Multi-Fruit Chips

Method

1. Slice the fruits very thinly, about 1–1.5 mm thick. Use a Japanese mandoline for the pears and a sharp chef knife for the strawberries and blueberries.
2. Place the pear slices on a baking sheet lined with a silpat. Arrange strawberry and blueberry slices on top of the pear slices.
3. Cover the slices with another silpat and press down with another baking sheet.
4. Bake at 90°C (200°F) for 10–15 minutes, until the slices soften and become translucent. This step caramelizes the natural sugars to create clear chips.
5. Carefully remove the top silpat and lower the oven temperature to 75°C (170°F).
6. Dehydrate the chips in the oven until completely dry. This typically takes a few hours.
7. Remove from the oven and let the chips cool completely.
8. Carefully remove the chips as they will be very thin and delicate.