Homemade 2-Ingredient Fruit Rollups

Homemade Fruit Rollups

Homemade 2-Ingredient Fruit Rollups - these homemade fruit rollups are super simple and I love that they only have 2 ingredients so they are healthy too!

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I’ve been on sorta a health kick lately and who doesn’t want their kiddos eating healthy right?! Well, these homemade fruit rollups are super simple and I love that they only have 2 ingredients…I mean really, have you read the ingredient list on a “healthy” package of fruit rollups or fruit snacks? Most of them have things I cannot even pronounce and have no idea what they are in them. Enjoy this healthy and easy recipe..your kids definitely will! 😉

Homemade 2-Ingredient Fruit Rollups


3 Cups of Fruit (I used Strawberries)
Sugar (Optional)


  1. Preheat oven to 170
  2. Line a cookie sheet that has a lip with plastic wrap (be sure to overlap your sides). I know it seems strange but yes, plastic wrap. You are dehydrating it and the temperature is so low that you can touch the pan the whole time as it never really gets hot.
  3. Prepare Strawberries (cut stems)3.jpg
  4. Puree your fruit in food processor until smooth consistency. 4.jpg
  5. Add sweetener of your choice (I used sugar) and sweeten to taste.
  6. Pour mixture on to prepared cookie sheet about 1/8″ thick. 5.jpg
  7. Bake for 6-8 hours. Wait until your center is no longer tacky.
  8. Lift plastic wrap out of cookie sheet and place on the countertop to cool.
  9. Flip over onto parchment paper.
  10. Remove plastic wrap.
  11. Cut into strips and roll.

 fruit rollups collage.png

Homemade 2-Ingredient Fruit Rollups

Homemade 2-Ingredient Fruit Rollups


  • 3 Cups of Fruit (I used Strawberries)
  • Sugar (Optional)


  1. Preheat oven to 170
  2. Line a cookie sheet that has a lip with plastic wrap (be sure to overlap your sides). I know it seems strange but yes, plastic wrap. You are dehydrating it and the temperature is so low that you can touch the pan the whole time as it never really gets hot.
  3. Puree your fruit in food processor until smooth consistency.
  4. Add sweetener of your choice (I used sugar) and sweeten to taste.
  5. Pour mixture on to prepared cookie sheet about 1/8" thick.
  6. Bake for 6-8 hours. Wait until your center is no longer tacky.
  7. Lift plastic wrap out of cookie sheet and place on the countertop to cool.
  8. Flip over onto parchment paper.
  9. Remove plastic wrap.
  10. Cut into strips and roll.


  1. An make this withou eh sugar, the fruit is sweet enough , in fact I strongly suggest not using it at all

    • Rochelle J. says

      Great recipe! I used frozen peaches, and room temperature strawberries. I also added one tablespoon of flax seed and powdered stevia. I have a picky eater that rarely stops to eat fruit, so this was an amazing recipe for the on-the-go trips! I’d use wax paper underneath as well, but it will cause your pan to be covered in wax afterwards. Plastic is fine!

  2. How do you store these and how long do they last??

  3. I would try maybe using raw, local honey as a sweetener, although, as a previous poster mentioned – fruit is sweet enough as it is without a sweetener! But I think perhaps the sugar/sweetener helps with the consistency, but not sure >.>

  4. I don’t have a food processor. Would a blender work as well?

  5. could I use thawed frozen strawberries?

  6. will the plastic wrap melt in the oven?

  7. will the plastic wrap melt in oven?

  8. VictoriaASOP says

    Can cook it directly on parchment paper and skip the plastic wrap all together?

  9. how much sugar?

  10. What temperature?

  11. The plastic wrap wont shrivel up in the oven? I used foil and it didnt turn out right

  12. do you think this would work with oranges?

  13. I just made these and they are amazing! Thanks for sharing. Also how do you store them and how long do they last?

  14. Thanks for this Info.
    I am going to Try to make these 🙂

  15. Great recipe! Sharing on social media!

  16. I puree one can of pears for sweetener. I no not use any sugar..

  17. Tasha snow says

    Is there anyone who substituted honey/ agave instead of sugar? How much did you use?

