Fruit Chips are a colorful, crispy and naturally sweet snack. Fruit gets transformed into a tasty chip when it is sliced thin and dehydrated.
To make fruit chips, select the fruit you have available to you, slice as thin as possible and then dehydrate for about 4-8 hours. The lower your dehydrator temperature, the longer it will take to dehydrate. You will know when it is done by tasting your fruit and noting whether there is any moisture in your fruit or whether it tastes dried. If you do not have a dehydrator, use your oven to bake the fruit chips at the lowest temperature possible.
If dehydrating apples, dunk the apple slice into a bowl of lemon water to prevent browning.
Apple, sliced with a mandolin then dunked in 2 Tbsp lemon juice and water to maintain color and prevent browning
Strawberries, thinly sliced
Kiwi, thinly sliced
Slice your fruit as thin as possible. If you have a mandolin, use that to create a very thinly sliced piece of fruit. If not, use a sharp knife.
Place on a dehydrating rack and dehydrate at 130 degrees for about 4 hours. If you do not have a dehydrator, turn on your oven to its lowest temperature and bake for a few hours, until your fruit is crispy.
You can see in this picture that I tried to dehydrate raspberries. They didn’t dehydrate in 8 hours so I gave up. I am sure if I let my dehydrator run all night, they would have eventually dehydrated.
Creating fruit chips is a fun way to explore different ways to enjoy fruits.