Makes 20 to 30 pear chips
This recipe is from "The Sweet Life: Desserts From Chanterelle" by Kate Zuckerman (Bullfinch Press, $35, 224 pages). A Kuhn Rikon Quick Slice mandoline sliced the pears quickly and evenly.
3/4 cup sugar
1/4 teaspoon cream of tartar
1 cup water
2 underripe pears
Preheat oven to 225 degrees.
In a medium saucepan, combine the sugar, 1 cup water and 1/4 teaspoon cream of tartar, and bring to a boil. Lower the heat and continue to simmer while slicing the pears.
Slice the pears 1/16-inch thick using a mandoline. Immediately immerse the pear slices in the boiling liquid. When the syrup has resumed a rapid boil, remove the slices with a slotted spoon to a plate. When cool enough to handle, place slices on a pan lined with parchment paper. Make sure slices don't touch or overlap.
Bake 40 to 50 minutes, rotating pans halfway through baking. Once chips take on a dry appearance, remove one from the oven and allow to cool on the counter. If it's crispy once it's cooled, it's ready.
The chips will keep for two weeks, or longer if refrigerated.