Kim Dae-seok's Persimmon Chips
Persimmons sliced into bite-sized pieces and dried in a food dehydrator to create chewy, satisfying snacks.
Ingredients needed 4 servings
Recipe
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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