Why You’ll Love This Baked Cinnamon Pear Chips
- They’re a naturally sweet, guilt-free snack. With no added sugar (just a sprinkle of cinnamon!), these chips are a fantastic way to satisfy a sweet tooth. The pears caramelize slightly in the oven, creating their own incredible sweetness.
- The process is wonderfully simple and meditative. Slicing the pears thinly and arranging them on the baking sheet can be a calming ritual. It’s a hands-on but not hectic recipe—perfect for a lazy Sunday afternoon.
- Your kitchen will smell absolutely heavenly. The combination of warm, baking fruit and spicy cinnamon is a scent I wish I could bottle. It’s the kind of aroma that makes a house feel like a home.
- They’re incredibly versatile. Enjoy them on their own, crush them over yogurt or oatmeal, or use them as a beautiful, edible garnish for cakes and ice cream. A little goes a long way in adding texture and flavor.
Ingredients & Tools
- 2-3 large, firm pears (like Bosc or Anjou)
- 1 teaspoon ground cinnamon
- A pinch of fine sea salt (optional, but it enhances the sweetness)
- 1 teaspoon lemon juice (optional, to prevent browning)
Tools: A sharp knife or mandoline slicer, 2 large baking sheets, parchment paper or silicone baking mats, a small bowl, a pastry brush (optional but helpful).
The beauty here is in the simplicity. Choosing firm pears is non-negotiable—softer varieties will turn mushy instead of crisp. The cinnamon is the star of the spice show, and that tiny pinch of salt? Honestly, it’s a secret weapon that makes the pear flavor pop.
Serves: 2-3 | Prep Time: 15 minutes | Cook Time: 1.5 – 2.5 hours | Total Time: 2 – 3 hours
Before You Start: Tips & Ingredient Notes
- Pear selection is everything. You want pears that are firm and just barely ripe. If they’re too soft and juicy, they’ll steam rather than crisp up in the oven. Bosc pears are my top choice because of their dense, dry texture.
- Embrace the mandoline. If you have one, now is the time to use it. Uniform, paper-thin slices are the key to chips that cook evenly. If you’re using a knife, just take your time—the goal is slices about 1/8-inch thick.
- Don’t skip the parchment paper. This is crucial for preventing sticking and ensuring an easy release. Silicone baking mats work wonderfully, too. Without a barrier, the pear sugars will caramelize and fuse to the pan.
- Patience is the secret ingredient. These chips bake low and slow. Rushing the process by turning up the heat will only lead to burnt edges and soft centers. Trust the process—it’s worth the wait.
How to Make Baked Cinnamon Pear Chips
Step 1: First, preheat your oven to a low 225°F (110°C). This low temperature is what dehydrates the pears slowly, crisping them up without burning. While it heats, line your two baking sheets with parchment paper. This is your no-stick insurance policy.
Step 2: Now, wash and dry your pears thoroughly. The trick is to leave the skins on—they add a lovely color and contain extra fiber. If you’re worried about browning, you can toss the sliced pears in a little lemon juice, but it’s not strictly necessary for the final result.
Step 3: Using a sharp knife or a mandoline, carefully slice the pears horizontally into very thin rounds, about 1/8-inch thick. Try to get them as even as possible. You’ll notice the core in the center of each slice—you can leave it for a rustic look or use a small round cutter to remove it. I often just pop the seeds out with the tip of my knife.
Step 4: In a small bowl, mix your cinnamon with the optional pinch of salt. Arrange the pear slices in a single layer on the prepared baking sheets—they shouldn’t be touching or overlapping. This allows for proper air circulation, which is essential for crisping.
Step 5: Lightly sprinkle the cinnamon mixture over the pear slices. You can use a fine-mesh sieve for a really even dusting, or just use your fingers. A little goes a long way here; you want a delicate coating, not a thick paste.
Step 6: Place the baking sheets in the preheated oven. Now, the waiting game begins. They will need to bake for anywhere from 1.5 to 2.5 hours. The exact time depends on your oven, the thickness of your slices, and the juiciness of the pears.
Step 7: After about 90 minutes, start checking on them. You’re looking for the edges to curl up slightly and the centers to look dry, not wet or shiny. The chips should feel firm to the touch. If some chips on the edges of the pan are done sooner, you can remove them and let the rest continue baking.
Step 8: Once they look and feel crisp, turn off the oven and—this is a pro tip—prop the oven door open slightly with a wooden spoon. Let the chips cool completely inside the turned-off oven. This final step helps them achieve that perfect, snap-on-bite texture.
Serving Suggestions
Complementary Dishes
- A cheese board — The crisp, sweet chips are a fantastic contrast to creamy, sharp cheeses like aged cheddar or a soft goat cheese. They add a sophisticated touch to any platter.
- Morning yogurt or oatmeal — Crushed over your breakfast bowl, they add a delightful crunch and natural sweetness that’s far better than sugary granola.
- Roasted pork or chicken — Use them as a unique garnish for savory main dishes. They add a sweet and crispy element that elevates a simple roast.
Drinks
- A hot cup of chai tea — The warm spices in the chai mirror the cinnamon on the chips, creating a beautifully cohesive and cozy flavor experience.
- A crisp white wine — A slightly sweet Riesling or a sparkling Prosecco pairs wonderfully, as the acidity and bubbles cut through the sweetness of the pear.
- Vanilla oat milk latte — For a non-alcoholic option, the creamy vanilla notes are a dreamy match for the simple, fruity chips.
Something Sweet
- Vanilla bean ice cream — Press a few chips into a scoop of high-quality vanilla ice cream for an elegant, textural dessert that feels gourmet.
