Quick and Healthy Fruit Chips
- potato peeler
Cooking time 60mins
Adapted from showfoodchef.com
Even in the heat of summer, you can easily slide a tray of these goodies into the oven because it doesn't need to get any higher than 200-220F.
It's as easy as:Slice good, firm fruit into the thinnest slices possible (mandoline is great, but a potato peeler works too, or just carefully with a sharp knife).
Some fruit (ie, apples and bananas) do well with a little sprinkle of lemon juice to keep their color, but it's not required.
Place on a Silpat topped baking sheet (makes for easiest fruit chip removal).
Place for one hour in a preheated 200F oven.
Remove and let fruit cool. If slices are sticky, try for a few more minutes, but don't let over-brown. (Bananas can take twice as long.)
When cooled, fruit chips will crisp up.
Optional extras to sprinkle - according to personal likes, allergies and age of chip-consumer:
Wanna get fancier? Crumble the dried chips into a powder to sprinkle over seared scallops, ice cream, or fold into macaron batter.