This recipe couldnâ€™t be simpler. I enjoy adding salty-sweet fruit crisps to picnic spreads because theyâ€™re unexpected and round out a menu nicely. Bags of greasy potato chipsâ€”sure, people expect that. But a homemade persimmon chip? Not so much. This is the type of DIY recipe that is absolutely worth doing. Itâ€™s so easy: just a little slicing and a quick sprinkle of cinnamon sugar, and the oven takes it from there. I call for Fuyu persimmons here, as they are firmer and less astringent than Hachiya persimmons, and better suited to recipes like this. Theyâ€™re also much more readily available. You can swap out the persimmons for apples or pears (â€œpearcinnamonâ€ chips?) and proceed right along with the recipe. Makes about 4 servings
11/2 tsp. sugar
11/2 tsp. salt
3/4 tsp. ground cinnamon
4 Fuyu persimmons (not too ripe)
Juice of 1/2 lemon
Preheat the oven to 250Â°F [120Â°C] and spray two baking sheets lightly with nonstick cooking spray (or use a silicone baking mat). Combine the sugar, salt, and cinnamon in a large bowl. Remove the green leaves from the persimmons and slice them very thin (with a mandoline, if youâ€™ve got it); no need to peel them. Try to keep the slices at a thickness of less than 1/8 in [4 mm]. Toss these slices with the salty cinnamon-sugar mixture and the lemon juice. Lay the seasoned persimmon slices on the baking sheets in a single layer. Bake for 45 minutes, flip, and continue baking until golden brown and crisped, about 30 minutes more. Transfer the persimmon chips to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.