Photo: Wikimedia Commons, CC BY-SA 3.0 · source
Dried · From Bladwijzer
Dried nashi chips
- Makes: ± 150 g chips
- Time: 6–8 hrs
- From: Nashi pear
Ingredients
- 1 kg firm nashi pears
- 1 litre water
- juice of 1 lemon
- 1 tsp cinnamon (optional)
Method
- Mix the water with the lemon juice.
- Wash the nashi pears, remove the cores and cut them into very thin rings of about 3 mm, preferably with a mandoline. There is no need to peel them.
- Soak the rings in the lemon water for 3 minutes, drain them and pat dry.
- Lay them side by side on racks or baking trays lined with baking paper and dust with cinnamon if you like.
- Dry them in a dehydrator at 55–60 °C, or in a normal oven at 60 °C with the door ajar (wedge a wooden spoon in it). Turn them over after 3 hours.
- After 6 to 8 hours they feel dry and turn crisp as they cool. If they are still chewy, dry them for another hour.
Storing: In a tightly closed jar or tin in a cool, dry place for up to 3 months. If moisture gets in, they turn soft again.