Pear Crisps 6.000

Deb Lindsey for The Washington Post

Nourish Dec 3, 2015

This recipe turns one simple ingredient into a fun treat with surprisingly complex layers of taste and a crunchy, yet chewy, chiplike texture.

The crisps are wonderful as a snack on their own, as a healthful dessert to tuck into a lunchbox, as an elegant alternative to crackers for serving with cheese, or as a base for a slice of spice-rubbed pork as a pass-around hors d’oeuvre.

It’s best not to mix pear varieties on the same baking sheet, as they will be done at different times. Also, watch them closely in the last few minutes, as they can go from crisp to burnt very quickly.

Make Ahead: The pear crisps can be stored in an airtight container for up to 1 week.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 3 medium-to-large firm (unpeeled) pears, any variety, stemmed


Preheat the oven to 225 degrees. Line 2 baking sheets with parchment paper.

Use a chef’s knife or a mandoline to slice the pears very thinly lengthwise, discarding (or eating) the very end slices. Include slices that have some core; just cut out the seeds and the tough center part.

Arrange the slices in a single layer on the baking sheets; bake for 1 1/2 hours, then use tongs to turn the slices over. Bake until the pears are dried and slightly darkened and the edges have curled, 1 to 1 1/2 hours more (for a total of 2 1/2 to 3 hours). They will still be pliable when they are done but will crisp further as they cool.

Allow to cool completely on a wire rack before serving or storing.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Mary-Denise Smith.

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