Nothing like a good bag of chips, right? The crunch is so amazing and you can keep reaching your hand in that bag until you reach the point of tilting the bag to funnel the crumbs into your mouth. Now, take a second to read the ingredient list on that bag of chips. You probably notice hydrogenated oils, dyes, artificial flavors, monosodium glutamate (MSG), different powders, and other things you cannot pronounce. Not only that, a bag of chips is devoid of nutrients, so you ingest empty calories, which is why you can eat an entire bag and still want more.
That’s far from the case for these dehydrated persimmon chips. Persimmons, unlike apples and pears, are not available year round. It is a highly sought after Asian fruit during the fall and winter months. Stock up and them and use them any way you can, as they exhibit a unique flavor and lots of nutrients, including vitamins A, C, E, K, & B6, fiber, potassium, copper, folate, and manganese. Persimmons also contain flavonoid compounds that help fight oxidative stress, which can contribute chronic illnesses, including cancer, Alzheimer’s disease, and diabetes.
There are two primary persimmon varieties: Fuyu and Hachiya. Fuyu persimmons are great to dehydrate, as they tend to have a sweeter flavor profile. In order to get them perfectly crispy, use a mandoline slicer on the 3/16″ blade setting. Just remember that the thicker you slice them, the longer they take to crisp up in the dehydrator. Thin slices will dehydrate at a faster rate, but expect the process to take between eight to 10 hours.
- Prep Time:25m
- Total Time:25m
- Serves: 4 servings
- Category: Full Body Cleanse Approved, Dehydrated, Appetizers & Snacks, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 4 Fuyu persimmons, washed
- 1/4 c freshly squeezed lime juice
- 2 tsp. agave nectar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger powder
- 1/8 tsp. sea salt
Instructions
- Thoroughly wash and dry each persimmon and discard the top and ends.
- Use a mandolin slicer to thinly slice each persimmon. Place the slices in a large sealable plastic bag.
- In a small bowl, whisk the lime juice, agave, cinnamon, nutmeg, ginger powder, and sea salt.
- Pour this mixture into the bag with persimmon slices. Seal the bag and shake to evenly coat. Let marinate for about 10-15 minutes.
- Remove the slices from the bag and place on dehydrator trays, ensuring not to overlap the slices.
- Dehydrate at 115º F for eight to 10 hours (this time may vary depending on how thin and crispy you like your chips).
- Remove from the dehydrator and transfer the persimmon chips to an airtight container. Enjoy when ready. You can extend their shelf life by storing the chips in an airtight container or vacuum-sealed bag.
