- 3 large bunches seedless grapes, preferably mixed colors, stemmed
- Vegetable or canola oil, for greasing
- Preheat oven to 225°F (110°C). Very lightly grease 2 rimmed baking sheets with oil, then scatter grapes all over. Bake, checking periodically for doneness, until grapes are nicely shriveled and semi-dried but still slightly plump, about 4 hours (see note). (The exact time will depend on your grapes, your oven, and your preferred degree of dryness.) Let cool. Use a thin metal spatula to free any grapes that are stuck to the baking sheet.
- The dried grapes can be refrigerated in a sealed container for about 3 weeks. (How long they keep will also depend on their degree of dryness; drier grapes will keep longer.)
Rimmed baking sheets
The precise cooking time can vary quite a bit depending on the size of your grapes (larger ones will take longer to dry than smaller ones) and how your oven functions (some ovens are prone to big temperature swings, which can speed up and/or slow down total drying time). Make sure to check in on the progress of your grapes periodically to avoid any mishaps.