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Preheat your oven to 170 degrees.
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Rinse the strawberries and dry them (by hand or air dry).
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Remove the stems, and add the strawberries to a blender.
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Blend until completely smooth and taste test the puree. Fresh strawberries vary on sweetness, so you want to taste it to make sure you add the necessary amount of maple syrup. For us, 2 1/2 tsp was the perfect amount, but add it 1 tsp at a time and blend and taste test until you get the desired sweetness.
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Line a baking sheet with a silicone baking mat (you can use parchment paper instead if you don't have it, but silicone baking mats work best).
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Pour the strawberry puree over the baking mat evenly.
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Put it in the oven for 3-4 hours, checking after 3 hours. You want the consistency to be dry but not still moist and not cracked.
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Remove from the oven, and let it cool for 5 minutes.
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Peel the fruit roll-up sheet off of the mat. It should come right off.
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Transfer it to a fresh piece of parchment paper and cut it with scissors into strips.
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Roll the homemade fruit roll-ups and tie with a string.
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Serve immediately, or store in an air tight container for one week.