Ingredients:
1 apple (your favorite kind-I like Fuji and Pink Ladies)
1 pear (your favorite kind- I like Anjou or Bartlett)
Cinnamon (optional)
Preheat oven to 225 degrees or you can use a dehydrator. Line 2 cookie sheets with parchment. Use a mandoline slicer to slice up the apples and/or pears. This makes it super quick and fast. Don’t worry about coring the fruit or even removing the stems. They will generally fall off as they cook. Spread the thin slices on the cookie sheets. You can sprinkle some cinnamon if you would like. I make mine plain as they are still delicious:). Then place in the oven for 1 1/2 hours. Then flip them. continue baking until crisp or about 1 hour more. Remove. Let cool. Chips keep in an airtight container for 1 week. However, I always leave mine in a bowl on the counter and they disappear within a few days or less:).
I bake my chips using a dehydrator. Dehydrators “cook” just enough at a low heat to preserve and crisp veggies and fruit, and meats, while still preserving the enzymes in the food making it more nutritionally dense. I have an Excaliber and love it! I pop the apples and/or pears in for 12 -16 hours at 135 degrees. Usually, I put them in at night and they are ready the next day.