Get Your Dehydrator On! Whether it’s extra garden bounty or a sale at the supermarket – dehydrating food is a budget-friendly way to stock up for later. You can use a food dehydrator, a low slow oven, or natural sunshine to preserve natural healthfulness. Show us how you like to dehydrate, or a healthy recipe for how you enjoy using dehydrated fruits, veggies or other bounty.
Baked Pear Chips
Baked Pear Chips
- 2 pears variety of choice, unpeeled
- Optional: ground cinnamon or other spices
- Preheat your oven to it's lowest setting, or to 200 degrees F. The lowest setting on my gas oven is 200 degrees, so that is what I used for this recipe.
- Using a mandoline*, slice your pears crosswise (horizontally) in 1/8th inch slices (or just shy or 1/8th inch) until all of the pears are sliced. You can slice the pears by hand if you don't have a mandoline, just make sure the slices are uniform so they dry consistently.
- Discard the very end pieces and remove the seeds from the inner slices.
- Arrange the pear slices in a single layer on wire cooling racks or wire drying racks. Sprinkle the pear slices with cinnamon or other spices if you are using them.
- Move your racks to the the oven and bake for about 60-80 minutes, or until the pears are completely dried. Keep close watch on your pear crisps since the bake time will depend on your oven and slice thickness. If your lowest heat setting is less than 200 degrees, then it will take longer. If your pear slices are very thin*, it will take less time.
- Turn off the oven heat and let the pear crisps sit in the oven for another 30-60 minutes to continue drying without heat.
- Store in a sealed bag or container. Enjoy!
The pear chips are so good! I had a hard time NOT eating them all and saving some to photograph (and share with my kids…). The Pear Crisps are amazing on their own, but you can jazz up the recipe if you like by making some Pumpkin Spice Dip to go with it.
Pumpkin Spice Dip
Pumpkin Spice Dip (Vegan)
- In a medium bowl, whisk together the coconut yogurt, pumpkin, maple syrup, spices, and vanilla, and mix together thoroughly.
- Serve with your favorite crackers or pear crisps. Store leftovers in the fridge.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist