Crispy Fruit Chips Recipes

FRUIT CHIPS

Fruit Chips image

Provided by Tregaye Fraser

Time 3h10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 red apple, sliced 1/8 inch thick
1 green apple, sliced 1/8 inch thick
1 mango, peeled, sliced 1/4 inch thick
1 pineapple, peeled, cored and sliced into 1/4-inch rings
Six 4-ounce spreadable cheese cups, such as The Laughing Cow Cheese Cups Original

Steps:

Preheat the oven to 200 degrees F.
Mix the sugar and cinnamon in a bowl; reserve.
Place each type of sliced fruit on a separate silicone-lined baking sheet. Sprinkle with some of the cinnamon-sugar.
Bake the apples until the edges curl, about 2 hours. Transfer to a cooling rack. The chips will crisp as they cool.
Bake the mango and pineapple slices for 30 minutes, then flip and sprinkle with more cinnamon-sugar. Continue to bake, flipping the mango and pineapple slices every half hour, for 2 1/2 more hours. Transfer to a cooling rack. The chips will crisp as they cool.
Serve the fruit chips with the cheese cups.

SPICED FRUIT CHIPS

Spiced Fruit Chips image

Provided by Aida Mollenkamp

Categories dessert

Time 2h40m

Yield About 40 chips

Number Of Ingredients 4

Ingredients

3 tablespoons granulated sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 medium Bosc pear or Fuji apple

Steps:

Heat oven to 200 degrees F. Combine sugar and spice in a small bowl and mix until evenly combined.
Stem fruit and, using a mandoline, slice lengthwise into paper-thin slices, about 1/16-inch thick. Line 2 baking sheets with parchment paper or silicone baking mats and evenly space fruit on the sheets.
Sprinkle sugar mixture over fruit and bake until lightly brown and dry and crisp around edges, about 2 hours. Let cool on baking sheets. Chips can be stored at room temperature in an airtight container for up to 10 days.

CRISPY FISH AND CHIPS

Crispy Fish and Chips image

This classic dish is made a little healthier with sweet potatoes and a crispy cereal breading.

Provided by oldmanwendel

Categories Seafood Fish

Time 1h50m

Yield 4

Number Of Ingredients 14

Ingredients

Nonstick cooking spray
½ cup plain fat-free Greek yogurt
¼ cup sliced green onions
2 teaspoons lime juice
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
3 cups shredded coleslaw mix
1 pound sweet potatoes, cut into 1/2-inch wedges
2 tablespoons olive oil, divided
1 teaspoon chili powder
4 (4 ounce) fillets fresh or frozen whitefish such as haddock or cod, 1 inch thick
1 egg, lightly beaten
1 tablespoon water
2 ½ cups puffed corn cereal or corn flakes, crushed

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.
Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.
Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.
Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat.
Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.

Nutrition Facts : Calories 458 calories, Carbohydrate 42 g, Cholesterol 124.3 mg, Fat 19.6 g, Fiber 6.4 g, Protein 29.1 g, SaturatedFat 3.8 g, Sodium 658.1 mg, Sugar 6.1 g

ANNA OLSON'S CRISP FRUIT CHIPS

Anna Olson's Crisp Fruit Chips image

Yes, this is another recipe from Food and Drink Magazine! "A garnish of fruit chips is a dramatic way to add shards of concentrated flavour and snappy crunch to winter desserts and soups. Pastry chef Anna Olson, host of Food Network Canada's "Sugar" and owner of Olson's Foods and Bakery in Port Dalhousie, particularly loves pear or pineapple chips. They're easy to make at home, she says, but cautions "the real trick is having a good sharp mandolin slicer to cut the fruit thinly." I had fun making these beautiful garnishes so I thought I would share! They may be made with your favourite fruits, unpeeled pears or apples sliced lengthwise, or peeled and uncored pineapple are good choices. Use your imagination!! Ingredient amounts are approximate, you can add more or less fruit and icing sugar to taste.

Provided by Leslie

Categories Pears

Time 1h35m

Yield 2 cups fruit

Number Of Ingredients 2

Ingredients

2 cups fresh fruit (unpeeled pears or apples sliced lengthwise, or peeled and uncored pineapple are good choices)
1/2 cup icing sugar

Steps:

Using a mandolin slicer (inexpensive Japanese versions are available in most kitchen supply stores), very thinly slice your favourite fruits.
Arrange slices in a single layer on a parchment-lined baking sheet; sprinkle with icing sugar.
Top with another sheet of parchment and another baking sheet.
Dry in a 225ºF (110ºC) oven for 45 minutes. Remove top baking sheet and top layer of parchment; continue drying in the oven for at least another 45 minutes, until crisp. The more moist the fruit the longer it will take to dry.
Let cool completely; store in an airtight container.

Nutrition Facts : Calories 116.7, Sodium 0.3, Carbohydrate 29.9, Sugar 29.4

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