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Anna Olson's Crisp Fruit Chips

Yes, this is another recipe from Food and Drink Magazine! "A garnish of fruit chips is a dramatic way to add shards of concentrated flavour and snappy crunch to winter desserts and soups. Pastry chef Anna Olson, host of Food Network Canada's "Sugar" and owner of Olson's Foods and Bakery in Port Dalhousie, particularly loves pear or pineapple chips. They're easy to make at home, she says, but cautions "the real trick is having a good sharp mandolin slicer to cut the fruit thinly." I had fun making these beautiful garnishes so I thought I would share! They may be made with your favourite fruits, unpeeled pears or apples sliced lengthwise, or peeled and uncored pineapple are good choices. Use your imagination!! Ingredient amounts are approximate, you can add more or less fruit and icing sugar to taste.

5.0 · 2 reviewsRecipe card by LeslieEditorial by recipesvibrant · Updated October 13, 2026
Tropical FruitsFruitCanadianVeganKid FriendlyFree Of...
Anna Olson's Crisp Fruit Chips

Total time

95 min

Servings

1

Calories

116.7

Category

Pears

Discover how to transform fresh pears into delicate, crunchy snacks with this easy guide to Anna Olson-inspired Crisp Fruit Chips. Naturally vegan, kid-friendly, and requiring only one ingredient, these oven-baked chips are the perfect healthy alternative to store-bought sweets. Learn the simple technique for achieving a professional-grade dehydrating effect right in your home oven.

Ingredients

Makes 1 serving

  • 2 icing sugar

Method

  1. Using a mandolin slicer (inexpensive Japanese versions are available in most kitchen supply stores), very thinly slice your favourite fruits.

  2. Arrange slices in a single layer on a parchment-lined baking sheet; sprinkle with icing sugar.

  3. Top with another sheet of parchment and another baking sheet.

  4. Dry in a 225ºF (110ºC) oven for 45 minutes. Remove top baking sheet and top layer of parchment; continue drying in the oven for at least another 45 minutes, until crisp. The more moist the fruit the longer it will take to dry.

  5. Let cool completely; store in an airtight container.

Cook's notes

  • Use a mandoline slicer to ensure uniform thickness, which is crucial for even dehydrating.
  • Choose pears that are ripe but still firm to the touch for the best structure.
  • Rotate your baking sheets halfway through the baking process to prevent hot spots.
  • Let the chips cool completely on a wire rack; they will crisp up further as they lose residual heat.

Easy swaps

  • Experiment with other fruits like apples, kiwi, or stone fruits using the same time and temperature.
  • Add a light dusting of ground cinnamon or ginger before baking for an extra flavor profile.
  • For a savory twist, lightly sprinkle with sea salt or chili powder.

Frequently asked

How thin should I slice the pears for crisp chips?

Aim for 1/8-inch thickness. If the slices are too thick, they will remain chewy instead of becoming crisp.

Do I need to peel the pears?

No, leaving the skin on adds fiber and helps the chips hold their shape during the baking process.

Why did my chips turn brown?

Browning is natural due to the caramelization of natural fruit sugars. If they are browning too quickly, lower your oven temperature by 10-15 degrees.

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