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Homemade fruit roll ups

Homemade Fruit Roll Ups

Homemade fruit roll ups are an easy vegan, gluten-free snack.
Course Snack
Cuisine American
Keyword fruit
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 12
Calories 27kcal


  • 3 cups chopped strawberries
  • 3 cups raspberries
  • Pure maple syrup to taste


  • Puree the fruit in a high-powered blender on medium high. You can strain the seeds if desired, but leaving them in adds a nice texture to the fruit leather.
  • You can dry the fruit roll ups in the oven or in a dehydrator. Line 2 baking sheets or 2 dehydrator trays with parchment paper. Alternately, you can use silicone baking mats.
  • Pour the puree onto the lined sheets and spread the mixture evenly. It should measure between 1/8 inch and 1/4 inch thick. At 1/8 inch, it will come out almost paper-thin. A thicker size will take longer to dehydrate, but it will have a chewier consistency. Make sure the mixture isn’t less than 1/8 inch thick, or it will come out crumbly.
  • If you’re using an oven, preheat it to the lowest possible temperature. In my oven, this is 170 degrees. At this temperature, it takes 3 to 5 hours to dry out the fruit leathers. If your oven has a lower temperature, it will take a little longer.
  • If you’re using a dehydrator, set the temperature to 135 degrees and dehydrate for 4 to 6 hours.
  • The fruit roll ups are done when they’re leathery but not yet brittle. If you let it bake too long, you can rehydrate it by brushing a little water on it. The outer edges will probably be finished first, so you can cut them off in strips as they’re done.
  • Cut the fruit roll ups into strips, leaving each strip on the parchment paper. The paper can be peeled away before eating.
  • Store the fruit roll ups in an airtight container for up to 2 weeks.


Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 100mg | Fiber: 3g | Sugar: 3g | Vitamin A: 14IU | Vitamin C: 29mg | Calcium: 13mg | Iron: 1mg