Peach Chips Food

OVEN DRIED PEACH CHIPS

Steps:

• Preheat oven to 200 degrees F. Line a baking sheet with parchment
• Wash and dry peaches. Cut in half and remove the pit
• Peel peaches if you prefer to not eat the peel or if they are not organic*
• Slice peaches in 1/8 inch slices, reserve ends for another use. Note: if you slice the peaches thicker, it will take longer for them to dry
• Place peach slices on parchment lined baking sheet, leaving space between each slice
• Bake at 200 degrees F for approximately 2 hours, until the top of the peaches are dry
• Peel the peach slices from the parchment paper and flip over. Continue to bake for another 30 minutes to an hour until fully dehydrated
• Remove the dried peach slices from the oven and allow to cool completely. Store in an airtight container at room temperature. The peach chips can be stored for several months at room temperature without spoiling

PEACH CHIPS

Steps:

• Leaving the skin on the peaches thinly slice each peach down one side until you get to the pit- Flip the peach over and slice on the other side (you wand each chip to be round and pretty, so you'll have some excess on either side of the peach pit).
• Quickly blanch the peach slices in a pot of rapidly boiling water- just long enough to sightly cook it and to get rid of some of the fuzz (less than 2 minutes) Remove from the water and allow to drain and cool enough so that you can touch them.
• On a sheet pan lay out a sheet of parchment paper- spray liberally with non-stick spray (Pam or whatever).
• Lay out each slice of peach flat on the parchment paper- Do not allow them to touch each other.
• Bake in a 375°F oven until crispy.
• Allow to cool and gently remove from the parchment paper--if you did not use enough kitchen spray they will be hard to remove.
• Store for up to 1 month in a cool and dry location.