Persimmon Chips

Ingredients

• 4–5firm, ripe persimmons
• 60 ml (¼ cup)lime juice
• 18 g (1½ tbsp)raw cane sugar
• 2 g (1 tsp)cinnamon
• 0.5 g (¼ tsp)nutmeg
• 0.5 g (¼ tsp)ground ginger
• 0.75 g (⅛ tsp)pink salt

Instructions

1. 1

   Wash the fruit

   Wash each persimmon, dry it thoroughly and set it aside.

2. 2

   Trim the ends

   Slice off and discard the top and ends of each persimmon.

3. 3

   Slice the persimmons

   Use a mandolin to cut the fruit into thin slices; the original method sets the slicer to 5 mm.

4. 4

   Mix the flavouring

   In a small bowl, whisk the lime juice with the cinnamon, nutmeg, ginger, raw cane sugar and pink salt. If you are leaving the chips unflavoured, skip this step and go to step 7.

5. 5

   Coat the slices

   Put the persimmon slices and lime-and-spice mixture in a large zip-lock or securely sealed bag.

6. 6

   Marinate briefly

   Shake the bag until the mixture coats the slices, then leave them to marinate for 10 minutes.

7. 7

   Arrange on trays

   Take the slices out of the bag and lay them on the dehydrator trays or racks, keeping them separate and not overlapping.

8. 8

   Dehydrate the fruit

   Set the dehydrator to 60°C (140°F) and dry the slices for 8–15 hours. The time depends on the slice thickness and how crisp you want the chips.

9. 9

   Store the chips

   When the chips are done, store them in an airtight container.

What are persimmon chips?

Persimmon chips are thin slices of persimmon dried until their moisture is reduced and their texture turns crisp. Persimmons are widely enjoyed in East Asia, and drying is a straightforward way to preserve the fruit’s sweet flavour.

This version adds lime and warm spices before drying, though the fruit can also be dehydrated without the coating. Firm, ripe persimmons are easier to slice neatly and hold their shape on the trays.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 1g protein, 63g carbs, 1g fat.

The persimmons provide most of the carbohydrate, while the small amount of cane sugar adds more. The recipe contains little fat and only a small amount of protein, so serve a portion with plain yoghurt or a handful of nuts if you want a more filling snack.

Choosing and slicing the fruit

Firm and ripe: choose persimmons that are ripe but still firm enough to slice cleanly. Very soft fruit can be difficult to handle and may produce uneven slices.

Even slices: the method specifies a 5 mm mandolin setting. Similar thickness helps the pieces dry at a more even rate.

Making the optional coating

Citrus and spices: lime juice, cinnamon, nutmeg and ginger make a tart, aromatic coating, while cane sugar adds sweetness and salt rounds out the flavour. Whisk them together before adding the fruit so the spices are distributed through the liquid.

Unflavoured option: leave out the coating step if you prefer plain persimmon chips. The fruit still goes straight onto the dehydrator trays.

Drying for the right texture

Leave space: arrange the slices in a single layer without overlapping. Air needs room to circulate around each piece as it dries.

Check the texture: drying takes 8–15 hours at 60°C, with slice thickness and your preferred crispness affecting the time. Use the texture of the chips as your cue rather than relying on the shortest time.

Timing and planning

The stated total time is 740 minutes, while the dehydrating stage alone can take 8–15 hours. Allow for the longer end of that range if your slices are thicker or you want a very crisp result.

The hands-on preparation is brief, but the dehydrator needs a long stretch of time. You can make the chips ahead and store them once they are done.

Serving ideas

Serve the chips as they are for a portable snack, or break them into pieces over porridge, yoghurt or a bowl of cereal. Their sweet, spiced flavour also works alongside unsalted nuts.

For a balanced snack plate, pair a few chips with a source of protein, such as plain yoghurt, rather than relying on the fruit alone.

Recipe notes & tips

• Dry the persimmons thoroughly after washing so they are easier to handle.
• Use a mandolin carefully to keep the slices as even as possible.
• Keep the slices in a single layer on the dehydrator trays.
• Leave out the lime and spices for plain fruit chips.
• Check the chips as they dry, since thickness and preferred crispness affect the timing.

Variations

• Plain chips: skip the lime juice, sugar, spices and salt, then dehydrate the sliced fruit.
• More cinnamon: increase the cinnamon in the coating for a stronger warm-spice flavour.
• Extra ginger: add more ground ginger to make the coating more gingery.
• Lime-forward: use the lime-and-spice mixture without the cane sugar for a sharper finish.
• Mixed spice: adjust the cinnamon, nutmeg and ginger proportions to suit your taste.

Common mistakes to avoid

• Soft fruit: very soft persimmons are harder to slice neatly; choose fruit that is ripe but still firm.
• Uneven slices: different thicknesses dry at different rates; aim for consistent slices with the mandolin.
• Overlapping trays: piled-up slices can dry unevenly; arrange them in a single layer.
• Rushing the drying: chips may not reach your preferred crispness if removed too early; check their texture and allow more time if needed.
• Skipping the shake: coating may gather unevenly if the bag is not shaken; toss the slices until the mixture covers them.

How to store

Keep the finished chips in an airtight container. The recipe does not specify a storage duration; make sure the chips are fully dried before storing, and return any softened pieces to the dehydrator to crisp them up again.

Frequently asked questions