Fall in northern California means time for persimmons! Each year, I go hunting for persimmons – to friends, family, and anyone who has a persimmon tree and will gift us some. This year, I hit the jackpot! So many amazing and yummy persimmons. Which means, persimmon chips! This is my family’s favorite way of eating them and it allows us to have them for months. Persimmon chips are simply dried persimmons and they are so easy to make. We do use a dehydrator, but you can also dry persimmons in an oven. A mandolin slicer also helps make the job easier and a great kitchen tool to have; otherwise, you will have to cut all of the persimmons by hand.
- Use firm, unblemished persimmons. Peel the skin off and cut to 1/4" slices. Remove any seeds, if necessary.
- Lay evenly on a dehydrator tray or on a lined baking sheet. If using a dehydrator, set for 135 degrees and let dehydrate for approx. 7-8 hours. They will still be slightly pliable and soft. My family likes them this way, but feel free to dehydrate longer until more crisp. If using an oven, set the oven to the lowest setting, usually 175-185 degrees. Leave in oven for 2-3 hours, checking on them a couple of times, to ensure they do not get too dry or burn. You may need to turn them at least once to get all the moisture out.
- Once done, store in an airtight container. I use vacuum seal bags and can keep them for up to 6 months.