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48 chips

Ingredients Nutrition


  1. Leaving the skin on the peaches thinly slice each peach down one side until you get to the pit- Flip the peach over and slice on the other side (you wand each chip to be round and pretty, so you'll have some excess on either side of the peach pit).
  2. Quickly blanch the peach slices in a pot of rapidly boiling water- just long enough to sightly cook it and to get rid of some of the fuzz (less than 2 minutes) Remove from the water and allow to drain and cool enough so that you can touch them.
  3. On a sheet pan lay out a sheet of parchment paper- spray liberally with non-stick spray (Pam or whatever).
  4. Lay out each slice of peach flat on the parchment paper- Do not allow them to touch each other.
  5. Bake in a 375°F oven until crispy.
  6. Allow to cool and gently remove from the parchment paper--if you did not use enough kitchen spray they will be hard to remove.
  7. Store for up to 1 month in a cool and dry location.

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