Stained Glass Fruit Chips ©

Tutorial Video for Home Chef Seatte's Original Stained Glass Pear Chips © - by Alessandro Bruxel

Process:

1- Slice pears and kiwi using a mandoline, 1.0-1.5mm and using a sharp knife cut thin slices of strawberries and blueberries (Barlett or Bosc Pears are my choice as they have worked best for me). Also choose pears that are ripe but still firm enough to slice.
2- place pear slices on a baking sheet and on top of them, lay the other fruits.
3- bake at 200F-93C with another silpat and baking sheet on top, for about 20-25 minutes until fruits have soften and become translucent.
4- carefully remove the top silpat and lower oven temperature to 175F-80C. Arrange any fruits that may have moved.
5- keep chips in the low temp oven until completely dehydrated, 1-2 hours depending on initial thickness.
6- Remove from oven and let them cool.
7- remove chips carefully as they will be paper thin.
- Chips should be kept in airtight container to maintain crispness but they will eventually soften, they are still great to eat like that but can be popped back in low temperature oven and they will crisp up again.

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