Fruit chips are a healthy and nutritious replacement for traditional potato chips. The modern gastronomic market has both the most simple and affordable options for chips like banana or apple, as well as exotic ones - from papaya or pitahaya. If you do not trust the composition of the product and unscrupulous manufacturers, prepare the snack yourself. All you need is parchment paper, an oven and some free time.
What you need to know about fruit chips, how to cook them and does cooking affect the health benefits of fruit?
Fruit chips - a modern version of drying for compote, which was used by our grandmothers. Dried fruits were dipped into a pot with water, sugar, spices and soft drinks were brewed. The gastronomic industry has gone further - now not apples or pears are used for drying, but citrus fruits, kiwi and other tropical fruits. They also decided to abandon the cooking process, and the finished drying is eaten dry, calling it fruit chips.
The modern market is overflowing with fruit chips from different manufacturers. Someone adds sugar to their product, someone adds harmful chemicals like flavor enhancers and preservatives. Someone skimps on high-quality packaging, which also affects sales, while someone simply sells tasteless snacks.
Not every manufacturer can please the customer, so the best option is to make fruit chips in your own kitchen,. You will be able to control every stage of production, make the appetizer as tasty and organic as possible. All you need is fruit, a properly working oven, and a sharp knife.
How to prepare a snack
Cut the fruit into circles or choose any other preferred shape. It is best to use miniature oval / round fruits, as they can be quickly chopped and immediately sent to the oven without additional manipulations. Chips can be cooked with the skin on. The main thing is to thoroughly rinse the fruits and monitor their quality. Don't forget to remove the pits or seeds from the pulp.
Council. If you lack the natural sweetness of fruits, sprinkle them with coconut sugar, icing sugar, or a mixture of honey and your favorite spices. Find special combinations of your favorite flavors, mix them up and spread over fruit slices.
Prepared slices should be dried to brittleness. For this, standard household appliances such as an electric or gas oven are suitable. For a thin crispy texture, follow these rules:
- open the oven slightly;
- cook at 60°C;
- Be sure to use parchment.
If you have an electric fruit and vegetable dryer, use it. Technology will make things easier for you. All that is required of you is to evenly lay out the slices, set the desired mode and wait. There is no need to turn fruit slices, the machine will take care of even heating.
The cooking process takes a minimum of 7 hours (excluding fruit preparation). Stock up on the right ingredients, technique, and patience to get the perfect fruit chips. They can be eaten on their own, brewed into teas and prepared as refreshing drinks, used as decorations, or added a sweet new twist to favorite dishes.
What to cook a snack with
The most important guideline is your taste preferences. The leading position in the fruit chips market is given to bananas.
Banana is a versatile product that can be subjected to any heat treatment without worrying about taste and structure. The composition of the banana includes a whole set of beneficial vitamins that make your skin glow and hair grow with a vengeance. Banana normalizes the gastrointestinal tract, saturates quickly and for a long time, and helps fight depression. Moreover, the product is available both on a hot August morning and on a frosty February evening at an affordable price.
Peel the fruit, cut the banana into half rings and put it in the oven. If you want to diversify the taste, use spices, chocolate drops or other fruits.
An equally popular product category for chips is citrus fruits. A combination of lemon - orange - lime with granulated sugar or honey is especially often prepared. Citrus fruits are simply cut into thin rings and sent to the oven without peeling. The finished snack combines pronounced citrus aromas and several flavor palettes, from sweet to sour.
Citrus fruits are rich in ascorbic acid (vitamin C), which not only enhances internal health, but also affects external beauty. Vitamin C increases the skin's resistance to UV radiation, protects against free radicals, and makes the face clear, smooth and radiant.
A pear is perfect for drying. Due to the natural sweetness of the pear, there is no need for additional sugar, and the nutrients will provide you with a burst of energy and satiety as from a full snack.
Crispy Chips will be made from Apricots. Orange fruit is a storehouse of retinol (vitamin A), ascorbic acid (vitamin C), phosphorus (P), iron (Fe) and magnesium (Mg). Apricot fruit chips combine a bright taste with a barely noticeable sourness, and tremendous benefits for the body,. A snack can be given to a child for school, added to morning cereals / smoothie bowls, or simply eaten between main meals.
Tip: Make a small trial batch of apples/bananas and other available fruits to get a feel for the specifics and taste.
To give the appetizer a crunchy structure, cut the fruit slices as thinly as possible. For this, culinary equipment like a grater, vegetable peeler or a special machine for cutting slices is perfect.
Lay the slices on the baking paper, not on the baking sheet, otherwise the fruit will stick to it and become stone.
Be sure to stir the snack occasionally to evenly distribute the temperature.
Make a test batch of chips in the toaster. The slices should be thin, but long, so that you can easily get them out of the toaster.
Store your finished snack in an airtight plastic bag. Place it in a cool dry place without moisture and ultraviolet access, so they will remain fresh and crispy for 7-10 days.
Does heat treatment affect the benefits of fruit
Consider how heat treatment affects the vitamins contained in fruits.
|Vitamin||Features of thermal effects|
|Retinol (A)||Neutralizes biological activity by 30%. Particularly sensitive to heat and drying in the sun.|
|Thiamine (B1)||Sensitive to cooking (loses 42%) and stewing (loses 30%). Loses bioactivity at 120°C.|
|Riboflavin (B2)||Sensitive to cooking (loses 40%).|
|Pyridoxine (B6)||Resistant to heat treatment, increases biological activity at high temperatures.|
|Folic acid (B9)||Poorly tolerates heat treatment, loses up to 90% biological activity.|
|Ascorbic acid (C)||quenching - 50%, with each subsequent heating - 30%.|
|Calciferol (D)||Withstands up to 100°C.|
|Tocopherol (E)||Resistant to heat treatment, destroyed by direct exposure to ultraviolet rays.|
|Nicotinic acid (PP)||With any heat treatment loses from 5 to 40 % properties.|
No food preparation method can guarantee the complete preservation of nutrients. Even during serving, the dish comes into contact with air and ultraviolet light, which reduces its bioavailability. Storage in the refrigerator can also reduce this figure. Do not chase the integrity of the composition, but monitor the quality and taste of the products.
The only way to benefit from food is to eat it in different varieties. Don't focus only on fruit chips or raw fresh berries. Combine the menu so that you feel both satiety and gastronomic pleasure.
If your diet is balanced and varied, you don't have to worry about the cooking method. Your body receives the necessary set of nutrients, so a serving of dried oranges will not reduce immunity, memory or vision. Take food easy and be healthy!
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