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.

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

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.

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.

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