Ingredients
Scale
- 2-6 punnets strawberries
Instructions
- Give your strawberries a good wash; I often soak them in water for a minute or two with a good splash of apple cider vinegar.
- Set your oven to the lowest temperature it can go, and line 2 or 3 baking sheets with parchment paper.
- Dry off the strawberries on a tea towel and then chop them into slices, about 3mm thick at most.
- Lay the strawberries on the tray; close is OK as they will shrivel as they dry out.
- Cook for anywhere between 4-9 hours. Mine took 6.6 hrs at 50 degrees.
- They’re done when they’re crispy and not at all burnt.
Notes
Store these in a glass jar with one of those ‘absorb satchels’ you get in the kids’ seaweed packets. It will keep them crisp.
They also freeze WONDERFULLY!
