Simple Dehydrated Pear Slices
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Dehydrated fruit makes for a great and healthy snack and these simple dehydrated pear slices are easy to make and super tasty.
  • Organic pears (you choose the type, I've never heard of a pear that doesn't dehydrate well. Choose ripe but not overripe fruit)
  • Lemon juice (optional, you only need this if you want your pears not to turn a tan-brown color. Use about a cup of juice per gallon of water.
  1. Wash your pears, and cut out any bruised or bad spots.
  2. Slice your pears. You can use an apple corer to cut out the core and then slice the pears in rings, or you can slice them lengthwise into slices without cutting out the core. The slices should be ¼ to ½ inch thick, thinner slices will dry to a more crunchy texture and thicker slices will be chewier.
  3. If you don't want your pears to brown while drying, soak them for 10 minutes in lemon water.
  4. Arrange the pear slices on the trays of your food dehydrator. If you are dehydrating them in your oven, line a cookie sheet with parchment paper and arrange the pears on the paper, or place the slices on drying racks and stack them on the cookie sheet.
  5. Set the oven for 160 degrees (or, if your oven doesn't allow you to set it for that temperature, use the "warm" setting). Place the pears in the oven and dry for 3 hours, then check them. If you like the texture, take them out...otherwise, leave them in the oven and check every half-hour until the pear slices reach the desired texture. I can take from 3 to 6 hours (roughly) to dehydrate pears, depending on the moisture content of your fruit, the humidity, and your particular oven. If you're using a dehydrator, follow the directions that came with the machine...if they don't mention how long to dry pears, follow the directions for dried apples.
  6. When your pears are dry, remove them from the oven and allow them to cool. Put them in airtight containers and store...if you've dehydrated more pears than you'll eat in a month or so, put some of them in the freezer. They'll stay fresh longer and you won't have to worry about them going stale.
Recipe by Thank Your Body at