PREP: 10 minutes DEHYDRATE: 10 hours MAKES: 1½ cups

Crispy Fruit Chips

What You’ll Need

3 to 4 cups ⅛-inch-thick sliced apples, pears, bananas, and/or strawberries*

2 Tbsp. water

2 Tbsp. lemon juice

How to Make It

1. Arrange fruit in a single layer on mesh-lined dehydrator trays. In a small bowl combine the water and lemon juice. Brush lemon-water mixture over sliced fruit.

2. Dehydrate at 135°F about 10 hours or until dry and crisp. Let cool completely. (Dehydrating tips, page 468.)

*Test Kitchen Tip: Use a mandoline slicer to create thin, even fruit slices.

Mango and/or Papaya Chips: Prepare as directed, except use sliced mango and/or papaya. Continue as directed. Dehydrate at 135°F about 11 hours or until dry and crisp.

PER ¼ CUP FRUIT CHIPS, PLAIN OR VARIATION: 38 cal., 0 g fat, 0 mg chol., 1 mg sodium, 13 g carb., 2 g fiber, 0 g pro.

Gently brush the lemon-water mixture over the sliced fruit before drying. The acid in the lemon keeps the fruit from oxidizing and balances the natural sweetness in the fruit.