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Debbie Arrington

Persimmon chips: One large Fuyu persimmon yields a lot of chips. A little cinnamon accents the naturally sweet flavor.

More Information

  • Persimmon chips

    Makes about 2 dozen chips.

    INGREDIENTS

    Fuyu persimmons, well washed

    Parchment paper

    Cinnamon (optional) to taste

    INSTRUCTIONS

    Preheat oven to 350 degrees F.

    Remove stem end of persimmon and any seeds. Turn fruit on side. With a sharp knife, slice off flat end. Make very thin crosswise slices, under an eighth inch in thickness.

    Line cookie sheets with parchment paper. Place slices on paper, spaced slightly apart so none overlap. Sprinkle the slices with dashes of cinnamon, if desired.

    Bake at 350 degrees for 10 to 15 minutes or until the sides of the chips begin to curl. Turn the slices over and return to oven. Bake another 10 to 15 minutes or until crisp. Remove from oven and let cool.

Want a no-guilt treat? Try persimmon chips

Published: Tuesday, Dec. 24, 2013 - 11:58 am

Finally, here’s a guilt-free treat for last-minute holiday “bakers”: Persimmon chips.

This idea satisfies two cravings: Something sweet and a little crunchy. It’s a tasty alternative to cookies and candy — and kids like these chips, too.

Sliced thin enough, persimmon chips taste similar to oven-baked sweet potato chips. One large persimmon — about 70 calories — can yield a dozen chips. No oil is necessary, so no fat. Plus persimmons are high in anti-oxidants, vitamins and fiber. (And it’s a serving of fruit!)

All you need: One or two Fuyu persimmons (the flat kind), parchment paper, a cookie sheet, sharp knife and a hot oven. Cinnamon is optional, but adds to the holiday appeal — and makes the house smell great while baking.

Use a crisp but ripe Fuyu for crisper chips; softer fruit yields slightly leathery chips (which still are very tasty). Totally ripe persimmons (like a sack of jelly) are impossible to slice, so save those for pudding (or cookies).

The key to making these chips is to slice the persimmon as thin as possible; less than an eighth inch thick is ideal. No peeling is necessary.


Call The Bee’s Debbie Arrington, (916) 321-1075. Follow her on Twitter @debarrington.

Read more articles by Debbie Arrington



About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
cmacias@sacbee.com
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
apierleoni@sacbee.com
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
brobertson@sacbee.com
(916) 321-1099
Twitter: @Blarob


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Note: The Appetizers blog switched blog platforms in August 2013. All posts after the switch are found here. Older posts are available using the list below.

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