Persimmon Chips

Our favorite way to eat persimmons.

This easy recipe is a riff on my Baked Apple Chips recipe. I love persimmon, but served raw in a salad isn’t all that appealing to my kiddos. Instead, I slice them thin, toss with cinnamon and nutmeg, and get them crispy-crunchy in the oven. They are a delicious and colorful snack, equally perfect for lunchboxes or a holiday party snack table. Keep a batch in a sealed glass jar for quick and easy snack satisfaction.

Persimmon Chips

Prep time: 5 minutes
Cook time: 90 to 120 minutes
Serves 4

Ingredients for Persimmon Chips:

4 large Fuyu persimmons
Juice from half a lemon
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon sugar (optional)

Directions for Persimmon Chips:

1. Preheat the oven to 250°F. Line two rimmed baking sheets with parchment paper and spray lightly with oil (or line them with a Silpat mat, no oil required).

2. Leaving the skin on, slice the persimmons crosswise into thin layers, about ¼-inch thick.

3. In a large bowl, gently toss the slices with lemon, cinnamon, and nutmeg. You can add a touch of sugar if you like.

4. Divide the slices evenly between the baking sheets and bake for 60 minutes. Flip the persimmons, then bake for 30 to 60 minutes more, or until the slices are light brown and crispy. Timing will vary based on how much moisture is in your persimmons and how thick the slices are. Thicker slices will be a little more chewy. For extra-crispy chips, leave the persimmons in the oven 15 minutes more.

4. Let the chips cool completely, then store in your pantry in an airtight container for up to 1 week.

Tip: The lemon juice in this recipe will help the persimmon chips keep their beautiful color.