Raw Vegan Cinnamon Pear Chips

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Nothing screams fall like a crispy dehydrated cinnamon-spiced pear chip. They are fun to eat and embrace the seasonings of fall. Right around this time of year, you should also notice more pears in grocery stores. That’s because pear season is from about August through October, so get your hands on the freshest varieties before they are no longer in season.

Pears are the bell-shaped fall favorite that people have enjoyed since ancient times. They are highly nutritious and D’Anjou, Bosc, and Bartlett pears are the most popular of the 100 types grown worldwide. Pears are naturally rich in fiber, copper, vitamin C, vitamin K, and potassium, but they also offer small amounts of folate and niacin. Both niacin and folate work to maintain optimal cellular function and energy production. Pears also exhibit powerful antioxidant activity, working to protect against oxidative stress.

For this recipe, the most important step is to slice the pears evenly. The best way to do this is by using a mandoline slicer. You can leave the seeds in or pick them out before placing the slices on dehydrator sheets. Now, dehydrated pear sheets are delicious on their own, but enhance them with fall spices. Dust the pear slices with a cinnamon, allspice, and maple syrup mixture and you can thank us later. The dehydrating process will take a little while, but this is to ensure optimal crispiness.

Raw Vegan Cinnamon Pear Chips
  • Prep Time:15m
  • Cook Time:12h
  • Total Time:12h 15m


  • 5 Bartlett pears
  • 1/2 c grade A maple syrup
  • 2 tsp. cinnamon
  • pinch of allspice


  1. Using a mandoline slicer, thinly slice the pears into thin chips. Add the sliced pears to a large mixing bowl and set aside
  2. In a small bowl, combine the maple syrup, cinnamon, and allspice. Mix well and then pour over the pear slices.
  3. Gently toss the pear slices in the maple mixture until they are evenly coated.
  4. Spread the pear slices in a single layer across several dehydrator trays. It is best to put parchment paper down to avoid sticking.
  5. Place the trays in a dehydrator at 110º F for 12 hours, or until crisp. You can flip the pear slices over midway through the dehydrating process for even dehydration.
  6. Remove the chips from the dehydrator and store in an air-tight container for up to a couple weeks.
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