Makes 4 servings (1 persimmon worth each)

INGREDIENTS

4 Nature’s Partner Fuyu persimmons
1 teaspoon spice of choice, such as cinnamon or pumpkin pie spice (optional)

DIRECTIONS

Preheat the oven to 200°F.

Using a mandolin or a sharp knife, slice off the very top (leaves) and bottom of the persimmons. Slice the rest of the fruit crosswise as thinly and evenly as possible, approximately 1/8-inch thick per slice. Lay all the slices on 2 baking sheets lined with parchment paper, with each slice as close to each other as possible without overlapping. Bake them for 2½ hours for a chewier texture. For a crispier texture, bake them for 3-3½ hours and turn off the oven, leaving the chips inside the oven to dehydrate even further overnight.

If desired, sprinkle seasoning on the chips while still warm. Enjoy them by themselves or with a dip.