Oven dehydrated pears make for a nice snack or addition to salads if you’re hankering for something crunchy and sweet.

I’ve been wanting to try my hand at dehydrating food for a while. The only problem is, I don’t have a dehydrator. I kind of figured it would be too hard to do in the oven or wouldn’t really work because the temperature couldn’t get low enough. Thankfully I was wrong because investing in another kitchen appliance is just NOT something I want to do.

My first go at dehydrating food was pear chips. As usual, I had a bunch of pears waiting to be used up and figured now was as good a time as any. So after I peeled them, I got out my mandolin slicer and protective glove (please please please use one when using a mandolin slicer to protect your fingers) and got to slicing. I then soaked the pears in cold water + citric acid to help them from browning too much.

I was able to get my oven to 170°F/76°C, so that was a fun surprise. At that temperature, the pears took around 3-4 hours to get to the point of crispiness I was looking for.

Two thoughts about the pear chips once they were done and I got to sample them:

1. They were good not great. Not sure they are worth the effort and time it took to make them.
2. They would probably be a nice treat for salad (reminiscent of my beloved Fuji Apple Chicken Salad from Panera)

Print Recipe

Oven Dehydrated Pears

Author: Emily @ My Failsafe Life Cuisine: American Courses: Snack Recipe Keys: Dairy Free Gluten Free Low Salicylate N Nightshade Free

Prep Time 10 mins Total Time 10 mins

Servings: 4

Description

Oven dehydrated pears make for a nice snack or addition to salads if you’re hankering for something crunchy and sweet.

Ingredients

Servings

• 3-4 pears (peeled)
• 2 cup cold water
• 1 tsp citric acid

Instructions

1. Preheat oven to lowest temperature possible (mine is 170°F/76°C). Prep a baking sheet with parchment paper or a silicone liner and set aside.

2. Using a mandolin slicer and protective glove, slice pears at 1/4 to 1/8 inch from bottom to top evenly into chips.

3. In a large bowl, combine cold water and citric acid. Add in pear chips and let sit for 5-10 minutes. Transfer to your prepared baking sheet, leaving some space between each pear.

4. Place in oven and bake for 3-4 hours, or until pears reach desired consistency (leather, crunchy, etc.). The longer you let the pears dry, the crunchier they become.

5. Store in an airtight container or jar. Pear chips can be stored at room temperature or frozen for longer term storage.

Note

Be careful with serving sizes here. It’s really easy to eat more than you think when it comes to dehydrated food. 

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This recipe is FAILSAFE and RPAH Elimination Diet Friendly. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate. 

Keywords: dairy free, gluten free, low salicylate, nightshade free, pear, rpah elimination diet