Crispy Pear Chips
One of my favorite dynamics of the chef/farmer relationship is the unusual request. For instance I will call a particular farmer inquiring about the availability of green tomatoes. Another I may call for broccoli leaves. For this recipe I asked for the most underripe pears available. These slow roasted pear chips are delicious on their own as a crunchy snack used as a cracker replacement on a cheeseboard. I serve them as an amuse bouche paired with local goat cheese & pine nuts.
Very firm under ripe pears (any variety)
Preheat oven to 250.
Very thinly slice your pears (with a mandolin, paper thin) and lay them flat on parchment paper. They can be touching one another but not overlapping.
Cook for 1 1/2 hours, rotating the pan every 30 minutes to ensure uniform texture.
Flip the pears over and then continue to cook for another 1 1/2 hours. They should be darker in color, shrunken and curled up a bit. If they do not feel crisp enough, let them cook and see if they crisp up then. If not, place back in the oven for 30 minutes.