Recipe courtesy of Aida Mollenkamp
Recipe courtesy of Aida Mollenkamp
Watch how to make this recipe.
Spiced Fruit Chips
Getting reviews...
- Level: Easy
- Total: 2 hr 40 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 2 hr
- Yield: About 40 chips
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 7
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 0 mg
- Level: Easy
- Total: 2 hr 40 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 2 hr
- Yield: About 40 chips
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 7
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 0 mg
Ingredients
Directions
- Heat oven to 200 degrees F. Combine sugar and spice in a small bowl and mix until evenly combined.
- Stem fruit and, using a mandoline, slice lengthwise into paper-thin slices, about 1/16-inch thick. Line 2 baking sheets with parchment paper or silicone baking mats and evenly space fruit on the sheets.
- Sprinkle sugar mixture over fruit and bake until lightly brown and dry and crisp around edges, about 2 hours. Let cool on baking sheets. Chips can be stored at room temperature in an airtight container for up to 10 days.
