3 Ingredient Fruit Roll-Ups

These 3 Ingredient Fruit Roll-Ups are a simple and delicious way to make your own fruit leather (without any fancy equipment or ingredients!)

3 Ingredient Fruit Roll-Ups

If you were anything like me as a kid, you probably used to think, “When I’m a grown up I can have ______ for dinner every night!” (insert: icecream, cookies, poptarts, cotton candy etc.).  But now that I finally am a (sort of) grown up, I know I have to suppress my inner-child demands in favor of not weighing 500 lbs.  But I recently discovered a way to have my cake and eat it too.  Well, fruit roll-ups anywho.

When I first came across a recipe for a similar fruit leather type thing, I was suspicious.  You mean to tell me I can use my oven as a dehydrator?  I don’t need one of those fancy shmancy things?  I figured I would have to give it a couple tries, some old fashion trial-and-error, but alas, the first try was a major success!  I’m talking major, these things are really good.

And you just need 3 ingredients: fruit, lemon juice, and something to sweeten it.

I used a mixture of raspberries and strawberries (about 3 cups) for my base (though I bet mango would be bangin’ as well).  The sweetness is really to your taste.  You can use honey or Stevia/Truvia/Sugar (2-3 tablespoons).  And finally the lemon juice (2 tablespoons) is used to keep the bright color of the fruit.Blend all the ingredients in a food processor or blender until it’s as smooth as can be.

3 Ingredient Fruit Roll-Ups3 Ingredient Fruit Roll-Ups3 Ingredient Fruit Roll-Ups

Next, line a baking pan with a good quality plastic wrap.  My baking sheet didn’t have sides, which I imagine would have been useful in this circumstance.  But work with what ya got and just line a big-ish pan with plastic wrap.  The fruit mixture should be liquid enough to pour, but thick enough that it doesn’t really spill around on the sheet.  Pour it into the plastic-lined pan, then spread it out with a spoon or spatula.  It should be as thin as possible without forming holes, about ⅛ – ¼ inch thick.

3 Ingredient Fruit Roll-Ups

Then just let it dry out in the oven.  Use as low of temperature as your oven will go, mine goes down to 170 degrees.  The temperature you dry it at determines the time needed, and can range from 4 to 6 hours.  It’s finished when the middle is no longer gooey.  The edges may get too dry, in which case you can rehydrate them a bit by rubbing them with water.

Once dried, let the fruit leather cool, then remove from plastic wrap.  I found it was easiest to use a clean pair of scissors to cut this stuff.  Remove the edges then cut into 1 inch wide strips.  For the true fruit roll-up experience, cut strips or parchment or tissue paper and roll the fruit into the paper.  Use a touch of tape or string to hold it all together.

3 Ingredient Fruit Roll-Ups3 Ingredient Fruit Roll-Ups3 Ingredient Fruit Roll-Ups3 Ingredient Fruit Roll-Ups3 Ingredient Fruit Roll-Ups

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4.15 from 7 votes

3 Ingredient Fruit Roll-Ups

These 3 Ingredient Fruit Roll Ups are a simple and delicious way to make your own fruit leather (without any fancy equipment or ingredients!)

Course Snacks
Diet Dairy-Free, Gluten-Free, Low Carb, Paleo, Vegan, Vegetarian
Occasion 4th of July, Halloween, Valentine's Day
Time 60 minutes or more
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 rolls
Calories 21 kcal
Author Live Eat Learn


  • 2-3 cups fruit
  • 2-3 Tbsp honey can sub sugar or sugar-substitute
  • 2 Tbsp lemon juice


  1. Blend fruit in food processor or blender until smooth. Mix in sweetener and lemon juice.
  2. Pour into a pan lined with plastic wrap then spread out ⅛ to ¼ inch thick.
  3. Dehydrate in oven at 140 to 170 degrees F (60 to 75 degrees C, or as low as oven will go) for 4 to 6 hours, or until middle is not longer tacky.
  4. Allow to cool, then remove from plastic wrap.
  5. With clean scissors, trim off edges then cut into 1 inch wide strips.
  6. Wrap with strips of parchment or tissue paper, then use tape or string to seal.
Nutrition Facts
3 Ingredient Fruit Roll-Ups
Amount Per Serving (1 roll-up)
Calories 21
% Daily Value*
Total Fat 0g 0%
Total Carbohydrates 5g 2%
Protein 0.5g 1%
* Percent Daily Values are based on a 2000 calorie diet.

