believe I hit the jackpot of lemon gold with this little condiment.
Meyer Lemon Chips
3 Meyer Lemons, juiced (reserve juice for Easy Lemon Curd)
1/2 tsp. sea salt
Preheat oven to 200 degrees. After juicing the lemons and saving that precious juice for some Easy Lemon Curd, scrape out the seeds and thinly slice the peels and flesh.
Transfer to a parchment lined baking pan and sprinkle with sea salt.
Bake – dehydrate for about 4 hours, until the peels are nice and crispy.
Feel free to toss with a bit of nutmeg and cinnamon for a sweet treat, or sprinkle the chips on just about anything for an added savory zing!