Sugared Pear Chips
These chips are thinly sliced pears coated with sugar and baked until crisp.
- Yield: Makes about 18
Source: Martha Stewart Living, January 2005
- 2 slightly underripe pears
- 3/4 cup sugar
Preheat oven to 200 degrees. Line a baking sheet with a Silpat baking mat or parchment paper; set aside.
Using a mandoline or very sharp knife, slice pears lengthwise into very thin, translucent rounds (do not remove seeds or cores; they will soften after cooking).
Place sugar on a plate; dip fruit slices in the sugar, turning to coat both sides. Transfer to a baking sheet, arranging slices in a single layer.
Bake until pear edges begin to curl, about 1 hour. Turn slices over. Bake until golden brown, about 1 hour more.
Transfer chips to a wire rack, in a single layer; let cool completely and harden.