Baked Clear Pear Chips

Slice pears using a mandolin to 1.5-2.0mm thickness.

Place slices on a baking sheet between two silpats and add another tray on top for weight.

Bake at 200F or 93C for about 15 minutes until slices have softened and become translucent.

Carefully remove the top silpat and lower oven temperature to 175F or 80C.

Keep chips in the low temperature oven until completely dehydrated, which can take a few hours.

Remove from oven and let them cool.

Remove chips carefully as they will be paper thin.