Apple and Pear Chips

Use unblemished, slightly underripe fruit to make these chips. They can be kept in an airtight container between layers of parchment paper for up to three days.

1 apple
1 pear
¾ cup sugar

Heat oven to 200°F.

Place a Silpat (French nonstick baking mat) or parchment paper on a baking sheet. Using a mandoline or a very sharp knife, slice apple and pears into very thin translucent rounds (slice pears lengthwise). Do not remove seeds or cores.

Place sugar on a plate; dip both sides of fruit slices into sugar to coat. Transfer slices to baking sheet.

Bake until edges begin to ruffle, about 1 hour. Turn slice over and continue baking until golden brown, about 1 hour more.

Transfer chips in a single layer to a wire rack to cool and harden.

Makes about 1½ dozen.