Using a knife, I cut off out outer peel and composted the peel. Note grapefruit for scale. I then cut it into pieces that would go through my mandolin. The slices were then tossed with olive oil. My pans were lined with parchment paper which was reused for the second load.
Slices are placed so they are not touching and sprinkled with a little sea salt. I always place veggies and meat in a cold oven, since I hate wasting energy. I set my oven to default convection ROAST and they took about 45 minutes to get the way we like them. The second load went a lot faster since the oven was preheated.
