Amazing Persimmon Chips
Dehydated persimmons are so flavorful and easy to make.
  1. Use firm, unblemished persimmons. Peel the skin off and cut to 1/4″ slices. Remove any seeds, if necessary.
  2. Lay evenly on a dehydrator tray or on a lined baking sheet. If using a dehydrator, set for 135 degrees and let dehydrate for approx. 7-8 hours. They will still be slightly pliable and soft. My family likes them this way, but feel free to dehydrate longer until more crisp. If using an oven, set the oven to the lowest setting, usually 175-185 degrees. Leave in oven for 2-3 hours, checking on them a couple of times, to ensure they do not get too dry or burn. You may need to turn them at least once to get all the moisture out.
  3. Once done, store in an airtight container. I use vacuum seal bags and can keep them for up to 6 months.