  18. How much sugar did you use?

  19. Can’t it be baked directly on the parchment paper, removed from the pan, and then be cut?

    • Margaret Hedlund says

      Although it sound like it will eliminate one step, don’t be tempted to use parchment paper for the baking process. Even at this low temperature, the parchment paper will emit a very strong burned paper odor that will transfer to the fruit. It does the same thing when using it in a crockpot.

    • Yes, you can. This type of thing is exactly what parchment or wax paper is for. Save the plastic wrap.

  20. I tried making these twice. The first time they were like beef jerky after just 5 hrs. The second time I watched them like a hawk and took them out early. They didn’t taste very good and I’ll probably just throw them out. My 3 yr old wouldn’t even eat them. Has anyone actually had any luck with these????

  21. I want to try but am way too weirded out by cooking food on plastic wrap. That can’t be healthy.

    • I just tried this with plastic wrap and I have a fire on my hands!!!! I don’t know what I did wrong on 170…..my house if full of smoke and my pans are ruined!

      • 170 celsius? I think it’s supposed to be Farenheit

      • it’s supposed to be farenheit.. 🙂

        • Ah should have read comments! I tried 150 celsius thinking 170 seemed high….oops! Turned down now but thinking an hour of this heat has ruined them I’m using a silicone mat rather then plastic, fingers crossed works out as my kids are super excited to try! Haha…

  22. Amazing! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.

  23. Hello! I’m at work surfing
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  24. these are just awesome! Can’t wait to make with my kids!

  25. What size cookie sheet did anyone use?

  26. Banana?

  27. I would not recommend anyone cooking with plastic wrap even at low tempatures. Makes me scared thinking about how many parents are giving these to their kids! Any contact on food regardless of low/high tempatures is not okay.

  28. What if you used rice paper, like you get on nougat?

  29. 还蛮厉害的

  30. My idea is to mix a few little chocolate pieces into the fruits. Do you think it would work/taste?

  31. I just tried the recipe and it came out very crispy. Could not roll them… Has anyone experienced the same???
    I kept at 170 degrees for 3 hours and baked on a silicon sheet…

    • Fruit Brittle. You just invented something new.

    • SemperFiGirl says

      When this happens just pat with a SMALL amount of water. You over dehydrated them. The key to doing this is to make very sure that the fruit is absolutely spread evenly in the pan. Tap tap on the cabinet until level. Otherwise it cooks unevenly.

  32. Madison B says

    I’m interested in making fruit roll ups and I was wondering how much sugar to put in. Any suggestions??

  33. what do you mix with the fruit and sugar like to make it liquid consistency

  34. Plastic wrap is not for me. What else can be used?

  35. Will definitely give this a try at some point this summer. A great snack idea for the kids when they go back to school. Thanks for sharing!

  36. I really want to try these, but heating plastic wrap is toxic, and having my oven on for 6-8 hrs isn’t very practical. It takes less time to cook a turkey.

  37. Does the plastic paper melt in the oven???

  38. Just wanted to say that I just made these and they turned out awesome! Great recipe. I will say though that if you’re going to make these, check that the bottoms of your cookie sheets actually sit flat. Mine are hand-me-downs and have gotten a bit warped so parts of my fruit leather was crispy while other parts were still a tad wet.

    I used about 3 cups of frozen strawberries, thawed and drained, and added another 2 cups or so of applesauce, about a 1/4 cup of sugar, and two packets of True Lime lime powder. I think the lime was the ticket- it had just enough tartness to kind of remind me of store-bought fruit leather and kept them from having too much of a one-note sweetness.

  39. To make this i put plastic first and then parchament paper before pouring the fruit mix?

  40. Instead of white sugar I use a can of Pears to puree with the strawberries.
    It comes out perfect!

  41. What kind of plastic wrap do you use?

  42. 175 Fahrenheit is 79 Celsius. Are u sure it’s save to leave the oven on for 6 whole hours? Even if it is low I’m not sure if I should do it

    • Please any help! Is it safe too leave the oven for 6 whole hours on 75 degrees?

      • It’s safe to do as long as you don’t leave it unattended all day. The temp is low enough not to burn, but you should still be home when it’s baking. Many have said it gets done sooner than 6 hours for them. And your oven can handle a lot. Heck, self cleaning cycles turn your oven up to 1000 F for several hours!

