Cinnamon Butterscotch Pear Chips are easy to make and have a warm cinnamon and cardamom spice mixtures coating them. They have that crunch factor with the sweetness so they make perfect healthy snacks.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. As always, all opinions are mine alone.
For my last recipe of #SpringSweetsWeek, I give you these delicious and healthy Cinnamon Butterscotch Pear Chips. I’ve made apple chips before and loved them so I knew the pear chips would be just as wonderful to snack on. After all of the sweet desserts this week, I felt we needed something sweet but healthy, too.
I’m making these delicious recipes this week!
Each year #SpringSweetsWeek is hosted by Heather from Hezzi-D’s Books and Cooks! When flowers start to bloom and the weather is gets warmer you can be sure we’re celebrating with delicious spring sweets and a fun giveaway! This year 22 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So, say goodbye to the snow and cold weather and get ready to enjoy yummy spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!
Our generous #SpringSweetsWeek sponsors are helping us give away some fabulous prizes. Many thanks to Dixie Crystals, Melissa’s Produce, Anolon, Sweets & Treats, Taylor and Colledge, and Nairn’s for your generosity. We have an incredible giveaway with six amazing prizes.
Be sure to read about the sponsors and the prizes here and, of course, enter that great giveaway below. Also, don’t forget to check out all of the recipes posted today. The links are below as well. Right now, let me show you how to make these Cinnamon Butterscotch Pear Chips.
What is a Butterscotch Pear?
Butterscotch Pears are crunchy, juicy, and sweet with paper-like skins so the fruit tastes like all pear. The pears I used are from Melissa’s Produce and are directly imported from the fields of South Korea, They are delicious to snack on, use in salads and other recipes.
Cinnamon Butterscotch Pear Chips
Much like making apple chips, you want to slice the pears super thin. If you have a vegetable slicer, or a mandoline this would be a great time to pull it from the pantry. Mine is a smaller one and for the large pears it wasn’t large enough. I used a sharp knife and took my time slicing very thin slices of the Butterscotch pears.
My spice mixture consists of cinnamon and cardamom. It’s two spices that go well together and I love the smell with the pears. You can use a cinnamon-sugar mixture, or whatever spices you choose.
The pear chips do take a bit of time in the oven, but once they are in there you can go about your business. You do need to turn the pear slices halfway through the baking time but other than that, they just do their thing.
Allowing them to cool on the baking sheet will help them crisp up and you may find a few that are sliced a bit thicker that might need a longer bake time.
- Butterscotch Pears
How to Make Butterscotch Pear Chips
Preheat oven to 220 degrees. Slice the Butterscotch pears really thin with either a sharp knife or mandoline. No need to peel the fruit. Place slices on baking sheets lined with parchment paper.
In a small bowl, combine cinnamon and cardamom. Sprinkle the pear slices with HALF of the spice mixture. Bake at 220 degrees for 1 hour and 30 minutes.
Remove from the oven, flip the pear slices over, and sprinkle with the rest of the spice mixture. Return the pans to the oven rotating the pans from the top rack to the bottom racks. Bake again for 1 hour and 30 minutes.
To test for doneness: remove a couple of baked pear chips from the oven and let them cool on a plate for a couple of minutes to see if they get crispy. If they are crispy to your liking, they are done. If not, continue baking for a few minutes longer until the chips feel dry to the touch and crisp up within a couple of minutes of cooling.
Be sure to store the pear chips in an airtight container and they will stay crisp for up to a week.
Enter the #SpringSweetsWeek Giveaway!
Cinnamon Butterscotch Pear Chips
- 2 Butterscotch Pears
- 1/2 tablespoon ground cinnamon
- 1/8 – 1/4 teaspoon ground cardamom
- Preheat oven to 220 degrees and line two baking sheets with parchment paper.
- Use a mandoline slicer or a sharp knife to cut the pears into thin slices, discarding the seeds. Place pear slices onto prepared baking sheets.
- In a small bowl, mix together the ground cinnamon and ground cardamom. Sprinkle the pear slices with HALF of the spice mixture.Bake at 220 degrees for 1 hour and 30 minutes.
- Remove from the oven, flip the pear slices over, and sprinkle with the rest of the spice mixture.Return the pans to the oven rotating the pans from the top rack to the bottom racks.Bake again for another 1 hour and 30 minutes.
- To test for doneness: remove a couple of baked pear chips from the oven and let them cool on a plate for a couple of minutes to see if they get crispy. If they are crispy to your liking, they are done. If not, continue baking for a few minutes longer until the pear chips feel dry to the touch and crisp up within a couple of minutes of cooling.Be sure to store the pear chips in an airtight container and they will stay crisp for up to a week.
Friday #SpringSweetsWeek Recipes
- Almond Scones from Palatable Pastime
- Blood Orange Creamsicle Cupcakes from Hezzi-D’s Books and Cooks
- Carrot Cake Cookies from Eat Move Make
- Carrot Cake Poke Cake from Cheese Curd In Paradise
- Cinnamon Butterscotch Pear Chips from Blogghetti
- Coconut Vanilla Bean Panna Cotta with Mango Coulis from The Spiffy Cookie
- Easter Bunny Cupcakes from Kathryn’s Kitchen Blog
- Easter Egg Macarons from Jen Around the World
- Easy Berry Semi Naked Cake from Red Cottage Chronicles
- Ginger Pear Turnovers from Cindy’s Recipes and Writings
- Key Lime Icebox Cake from Jolene’s Recipe Journal
- Key Lime Pound Cake from Devour Dinner
- Key Lime Whoopie Pies from Karen’s Kitchen Stories
- Lemon Lavender Fudge from That Recipe
- Mango Pear Crisp from Sweet Beginnings
- Meyer Lemon and Ginger Cookie Truffles from A Kitchen Hoor’s Adventures
- Meyer Lemon Posset from Shockingly Delicious
- Ombre Cakes from Art of Natural Living
- Stem Ginger Mango Cheesecake Parfait from Magical Ingredients
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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.