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Homemade Fruit Roll Ups
5 from 1 vote

Homemade Fruit Roll Ups

learn how to easily make Homemade Fruit Roll Ups without a dehydrator!
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Servings: 24 rolls
Calories: 26kcal


  • 4 cups fruit - mixed berry/strawberry/mango, chopped
  • 1.5 tablespoon honey - optional
  • 2 teaspoon fresh lemon juice


  • Preheat oven to lowest temperature, 170 degrees F (that was the lowest setting on my oven). Line 2 or 3 12x18 inch jelly roll pans with parchment paper, good-quality plastic wrap or silicon baking mats (I have tried all 3, the baking mats are BY FAR the easiest to prep and peel).
  • Combine ingredients in a blender or food processor and process until smooth. If desired, strain liquid through a mesh strainer into a clean bowl (this is not necessary, but if you or your kiddos prefer your fruit roll ups without seeds, this step is recommended). Discard solids.
  • Divide mixture between your prepared baking sheets, using an offset spatula to create a very thin, equal layer. I found that tapping the side of the pan against the counter helped in equally spreading the pureed fruit.
  • Bake for 4-6 hours, checking periodically. Rotate pan every 1-2 hours for more even cooking. Your fruit roll ups are done when the puree is dry to the touch and pliable (note: the exterior part of the fruit roll ups may dry sooner than the middle).
  • When finished baking, remove from oven, peel off parchment or mat and gently transfer to a cutting boards. Slice into desired sized, roll with parchment paper or wax paper and store in an air-tight container for up to one week.


Calories: 26kcal | Carbohydrates: 6g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 35mg | Fiber: 0g | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg
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