      • Yes, it is safe to leave the oven on 6 while hours☺ I bake granola at 200° And leave it overnight and have never had a problem. I have done this many, many times and have never, ever had a problem.☺

  43. I use honey instead and it tastes the same as sugar!

  44. I am an 86 year old Grandpa who has made this for my Grandchildren, ( Except we called it “FRUIT LEATHER”) who now make it for their children. Most of your recipe is pretty well the way I have very successfully made it for decades – with a couple of tips:
    Start out by adding only 1/2 cup of sugar to a full blender of fruit. Sweeten to taste. I like things tart. Different fruits needs different amounts of sugar.
    Use only saran wrap on a large cookie sheet, and be sure to overlap the edges. People who are afraid of this product at this very low temperature need to get a life.
    When using a kitchen oven as compared to a dehydrator; put something like a hot pad into the door frame so the oven door cannot completely close. This allows more moisture to escape. The 6 – 7 hours is only a guide, because different fruits with more or less moisture require different times. Turn the oven off when leaving for a long time and turn it back on when you return. You will learn by trying.
    I use a standard blender full, as the measure for one large cookie sheet.
    The correct temperature for the oven is 170 – 200 degrees – FAHRENHEIT NOT CELCIUS. After 6 – 7 hours or when it is no longer liquid, lift the saran wrap with the fruit, and turn it over ON THE COOKIE SHEET. Strip off the saran wrap. You will find the bottom side still quite moist and you should continue to dry it in the oven for another couple of hours.
    When dried, use a pizza cutter to cut it into strips and wrap it in wax paper for storage.
    If this fruit is properly dried it can be stored at room temperature almost indefinitey. (would you believe I am still using wonderful raisins that I dried in 1984) When my grandkids were small I could not keep this around more than a couple of visits, and had to make sure I always had some around.
    You can use almost any fruit or combination of fruits, (except I do not personally like the flavour of dried bananas even though they are the favorite for my son). Berries or very liquid fruit work best with the addition of a cup or two of something like apple to give it more body without affecting the flavor.
    Hope this has been of some help in making this wonderful and very healthy snack or high energy food. It is the best way of using fruit that is at the peak of season (or free) and great for school snacks.

    I am presently making a wonderful BEEF JERKY using extra lean hamburger meat. Will leave that for another time.

    • This is awesome

    • Thank you so much, Frank! Awesome tips…You should be writing a blog!

    • Thank you for all that info, especially how long it will keep after being made. I saw a few people ask but they never got a response. Can’t wait to make these!

    • Thank you Frank for your story and tips. I will be making this

    • Thank you, that’s brilliant advice. I’ve dried apricots in the past and I’m just looking for something to do with a glut of plums.

    • thanks a lot frank! you should write a blog!

    • Of all the comments, yours is the most practical and helpful. I`m ignoring the other worries and fears of saran wrap and the oven and making this delicious snack for my son. I appreciate your input, as it made me smile while reading. Do you have more tips for cooking somewhere online? I`d be interested in reading!

  45. Hello
    I just tried the recipe and I placed the temperature on 170 and I cook them for 8 hours with the plastic wrap, when the 8 hours what’s up I tried to lift it out of the pan and place it on the the countertop the rollup was so loose that it fail apart so I ended up putting it in the refrigerator overnight. Can you please tell what I did wrong?

    • And even over night in the refrigerator its still to loose to cut I place it on the parachment to cut and I can’t cut it and fruit isn’t sticking to the paper. I need help, help

  46. Wow cuz this is really goodexcellent job! Congrats and keep it up

  47. Thanks a lot for sharing this with all of us
    you really recognise what you’re talking about!
    Bookmarked. Please also visit my web site =). We could have a link alternate contract between us

  48. You mention the oven but you picture a dehydrator. Have you made these in the dehydrator?

  49. My ovens lowest temperature is 200 degrees Fahrenheit, is it still okay to use the plastic wrap at that temperature? And would I decrease the time by an hour or two? Thank you for any feed back!!

  50. I bought a boatload if limes because they looked so good. Ooops. Could I juice them and use them for roll ups?

  51. HI GUYS!!!!! says

    Hello peoples!!!!!!!!!


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