Learn how to dehydrate pears in a dehydrator or oven with this simple guide so you can enjoy this healthy, delicious snack anytime. Once you try homemade dehydrated pears, you’ll likely bake or dehydrate them regularly.
Why I Love This Recipe
Dehydrated pears are easy to prepare and make a convenient, portable snack—similar to dehydrated cherries or strawberries. Pears provide fiber and vitamins, and leaving the skin on preserves the most nutrients. A light sprinkle of cinnamon and sugar is optional since pears are naturally sweet.
This guide demonstrates dehydrating Asian pears, but you can use any pear or apple variety. Drying times vary based on slice thickness, humidity, and your dehydrator or oven.
Best Pears for Dehydrating
Use pears that are ripe but still firm. Overripe fruit becomes hard to slice and may lose shape during drying. Asian pears are a great choice because they are crisp, sweet, and easy to slice, but Bartletts, Bosc, or any firmer pear will work well.
How To Dehydrate Pears
Wash and dry the pears. Prepare a large bowl of water with lemon juice (about 1 tablespoon lemon juice per quart of water) to prevent browning and add a touch of brightness.
Slice pears thinly and evenly. A mandoline produces consistent slices, but a sharp knife works fine—aim for uniform thickness so the fruit dries evenly.
Place the slices in the lemon water while you prepare the rest. If you want a touch of sweetness and warmth, mix cinnamon and sugar in a small bowl to dust the slices before drying.
Arrange pear slices in a single layer on dehydrator trays, leaving small gaps for air circulation. Lightly sprinkle the cinnamon-sugar if desired. Fill all trays before turning on the dehydrator.
Set the dehydrator to 135°F (57°C). Drying generally takes 6–10 hours depending on slice thickness, humidity, and your machine. Check around 6 hours and monitor for any soft spots.
When finished, slices may feel slightly leathery but will firm up as they cool. Remove them carefully from the racks and allow them to cool completely before storing.
How to Make Dehydrated Pear Chips in the Oven
If you don’t have a dehydrator, use your oven. Preheat to 225°F (about 107°C). Lay slices on a parchment-lined baking sheet in a single layer.
Bake for about 1.5 hours, flip the slices, then bake another 1.5 hours. Continue in 30–60 minute increments until you reach your preferred crispness. Cool the pear chips on a wire rack before storing or snacking.
Dehydrating FAQs
Keep the peel on for extra fiber and nutrients, but peel if the texture or appearance bothers you.
Yes. A sharp knife and steady hand will produce good results, though slices may not be as uniform as with a mandoline.
Store cooled slices in an airtight container in a cool, dark place for several weeks. For longer storage, freeze. Properly dried fruit stored in sealed containers can last many months in the freezer.
Enjoy them as a snack, add them to salads and baked goods, or rehydrate for sauces and compotes. They also work as a topping for yogurt, oatmeal, or desserts.
What To Do With The Extra Pear Pieces
Slicing pears leaves end pieces with usable fruit. Don’t waste them—remove cores and seeds, then use these ideas:
- Chop small and use as a quick snack or salad topping.
- Offer as an occasional dog treat after checking with your veterinarian.
- Cook with a little water and cinnamon-sugar to make a simple pear sauce, then blend until smooth.
- Spread the cooked pear sauce thinly on dehydrator sheets to make fruit roll-ups.
More Dehydrator Recipes
-
How to Make Dried Mango
-
Dehydrated Oranges
-
Dehydrated Tomatoes
-
Dehydrated Strawberries
If you make this Dehydrated Pear Recipe, tag the author on social media or leave a review. Share photos or feedback to show how your pear chips turned out!
How to Dehydrate Pears
Equipment
- Dehydrator
- Large bowl
- Mandoline or sharp knife
- Small bowl for cinnamon-sugar
Ingredients
- 6–8 ripe pears
- 1/2 cup sugar (optional)
- 1 teaspoon cinnamon (optional)
Instructions
- Wash and dry the pears. Prepare a large bowl of water with 1 tablespoon lemon juice per quart of water to prevent browning.
- Mix cinnamon and sugar in a small bowl if using and set aside.
- Slice each pear thinly with a mandoline or sharp knife for even drying.
- Keep slices in the lemon water while you prep to avoid browning.
- Arrange slices in a single layer on dehydrator trays. Sprinkle with cinnamon-sugar if desired.
- Set the dehydrator to 135°F and dry for 6–10 hours, checking around 6 hours. Slices should be dry with no mushy spots and will crisp as they cool.
Notes
- Drying time depends on slice thickness, humidity, and your dehydrator or oven.
Nutrition
Nutrition values are estimates. Verify with your own calculations if needed.