Crispy, ultra healthy, and a cinch to make, these crispy Mango Chips became our go to snack of the summer.
1 Mango, or as many as you want.
Place the fresh mango slices in the dehydrator sheets and leave roughly 1/8 of an inch space between them to allow for airflow. Set the temperature of the dehydrator to 135 F and close the chamber. The chips will start to crisp up at 8 hours but will get really crispy when you leave them overnight.
The next day, when you remove the chips from the trays, they may be a little pliable still but will crisp up in a few minutes.
Start by placing a silicone baking mat on a sheet pan or cookie sheet.
Set the slices 1/8 of an inch apart. And place the baking sheet in the oven. Bring the temperature down as low as you can, depending on your oven, it may be around 200 degrees. Leave your oven door cracked open to allow moisture to escape and watch them. It will take about 4 hours depending on the oven and the thickness of the mangoes.
- Category: Snacks
- Method: Dehydrator
- Cuisine: Caribbean
Keywords: Mango Chips, dehydrated fruits, healthy snacks