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Dried Pear Chips

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Submitted by notgold

Crispy dried pear chips made by slicing pears paper-thin, dipping in simple syrup, and slow-baking until dehydrated. A two-ingredient snack and elegant garnish for desserts, salads, and cheese boards.

YIELD

3 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Two ingredients. That’s all it takes to turn fresh pears into crispy, translucent chips that shatter when you bite them. Paper-thin slices dipped in simple syrup and dried in a low oven until all the moisture is gone.

The key is slicing the pears as thin as humanly possible. An electric meat slicer gives you the most uniform, thinnest slices. A mandoline works too, but the goal is nearly see-through. Thick slices won’t dry out properly and stay chewy instead of crisp.

The simple syrup dip serves two purposes. It adds a light glaze of sweetness and helps the slices brown more evenly during the long, low bake. Without it, the chips can look pale and taste flat.

Baking at 200°F (93°C) in a convection oven dehydrates the fruit slowly without caramelizing or burning it. The time varies between 40 and 60 minutes depending on how thin your slices are and your oven’s accuracy. Watch for the edges to curl and the centers to look dry and firm.

Kitchen Tips

  • Peel the pear chips off the parchment while still hot. Cooled chips cement themselves to the paper and break when you try to remove them.
  • Cool completely on a wire rack before storing. Any residual warmth creates condensation in the container and softens the chips.
  • Store in an airtight container with a small silica packet if you have one. Humidity is the enemy of crispy fruit chips.
  • Use firm, ripe pears. Overripe pears are too soft to slice thin and too moist to dry properly.

Variations

  • Sprinkle with cinnamon sugar before baking for a spiced version.
  • Use apples instead of pears for a crunchier, tangier chip.
  • Serve as a garnish on top of ice cream, panna cotta, or a cheese board.

Ingredients

2 2
EACH PEARS
1 237
CUP ML SIMPLE SYRUP
1 to 1 *

Directions

Wash fruit and slice very thin on an electric meat slicker.

Dip slices in simple syrup then lay on a parchment lined sheet pan.

Place in a 200 degrees F convection oven for 40 to 60 minutes, until dried out.

While still hot, peel slices off paper. Cool completely on a wire rack.

Store in an airtight container.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 68 2% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 8%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
 
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