Christina Longo on

Christina Longo

Making Clear Apple and Pear Chips
Chef Christina Longo of Barking Frog - Woodinville, WA
As demonstrated at the Northwest Foodservice Show

These chips make an intriguing and flavorful garnish for fruit desserts. Choose firm, unblemished apples and pears. Pears should be slightly under ripe.

STEP 1: Boil simple syrup.

STEP 2: Poach fruit slices in syrup until transparent.

STEP 3: Plunge fruit slices in ice water.

STEP 4: Dry out fruit slices in low-temperature oven.

Clear Apple and Pear Chips
Chef Christina Longo of Barking Frog - Woodinville, WA

Adapted by and demonstrated at the Northwest Foodservice Show


  • 2 cups water
  • 3 cups granulated sugar
  • 2 Tablespoons fresh lemon juice
  • 1 firm apple
  • 1 under ripe pear

Preheat oven to 225°F. Bring water, sugar and lemon juice to a boil in a wide, shallow saucepan. Lower heat and keep syrup at barely a simmer. Have a pan of ice water on hand and a sheet pan lined with a Silpat®.

Slice apple and pear with skins on, using an electric slicer or mandolin. Each slice should measure approximately 1 millimeter thick. Drop fruit slices into simmering syrup, working in batches, and allow fruit to poach for about 3 minutes, or until they look translucent. Remove fruit from syrup with a slotted spoon or spatula and quickly plunge into ice water. Place the next batch of slices into syrup and while they are poaching, remove the first batch from the ice water and lay on sheet pan, smoothing with fingers to flatten and remove air bubbles from underneath.

When the sheet pan is full, place in oven and allow chips to dry. When slices begin to look dry on top but are still soft, carefully peel them from the Silpat® and flip them over. Continue to dry in the oven until a chip, when cooled, breaks sharply. Store chips between layers of parchment in an airtight container at room temperature.