Helpful products for these fruit roll-ups

Comments (41)

  1. K says:

    You can put the plastic wrap in the oven? Would it be alright if I used parchment?

    1. Sarah says:

      You know, I was pretty surprised by this too. But I think the combination of a good quality plastic wrap and a low heat prevent it from melting. It held up just fine! But the parchment paper is actually a great idea! You could just leave the fruit leather on the parchment paper and cut it into strips with the paper on. Saves time and materials! Great thinking, thanks for the input!

      1. stuart says:

        Is it Fahrenheit or celcious. 170 degrees c seems quite high for a six hour cook

        1. Sarah says:

          Oh goodness yes, Fahrenheit! Thanks for pointing that out, I’ll clarify it in the recipe. It should be about 60 to 75 degrees C.

          1. stuart says:

            Thankyou I know its a pain having to think of those in countries that use the metric system 😛 sweet I’m well up for making these thanks for getting back to me.

      2. shirley says:

        tried to vote . don’t where to fine ul# or what number

        1. Sarah says:

          Hi Shirley! Do you mean you tried to vote for the Saveur Blog Awards?

      3. Trynna says:

        Would you have to oil the parchment paper?
        Ps-I tried to give it 5 stars, but it wouldn’t let me. These are awesome!

        1. Sarah says:

          Hi Trynna! Nope! You could just bake them on the paper then cut it into strips right on the paper. Once cooked, they won’t be sticky or tacky and will peel right off 🙂 Thanks so much for the attempted 5 stars! Glad you like em!

    2. Paula says:

      Good question
      I was wondering the same thing

  2. These sound like so much fun and the possibilites of adapting really are endless! It’s a pity the season for fresh strawberries is already over. And I had to laugh at this one: “how you’re now installing a second oven for the sole purpose of churning out fruit roll-ups every waking hour”

    1. Sarah says:

      Yes, you can really take these anywhere! I’m thinking of trying some tropical rolls, maybe mango + passion fruit! 🙂

  3. Lindsey says:

    Just wondering how you store your fruit roll-ups?

    1. Sarah says:

      Hey Lindsey! I just store them in an airtight container/bag at room temperature. They should stay good for quite a while because they are so low in moisture.

  4. shelly says:

    could i use frozen fruit?

    1. Sarah says:

      Hi Shelly! While I haven’t tried this with frozen fruit, I think it would work. Be sure to thaw and squeeze as much excess moisture from the fruit as you can prior to pureeing it. To get the moisture out I would either let it drain in a mesh colander or wrap it all in a paper towel or cheesecloth and squeeze. Happy cooking! 🙂

  5. Nicole says:

    WoW!!!!! Iam so happy I stumbled across this. When I was a little girl I spent most of my weekends with y grandmother. When I wasn’t playing with her piano I was outside playing in the yard. Almost every weekend she would make these for me and bring them outside to me. I LOVED THEM!!!! I often think about them and wonder how she did it. I will now be making these for my little girl. I hope one day it brings her sweet memories like it for me. So thank you for sharing

    1. Sarah says:

      Aw I’m so happy to hear I could help you find something to bring back those happy memories! Enjoy and I hope your little girls loves them 🙂

  6. Cindy says:

    Made these today & my picky three year old son approves. Used 1 cup strawberries & 1 cup blueberries. Tart & sweet. Only minor issue was 6 hours wasn’t long enough for the middle. Wanted to leave them for another hour but hubby wanted the oven to make deer jerjky. No problem…the piece in the middle just rolled it up into a big sticky bite. Can’t wait to experiment with different fruits!

