September 25, 2014
(updated October 22, 2020)
Gluten-free | Vegan
These chips are my new go-to snack this fall. Yes, it’s fall… sometimes I whimper too, it’s OK let it out. Because once you try these you’ll realize it’s ok to accept the new season and bring on new beginnings! I’ve been wanting to try making these ever since first reading about them on Food52, I only used the cinnamon, sugar, and cocoa and wow, these are delicious! Not to mention it makes your whole kitchen smell like a pear tree. If you happen to not eat them all before plating, they’d make a lovely addition to a party spread, you social butterfly, you. They should last you 2 days so you can make ahead. I used a slicer, as cutting by hand would probably be more trouble than it’s worth. But if you’re feeling ambitious, make sure to slice them thin!
Makes about 60 chips
Preheat oven to 275f degrees. Halve each pear and using a melon baller or ice cream scoop, cut out the core (including the stem). Using approximately 1/8-inch setting on a mandoline, slice each pear half into thin slices (should make about 10 slices for each half).
Mix sugar and spices in a small bowl. Place pears on parchment paper lined baking sheets, pat slices dry with a paper towel. Sprinkle the spice mixture over the pear slices and bake for approximately 1 hour until dry, turning the tray once after the first 3 minutes for even cooking. Cool on rack or sheet. Store airtight up to 2 days.
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