- A simple pumpkin mousse — The earthy pumpkin and warm spices are a classic fall pairing with pear, and the chips provide a necessary crunch.
- Dark chocolate pots de crème — The bitter intensity of dark chocolate is perfectly balanced by the sweet, airy crispness of the pear chips on top.
Top Mistakes to Avoid
- Mistake: Slices that are too thick. If your slices are more like 1/4-inch, they’ll never get truly crisp. They’ll be chewy and might burn on the edges before the center dries out. Thin is in!
- Mistake: Overcrowding the baking sheet. I’ve messed this up before too, trying to fit just a few more slices on the pan. If the pears are touching, they’ll steam each other instead of baking, resulting in a soft, leathery texture.
- Mistake: Baking at too high a temperature. It’s tempting to crank the heat to speed things up, but you’ll end up with chips that are black around the edges and soggy in the middle. Low and slow is the only way.
- Mistake: Not letting them cool completely in the oven. They might still feel a bit soft when you first take them out. The residual heat as they cool is what finishes the crisping process. Skipping this can leave you with chewy chips.
Expert Tips
- Tip: Experiment with spices. While cinnamon is classic, a tiny pinch of cardamom, nutmeg, or even a chili powder can add an exciting twist. Just remember—a light hand is key.
- Tip: Use the convection setting if you have it. The fan in a convection oven circulates the air, which can help dry the chips more evenly and potentially shave a little time off the baking process.
- Tip: Store them perfectly. To keep them crisp, cool the chips completely and then store them in an airtight container at room temperature. If you live in a humid climate, tossing in a food-safe silica gel packet (like the ones from seaweed snacks) can help.
- Tip: Make a big batch. This recipe doubles or triples easily. Just make sure you use multiple baking sheets and rotate them in the oven halfway through for even baking. They make wonderful homemade gifts!
FAQs
Can I use a different type of fruit, like apples?
Absolutely! Apples work beautifully using the exact same method. Just make sure to choose a firm variety like Granny Smith or Honeycrisp. Apple slices might take a slightly shorter time to bake, so keep a close eye on them after the first hour. The core principle of thin slices, low heat, and patience applies to most firm fruits.
Why are my pear chips still chewy and not crisp?
This usually means one of three things: the slices were too thick, they were overcrowded on the pan, or they needed more baking time. If they’re just slightly bendy, they might crisp up as they cool completely. If they’re still leathery after cooling, pop them back in the oven for another 20-30 minutes. Humidity on baking day can also be a factor.
How long do these homemade pear chips last?
Stored correctly in an airtight container in a cool, dry place, they should stay crisp for about a week. If they lose their snap, you can briefly re-crisp them in a 225°F oven for about 10 minutes. They rarely last that long in my house, though!
Do I really need to core the pears?
It’s not strictly necessary, but it’s a matter of preference. The seeds in the core are edible but can be a bit tough. Leaving the core in gives a more rustic, flower-like appearance. Removing it creates a uniform chip. For my first batch, I’d try it both ways and see which you prefer.
Can I make these without any sugar at all?
This recipe already has no added sugar! The natural sugars in the pears caramelize and sweeten the chips all on their own. The cinnamon enhances the perception of sweetness without adding any calories. It’s a truly sugar-free snack that feels like a treat.
Baked Cinnamon Pear Chips
Make crispy, guilt-free Baked Cinnamon Pear Chips at home! This easy, 2-ingredient recipe creates a healthy snack with no added sugar. Perfect for lunchboxes or a sweet treat.
Ingredients
Ingredients
-
2-3 large, firm pears (like Bosc or Anjou)
-
1 teaspoon ground cinnamon
-
A pinch fine sea salt (optional, but it enhances the sweetness)
-
1 teaspoon lemon juice (optional, to prevent browning)
Instructions
-
First, preheat your oven to a low 225°F (110°C). This low temperature is what dehydrates the pears slowly, crisping them up without burning. While it heats, line your two baking sheets with parchment paper. This is your no-stick insurance policy.01
-
Now, wash and dry your pears thoroughly. The trick is to leave the skins on—they add a lovely color and contain extra fiber. If you're worried about browning, you can toss the sliced pears in a little lemon juice, but it's not strictly necessary for the final result.02
-
Using a sharp knife or a mandoline, carefully slice the pears horizontally into very thin rounds, about 1/8-inch thick. Try to get them as even as possible. You'll notice the core in the center of each slice—you can leave it for a rustic look or use a small round cutter to remove it. I often just pop the seeds out with the tip of my knife.03
-
In a small bowl, mix your cinnamon with the optional pinch of salt. Arrange the pear slices in a single layer on the prepared baking sheets—they shouldn't be touching or overlapping. This allows for proper air circulation, which is essential for crisping.04
-
Lightly sprinkle the cinnamon mixture over the pear slices. You can use a fine-mesh sieve for a really even dusting, or just use your fingers. A little goes a long way here; you want a delicate coating, not a thick paste.05
-
Place the baking sheets in the preheated oven. Now, the waiting game begins. They will need to bake for anywhere from 1.5 to 2.5 hours. The exact time depends on your oven, the thickness of your slices, and the juiciness of the pears.06
-
After about 90 minutes, start checking on them. You're looking for the edges to curl up slightly and the centers to look dry, not wet or shiny. The chips should feel firm to the touch. If some chips on the edges of the pan are done sooner, you can remove them and let the rest continue baking.07
-
Once they look and feel crisp, turn off the oven and—this is a pro tip—prop the oven door open slightly with a wooden spoon. Let the chips cool completely inside the turned-off oven. This final step helps them achieve that perfect, snap-on-bite texture.08
