- 4 Angélys pears
- 2 sprigs rosemary
- Cracked pepper
Preheat oven to 90?, over setting fan bake.
With a sharp knife carefully shave thin slices off the side of the pear and place onto a metal wire rack and repeat until you have as many chips as desired.
Once you have laid out all of your chips, season with cracked pepper.
Strip the leaves from the rosemary stem and finely chop. Sprinkle the rosemary over the chips and place into the oven for 2 hours or until crispy.
Remove and allow to cool & serve with your favorite dip such as a tropical spicy pineapple and chili salsa or enjoy them by themselves as a healthy snack.