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.

Ingredients

Very firm under ripe pears (any variety)

Parchment paper

Directions

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.