Finally, heres a guilt-free treat for last-minute holiday bakers: Persimmon chips.
This idea satisfies two cravings: Something sweet and a little crunchy. Its 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 its 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 Bees Debbie Arrington, (916) 321-1075. Follow her on Twitter @debarrington.