No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Apple and Pear Chips

Use unblemished, slightly underripe fruit to make these chips. They can be kept in an airtight container between layers of parchment paper for up to three days.

  • yield: Makes about 1 1/2 dozen

advertisement

advertisement

Ingredients

  • 1 apple
  • 1 pear
  • 3/4 cup sugar

Directions

  1. Step 1

    Heat oven to 200 degrees. Place a Silpat (French nonstick baking mat) or parchment paper on a baking sheet. Using a mandoline or a very sharp knife, slice apple and pears into very thin translucent rounds (slice pears lengthwise). Do not remove seeds or cores.

  2. Step 2

    Place sugar on a plate; dip both sides of fruit slices into sugar to coat. Transfer slices to baking sheet.

  3. Step 3

    Bake until edges begin to ruffle, about 1 hour. Turn slice over and continue baking until golden brown, about 1 hour more.

  4. Step 4

    Transfer chips in a single layer to a wire rack to cool and harden.

Source
Celebrating 2000, Special Issue 2000

Related Topics

advertisement

advertisement

Reviews (1)

  • mmsrjs 25 Nov, 2007

    TRIED THESE BUT WAY TO MUCH SUGAR FOR ME, WILL GO BACK TO OLD METHOD OF USING THE DRIER MACHINE, THAT WAY NO SUGAR. DRIED THEY ARE GREAT IN OATMEAL FOR BREAKFAST