Homemade Berry Roll Ups
Recipe from Santos Loo
Nothing beats homemade fruit roll ups made with fresh berries and zero artificial ingredients. These naturally sweet, chewy snacks are incredibly easy to make - just puree fresh berries, pour, and dehydrate low and slow in the Wonder Oven Pro. The consistent heat and nonstick tray make for perfectly chewy, peelable sheets every time. Use any berry listed here, or substitute your favorite fruit for endless flavor possibilities.
10 minutes
2-2½ hours
1 (9" x 12") fruit roll-up sheet per recipe
What You'll Need
Ingredients
Blueberry Roll-Up
1 lb fresh blueberries
1 tablespoon honey (optional)
1 teaspoon fresh lemon juice (optional)
Raspberry Roll-Up
1 lb fresh raspberries
1 tablespoon honey (optional)
1 teaspoon fresh lemon juice (optional)
Strawberry Roll-Up
1 lb fresh strawberries, trimmed and hulled
1 tablespoon honey (optional)
1 teaspoon fresh lemon juice (optional)
Directions
Step 1
Set the Wonder Oven Pro to 200°F/DEHYDRATE.
Step 2
In a blender, purée 1 pound of berries until smooth. For raspberries, strain the purée if you prefer a seedless texture.
Step 3
Measure out 10 oz (1¼ cups) of purée. Taste and adjust with honey (if under-ripe) or lemon juice (if overly sweet).
Step 4
Pour the purée directly onto the nonstick bake tray—no parchment or grease needed. Use an offset spatula to gently and evenly spread it to the edges. Tap the tray on the counter a few times to release any air bubbles.
Step 5
Place the tray on the middle rack and dehydrate for 2 hours. Check for doneness: the fruit roll-up should feel dry to the touch with no sticky or gummy spots. If needed, continue dehydrating in 15–30 minute increments.
Step 6
Let cool slightly. Peel off the tray, roll up, and slice into smaller portions. Store in an airtight container at room temperature for up to 1 week.
Cook's Note
To make fruit roll ups, all you need to do is purée fresh fruit in a blender. Add honey if your fruit is under-ripe, or a touch of lemon juice to balance the sweetness if it’s too sugary. Raspberries have lots of seeds, so it’s up to you whether you want to strain them out.
Because fresh berries vary in water and sugar content, you’ll often yield slightly different purée amounts by weight. That’s why each recipe starts with 1 pound of fruit—to ensure you get the 10 oz (1¼ cups) of purée needed for one full baking tray. If you end up with extra purée, stir it into yogurt or blend it into a smoothie.
Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
