1 apple
1 pear
granulated sugar
sea salt (optional)
Preheat oven to 220 degrees F. Line two baking sheets with parchment paper OR silcone baking mats.
Slice both the apple and pear crosswise into very thin slices. If you have a mandoline, use its thinnest setting, otherwise slice to about 1/8-inch slices. Remove seeds.
Using about 1/4 cup granulated sugar at a time, pour on a small plate. Dip each fruit slice in the sugar to lightly coat both sides. Place and space fruit slices on the baking sheets. Bake for about 1 1/2 hours, rotating pans halfway. After the initial 1 1/2 hours, flip each fruit slice and continue baking for about another 1 to 1 1/2 hours.
Remove from oven and carefully remove each fruit slice off of the hot pan and onto a clean sheet of parchment paper or baking mat to continue cooling (you don’t want to leave it on the pan with the melted sugar, otherwise the fruit will stick to the melted sugar and may be difficult to break apart from the sugar shards).
(Optional) Lightly sprinkle sea salt while it’s still hot/warm and the sugar is still pliable. Allow the slices to fully cool to achieve that crispy texture.
Store in an airtight container.
- Use a mandoline to get uniform thickness slices. If you don’t have a mandoline, cut the apples and pears into thin slices crosswise. Remove any seeds.
- Your baking time may slightly vary depending on the thickness of your slices and if you sugar the slices.
- Take extra care and precaution when removing pans from oven and handling due to the hot sugar.
- The thicker the slices the longer it takes to bake and the more sugar you coat it with, also longer.
- Allow chips to fully cool and sit out at room temperature for a couple of hours to crisp.
- For a more savory variation: Omit sugaring and sprinkle with paprika, red pepper, etc. when removed from oven. You may also have to adjust the baking time (for less time).
- A couple of different flavor ideas: Instead of using sea salt, sprinkle with either cinnamon or a combination of chai spices.