healthy snacking: pear chip edition!

     The end of summer means lots of snacking. Don't ask me why, but it's a struggle I face every year. Now usually I fall down the rabbit hole of chips and cheez-its and cookies and all sorts of traps that will bring on my winter weight earlier than I prefer to happen. But this year I shall overcome! Or not...who knows. Food is pretty awesome after all.

     At this point it is not "I need to stop snacking" (because that is crazy talk) but rather "I need to snack healthier." So I rattled my brain and realized - fruit chips! Veggie chips! Oh, the possibilities! And since it's fall why not have my first shot at this be pear chips?

     Keep in mind I am unfortunately not the proud owner of a dehydrator (or a mandoline for that matter). My guess is you aren't either (but if you are then, damn, I'm jealous), so the trick is to cut carefully and cook low and slow.

     I could have done something to spice it up, like add cinnamon, honey, maple syrup, or what have you, but decided I wanted to keep it classic and simple for the first go around. I am glad I did! At first bite you get a nice crunch and as you chew this beautiful sweetness comes through. Fruit really is nature's candy, and even more so when baked. Now that I know how delicious and easy it is, I will be playing around with toppings!

     The cook time may seem daunting, but I promise you these chips could not be any easier to make. 

Pear Chips
Prep Time: 10 minutes
Cook Time: 2 1/2 - 3 1/2 hours (depending on chip thickness)
Servings: around 10-12 chips per pear

You Will Need:

• Pears of your choice (I used Bosc for their firmness), as many as you like!

1. Wash pears and dry. Preheat oven to 225-250 degrees, depending on your oven. If you know it is on the accurate side then go for 225. If it tends to undercook, go for 250.
2. Slice the pears thin, lengthwise, using a sharp knife (CAREFULLY!) or a mandoline (AGAIN, CAREFULLY!). Don't bother coring or even removing stems, there is no need!
3. Line a baking sheet with parchment paper. Place pear slices in a single layer on the sheets. It's okay if they are close, as they cook they shrink and plenty of space opens up. 
4. Place in the oven and let cook for 1 1/2 hours. Take them out of the oven and flip, and let cook for another 1-2 hours depending on thickness. Be sure to check in on them at the 1 hour mark as some chips may be thinner than others and you will want to take those out earlier than the rest.
5. To determine if chips are ready - you want the sides to be curling and for the appearance of the pears to be somewhat dry. If the middle still feels moist let them continue to cook.
6. Place chips on a plate or wire cooling rack (assuming they don't slip through the cracks) and let cool. As they cool they will harden. Resist the urge to eat them fresh out of the oven!

What do you want to see made into a chip next?