Hooray for Saturday!! I am totally exhausted from a week of fighting social injustices with my friends. In between the protests, I have found a bit of time to eat and cook. I wanted to focus on some other fruits than just apples and pomegranates that have been featured on here a lot lately. I love persimmons and they have been all over the farmers markets in the last few weeks. My mom makes an excellent persimmon bread, but I wanted to keep it simple this time. I have a potluck later today where I will most certainly eat too much and drink too much wine so I wanted a nice healthy something to snack on while I make a super decadent dessert for my friends. I have seen several recipes for persimmon chips or crisps popping up lately, but this one attracted me mostly for it's simplicity and the use of only two ingredients. The flavor of these came out really good. Persimmons are naturally very sweet so it didn't need any excess sugar. My only problem was that they were more chewy than crispy. Actually, they really weren't crispy at all except for some browned edges. I am going to play around with the cooking temperatures and times and see if I can find something that turns out a texture I like. Hope you are all having a wonderful weekend and if you're in SoCal, hope you're out enjoying the beautiful weather!
(Adapted from The Kitchn)
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Slice the persimmons as thinly as possible. Arrange the persimmons on the baking sheet in a single layer and lightly sprinkle each side with cinnamon (a little goes a long way). Bake for 10 minutes until slightly dried and the ends have started to curl. Flip the persimmons over and bake for another 5-10 minutes until the persimmons are dried. Allow to cool slightly before serving.