These chips are thinly sliced pears coated with sugar and baked until crisp.
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.
You can use any kind of pear to make these chips. They can be stored in an airtight container, between layers of parchment paper, for up to two days.