Cocoa Pear Chips

Yay, Friday!

I don't know about you guys, but I get a little burnt out on sweets during the holidays. Don't get me wrong, cookies and candy are amazing and it wouldn't be Christmas without them, but sometimes you just need a little something to change it up between candy sprees. 

I could give you a kale salad, but I really don't think it's the right time for that. Enter: pear chips. They're different, not too sweet, healthy, and satisfying. They're also super easy to make and transport like champs, so they're perfect for sharing at parties and whatnot. What's not to love? 

These take a while to bake, but you can easily finish all the prep in 5 minutes, then all you have to do is toss 'em in the oven and forget about them for a while. (I said a while...you can't blame me if you accidentally make pear fossils.) 

After a few hours low + slow, you'll be left with chewy, ever so slightly sweet slices of dried pear. The pears are dusted with a cocoa/cinnamon coating that pairs (heh) perfectly—seriously, why have I never done pears and chocolate before? These aren't super chocolatey, and have just a hint of bitter cocoa that adds a really nice complex flavor. 

Inspiration goes to Food 52 (which is an amazing website by the way)

Cocoa Pear Chips

  • 2 pears; slightly underripe (I used bosc, but any kind will work)
  • 1 heaped tbsp coconut sugar
  • 1 heaped tbsp unsweetened cocoa powder
  • 1/4 tsp cinnamon
  • pinch sea salt
  • dash of ginger (optional)

Preheat the oven to 275°F and line a baking sheet with parchment paper. 

Cut the pears in half and use a teaspoon to scoop out the cores. Thinly slice the pear halves about 1/8-1/4 inch thick. I used a mandolin, but a knife works just as well.

Arrange the pear slices in a single layer on a cooling rack, then set the rack on the cookie sheet. 

Mix together the cocoa, sugar, cinnamon, salt, and ginger in a small bowl, then sprinkle over the pears. 

Bake for 2 hours or so, checking occasionally towards the end of baking. The pears should be very thin and dry, but not rock hard. They should crisp up a little as they cool but if they aren't keep them in the oven set on "warm" setting for a while. 

Hope everyone's final week before break has been nice. Almost there!