Ingredients for Anna Olson's Crisp Fruit Chips
- 2 large apples or pears or 1 pineapple
- 2 tablespoons for every 2 cups of sliced fruit
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How to Make Anna Olson's Crisp Fruit Chips
- Preheat oven to 225°F (107°C). Line a baking sheet with parchment paper.
- Using a mandolin slicer, thinly slice your chosen fruit (approximately 1/8 inch thick). For pears and apples, slice lengthwise; for pineapple, peel and core first.
- Arrange fruit slices in a single layer on the prepared baking sheet, ensuring they don't overlap.
- Lightly sprinkle with icing sugar (approximately 2 tablespoons for every 2 cups of sliced fruit).
- Carefully top with another sheet of parchment paper and then another baking sheet (this helps to prevent the fruit from curling and ensures even drying).
- Bake for 45 minutes.
- Remove the top baking sheet and parchment paper.
- Continue baking for another 45-60 minutes, or until the fruit chips are completely crisp and dry. Thicker slices or juicier fruits may require longer baking time.
- Remove from oven and let cool completely on a wire rack.
- Once cool, store in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
117g
Fat
0g
Carbs
9g