Chocolate-Dipped Orange Crisps

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

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.)

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

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).

Refrigerate for 30 minutes, or until set.

Serves 8 (makes 24 pieces)

Nutrition per piece: 35 calories, 0 g protein, 5 g carbohydrates, 2 g fat, 1 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 3 g sugar

From nutritionist and cookbook author Ellie Krieger.