1poundstrawberriesor as many as you like, washed and dried
Preheat oven to 350° F.
Line 2 small baking sheets with parchment paper.
Place the strawberries in a colander and rinse under cold running water.
Remove excess moisture.
Remove hull from strawberries.
With a sharp knife, slice each strawberry 1/8 of an inch thick (or thinner).
Place strawberry on parchment paper. Do not allow strawberries to touch each other.
Reduce oven temperature to 200°F and place the strawberries in the oven.
Bake until the strawberry tops are dry. Take a peak after an hour or so just to check how they are getting along. This can take anywhere up to 2 hours depending on how thick the strawberries were sliced.
Flip the strawberries. You may need to peel the strawberries off the parchment paper. Work quickly as they harden once they cool down.
Place the baking sheets back in the oven for another 45-60 minutes. Verify every 10 minutes or so to make sure they don't get burnt.
Remove from the oven and loosen them form the parchment paper.
Allow to cool down and enjoy. They are best the day they are made.
Strawberries can be sliced thinner or thicker based on personnel preference. What is important is that they are sliced evenly. As a result, total baking time needs to be adjusted. The longer the strawberries stay in the oven, the crispier they will get.These strawberry chips are best the day they are made.