Kim Dae-seok's Persimmon Chips

Name: Kim Dae-seok's Persimmon Chips
Cook time: 600 min
Total time: 600 min
Yield: 4 servings
Cuisine: Korean
Ingredients: persimmon 16 pieces (about 3.6kg)

Persimmons sliced into bite-sized pieces and dried in a food dehydrator to create chewy, satisfying snacks.

10 hr Difficulty Easy Snacks & desserts

Main ingredients

persimmon

Ingredients needed 4 servings

persimmon 16 pieces (about 3.6kg)

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persimmon

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Recipe

Soak the prepared persimmons in lukewarm water to thoroughly clean off surface impurities and dust residues, then dry completely.
Do not remove the stem first; instead, cut the persimmon in half lengthwise, then insert the knife tip diagonally to cleanly remove the stem end.
Use a peeler or sharp knife to scrape off the tough outer skin as thinly and smoothly as possible.
Place the flat cut side of the peeled persimmon on the cutting board and slice it evenly in both horizontal and vertical directions to yield exactly 12 pieces per persimmon.
Carefully remove any hard, bitter seeds embedded between the slices using the tip of a knife.
Arrange the sliced persimmon pieces on the food dehydrator tray with ample space between each piece, ensuring they do not stick together or overlap.
Close the dehydrator lid, set the temperature precisely to 70°C, and set the default drying time to 8 hours.
During drying, swap the positions of the bottom two trays with the top three trays, and flip each persimmon piece once to prevent sticking to the tray.
After 8 hours of operation, turn off the dehydrator, separate the trays, and transfer the pieces onto a wide, well-ventilated tray or large basket to cool at room temperature for about 2 hours to further reduce moisture.

Wash persimmons thoroughly in lukewarm water, halve them, remove stems and seeds cleanly, and peel off the skin as thinly as possible.
Slice the peeled persimmons into about 12 thick pieces each and arrange them neatly on the food dehydrator tray without overlapping.
Dry at 70°C for 8 hours, swapping tray positions midway, then cool at room temperature for 2 hours to air out.

Cooking tips

Using lukewarm water instead of cold water makes it easier to remove dust and debris clinging to the persimmon skin.
Slicing too thin results in paper-thin, brittle pieces after drying rather than chewy, satisfying texture; aim for at least 12 slices per fruit for the ideal balance of chewiness on the outside and softness inside.
Due to the strong heat at the lower trays in food dehydrators, it is essential to mix the tray positions at least once during cooking to ensure even drying.
Store finished persimmon chips in an airtight ziplock bag in the freezer to enjoy them year-round with the same soft, jelly-like texture as when freshly dried.

Recommended for

Those who want to enjoy fresh seasonal persimmons as chewy snacks.
Those looking for a way to use up leftover persimmons over a long period.

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