We are well and truly back to reality after 10 days of roadtrippin’ and festivalin’. I am starting to psych myself out of the Easter induced food coma that was, and restock the kitchen with all things nutritious and delicious.

This week I have been thoroughly enjoying making fruit chips.  For some reason, I always thought that D.I.Y chip-making required a fancy food dehydrator. Turns out all it takes is enough hours at home in a row and an oven on low heat.

I began this process in search of yet another kid friendly snack, and although the kids happily munched away on these, and they would make a great healthy snack-on-the-go, if you ask me these bad boys belong on a cheese platter next to a blue vein, with red wine, sans anyone-under-the-age-of-18.

My process could still do with some refining as I decide how thin to cut and how long to cook each fruit, but so far, it goes like this.

Preheat oven to 90 C

Choose your fruit and slice it thinly

Dip in lemon juice and place on a tray (baking paper is essential – I learnt this the hard way)

Sprinkle with cinnamon and bake on 90 C for two hours then flip (peel off and turn over) and then bake for another 2ish hours).

So far I have tried apples, pears, strawberries, figs and bananas and all were great! Pink lady apples were more of a hit with the kids than the granny smiths but – threenager, so who actually knows.

Also I whipped up some spontaneous (and unexpectedly epic) greek yogurt dips. One had peanut butter and honey  and cacao nibs and the other had coconut and honey, both totally get the thumbs up in this household.