    1. Sarah says:

      Happy to hear, Cindy! And yes, sometimes the moisture content in the fruit can vary, which has a big impact on dehydration time. Have fun experimenting with other flavors! I’m looking to try mango next 🙂

  7. Kristin says:

    This looks fabulous! Do you store them in the refrigerator, or at room temperature? I’m sure they’ll go quickly in my house – but how long do they stay good for?

    1. Sarah says:

      Thanks, Kristin! I store them in an airtight container at room temperature. They stay good for about a week, though they never last that long 😉

  8. Gita says:

    What a great recipe! I’m including a link to it in my latest post about simple recipes kids can make. It’ll be posted tomorrow. Thanks for the inspiration!

    1. Sarah says:

      Thanks so much for including me in your roundup! I’ll be sure to check it out 🙂

  9. Nicola says:

    hi 🙂 should these be stored in the fridge? freezer? countertop? how long do they last, or should I just try it out? also, do you have a privacy policy when subscribing? I’ve been receiving a lot more spam since I started subscribing to cooking sites

    1. Sarah says:

      Hi Nicola! You can store these on the countertop just fine (about a week), or the fridge if you want them to last a bit longer. But honestly they go so fast it never matters much how I store ’em. And here is my Privacy Policy. I understand that your email inbox is a bit of a sacred place so I never share your email with anybody, and I only send you 1 email each week with a roundup of the new recipes on the blog (+the free smoothie!) Thanks so much for stopping by and I hope your fruit roll ups turn out amazing! 🙂

  10. Cecily says:

    Love your ideas and posts and looking forward to experimenting

  11. Do you use the same ingredients with acidic fruits such as pineapple? Also, is it possible to use apple and pear?

    1. Sarah says:

      Hi Rebecca! I haven’t experimented with those flavors but they should all work! For the pineapple you probably won’t need the lemon juice, as that’s mostly in there to preserve the color. The cooking times may also be shorter or longer, depending on how much moisture is in the fruit. Good luck and happy cooking! 🙂

  12. Annie says:

    This looks awesome! Do you think using aluminum foil will work as well?

    1. Sarah says:

      Thanks, Annie! I think it would work, but I have’t personally tried it!

  13. Chuck says:

    Made these for the first time the other night. Made about 4 cups of strawberries and placed them in the oven at 170* (lowest my oven will go) set the timer for 4 hours…. still wet… added another 2 hours… still wet… 14 hours later they were finally not wet/runny. Tasted them…. HORRIBLE!

    Not sure what I could have done differently but my kids are begging me never to make them again.

    1. Sarah says:

      Sorry to hear you didn’t like them, Chuck! Perhaps you can try another fruit if you ever want to give them another go 🙂

  14. Luisa says:

    Can you use frozen berries?
    Definitely parchment paper! Thanks for the recipe!

    1. Sarah says:

      Hey Luisa! I haven’t tried this with frozen fruit before, but my instinct says it will work. Just be sure to thaw them first and really squeeze out as much moisture from them before pureeing and baking 🙂

  15. Elva Roberts says:

    This fruit roll-up looks so delicious. I know I will have to try it. . It does not seem very hard to make. Thank you for sharing

    1. Sarah says:

      Let me know how it goes for you, Elva! They’re SO easy to make, just take a while to bake 🙂

  16. Holly says:

    I want to make these for my grandkids but they would not like the seeds. I wonder if a cheesecloth could be used to get as many seeds out as possible. thoughts?

    1. Sarah says:

      I think that would work well! That or a wire mesh sieve. The sieve would block the bigger seeds from getting through while letting through all the nice fibers that give this structure.

  17. Arlene Worth says:

    Hey just wondering if you can use motts fruit applesauce it has blueberry, raspberry, apple and pomegranate? Anyone ever try.

    1. Sarah says:

      Hi Arlene! I haven’t tried before but I think it would work!

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