Dehydrated Spiced Apple and Pear Chips
Crispy, naturally sweet, and perfectly spiced apple and pear chips. This healthy snack requires zero added sugar and relies on consistent slicing and low heat to achieve the ultimate crunch.
Equipment
- Mandoline slicer
- Baking sheets or Dehydrator
- Parchment paper (if using oven)
- Large bowl
- Wire cooling rack
Ingredients
Main Ingredients
- 2 medium Crisp Apples (e.g., Honeycrisp, Fuji, or Pink Lady) — Washed, core left intact
- 2 medium Firm Pears (e.g., Bosc or Anjou) — Washed, core left intact
Lemon Bath & Spices
- 4 cups Water — Cold
- 2 tablespoons Lemon juice — Freshly squeezed
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg (optional)
- 0.25 teaspoon Ground cardamom (optional)
Main Ingredients
| 2 medium | Crisp Apples (e.g., Honeycrisp, Fuji, or Pink Lady) | Washed, core left intact |
| 2 medium | Firm Pears (e.g., Bosc or Anjou) | Washed, core left intact |
Lemon Bath & Spices
| 4 cups | Water | Cold |
| 2 tablespoons | Lemon juice | Freshly squeezed |
| 1 teaspoon | Ground cinnamon | |
| 0.25 teaspoon | Ground nutmeg (opt.) | |
| 0.25 teaspoon | Ground cardamom (opt.) |
Instructions
-
Preheat your oven to 200°F (95°C). If using a dehydrator, set it to 135°F (57°C). Line 2-3 large baking sheets with parchment paper if using the oven.
~5 minA lower temperature ensures the fruit dehydrates rather than bakes, preserving color and flavor. -
In a large bowl, mix the cold water and lemon juice. This acidulated water bath will prevent the fruit from browning.
~2 min -
Using a mandoline slicer set to 1/8-inch (3mm) thickness, carefully slice the apples and pears crosswise. Leave the cores intact for a beautiful star pattern in the center. Remove any loose seeds that fall out.
~5 minAlways use the safety guard or a cut-resistant glove when operating a mandoline. Consistent thickness is the secret to even crispiness. -
Drop the fruit slices into the lemon water bath as you cut them. Let them soak for 3 to 5 minutes, then drain well and pat completely dry with clean kitchen towels or paper towels.
~5 minDrying the slices thoroughly is crucial; excess water will steam the fruit and increase dehydration time. -
In a small bowl, combine the cinnamon, nutmeg, and cardamom. Arrange the dry fruit slices in a single layer on the prepared baking sheets or dehydrator trays. Lightly dust the spice mixture evenly over the slices.
~3 minDo not overlap the slices; they need airflow to dry out properly. -
If using an oven, bake for 2 to 2.5 hours, flipping the slices halfway through. If using a dehydrator, dry for 6 to 8 hours. The fruit is done when it feels dry to the touch and the edges curl slightly.
~2h 30mOven temperatures vary. Check the fruit at the 90-minute mark to ensure they aren't browning too quickly. -
Remove the trays from the oven or dehydrator. The chips will still feel slightly pliable while warm. Transfer them to a wire cooling rack and let them rest for at least 30 minutes to crisp up completely.
~30 minThe magic happens during the cooling phase. If they are still chewy after cooling, return them to the oven for another 15-20 minutes.
Tips & Storage
- Firm fruit works best. Overripe or soft fruit will turn mushy on the mandoline and take significantly longer to dry.
- If your oven's lowest setting is higher than 200°F (e.g., 250°F), prop the oven door open slightly with a wooden spoon to allow moisture to escape and prevent burning.
- Natural sugars in the fruit concentrate as they dry, making these chips remarkably sweet without any added sugar.
- Storage: Store the completely cooled fruit chips in an airtight container or mason jar at room temperature for up to 1 week. If they lose their crispness due to humidity, pop them back in a 200°F oven for 5-10 minutes, then cool again. To extend shelf life, add a food-safe silica gel desiccant packet to the jar.