You know me. I love all healthy, and delicious foods. Who couldn’t? Always looking for more, interesting content to write about, it’s almost natural for me to draw interest in any sort of food following the “healthylicious” guideline.
And so with that, I present to you my newest amazing food discovery: persimmon chips! In case you were wondering, persimmons are orange colored fruits that resemble the shape of a small pumpkin, or a bell pepper. They’re flavor and texture slightly resemble that of a cantaloupe. In my opinion, however, persimmons are a little bit sweeter. With these juicy and delicious fruits, my mom decided to try using them to make persimmon chips! Boy did we not know what they would become…
Imagine the moderately sweet persimmon flavor combined with the soft, yet sturdy texture of dried mango. That’s exactly what a persimmon chip tastes like! Not too chewy, not too crumbly. From a floor above, I could smell the mouth watering, “roasted” scent wafting through the air. It was hard to believe that such an aroma was coming from all natural foods. Immediately I knew that it was a blog worthy product.
Thanks to our generous family friend, Aunty Sue, we were more than happy to recipe a bunch of sweet, ripe, and juicy persimmons, from her own tree (I’m still jealous). After peeling the fruit, and cutting the persimmons into thin slices, they were ready to go. It was that easy. My mom baked them in the oven at around 425 degrees Fahrenheit until they had a brown tint to them and voila, they had become the perfect snack. The cool thing about making these is that there’s a lot of leeway and choice involved. If you like the chips more soft, you can take them out early. On the other hand, if you want the texture of an actual chip, keep them in a little longer. Fresh out of the oven, the exciting new snacks couldn’t have looked better. Some slices even had a bit of a caramelized portion. My first reaction was, “Hey, this could pass for a healthy dessert!” Don’t let the sturdy structure of these things change your judgement. After popping one into your mouth, the warm fruit juice comes gushing out to fill your mouth with organic goodness. Persimmon chips are definitely worth trying, you’ll not be let down. They’re easy to make, crazy addictive, and simply perfect.
3 Comments Add yours
Hey, I recognize that photo!
This idea from Aunty Sue is the greatest … otherwise hard to eat those dang persimmons. We need to plant one of those trees, except we can’t even get our lemon stub to grow!
Great idea Nate! I’m making some now – I sprinkled a little bit of cinnamon on the slices before baking!