Persimmon Chips
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4-5 persimmons (firm and ripe)
- ΒΌ cup lime juice ((60ml))
- 1Β½ tbsp raw cane sugar ((18g))
- 1 tsp cinnamon ((2g))
- ΒΌ tsp nutmeg ((0.5g))
- ΒΌ tsp ginger ((0.5g))
- β tsp pink salt ((0.75g))
Method
- Wash and thoroughly dry each persimmon and set aside.
- Slice and discard the top and ends of each persimmon.
- Use a mandolin slicer to thinly slice the persimmons (I set my device to 5mm).
- Whisk together the lime juice, cinnamon, nutmeg, ginger, raw cane sugar and pink salt in a small bowl. If you aren't adding flavour, skip this step and move on to step 7.
- Place the persimmon slices in a large ziplock/secure bag along with the lime juice/spice mixture.
- Shake the bag until the mixture coats all of the slices and leave to marinate for 10 minutes.
- Remove the slices from the bag and place each one on the dehydrator trays/racks. Being careful not to overlap them.
- Set the dehydrator to 140F/60C for 8-15 hours. The amount of time will depend on how crispy you like your chips and the thickness.
- Once done, store in an airtight container.