Preheat the oven to 175 degrees, and line 2 baking sheets with parchment paper.
Thinly slice the strawberries about ¼ inch thick, and arrange them in a single layer on the baking sheets. The slices should be uniform in thickness, but if you end up with some thicker slices, put them on the outside of the baking sheet, with thinner slices in the middle.
Bake the strawberries in the oven for about 3 hours, or until they’re dehydrated but not rock solid. Rotate the trays halfway through the bake time (after 1½ hours) for even dehydrating. (Alternately, dehydrate the berries in a dehydrator for 5 to 15 hours.)
Carefully remove the strawberry chips from the baking sheets by gently peeling them off. Transfer them to a cooling rack, and let them cool completely before storing. (You may find that some of the strawberry pieces are dehydrated, while others still have quite a bit of moisture left in them. Remove the pieces that are done, and keep checking on the rest of the batch in the oven every ten minutes until they’re all ready. It may take up to an extra hour for the largest pieces to be done.)
These dried strawberries can be stored in an airtight container at room temperature for at least two weeks. If they're completed dried out, they can be stored for a long time. (Yields 1 1/3 cups)
You can lightly grease the baking sheets with oil instead of using parchment paper if you’d prefer.