Slow-Roasted Pear Chips


Slow-roasted pear chips let you switch out the crackers on your cheese plate for something seasonal (and gluten-free). The slightly sweet crisps are the perfect crunchy partner for a round of gooey triple-cream cheese and some toasted pecans. Of course, the chips are also a satisfying -- and wholesome -- snack all by themselves.


  • Firm, underripe pears


  1. Very thinly slice pears lengthwise with a mandoline or chef's knife and place in a single layer on parchment-lined baking sheets. Bake in a preheated 225 degrees oven 1 1/2 hours. Flip slices and continue baking until darkened slightly and edges have curled (they should still be pliable), 1 to 1 1/2 hours. Transfer to a wire rack and let stand until cool and crisp. Store at room temperature in an airtight container up to 1 week.

    Aaron Dyer



Liberally sprinkle tops of slices with cinnamon sugar. Bake as indicated above.

Generously brush tops of slices with maple syrup. Bake as indicated above.

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