Oven-Dried Persimmon Rounds

Oven-Dried Persimmon Rounds
Stephanie Lang, MS, RDN, CDN
Total Time 125 min
Prep 5 min, Cook 120 min
Yield 6 servings (118 calories each)

Looking for a satisfying and nutritious mid-afternoon snack? You came to the right place. Persimmons look like a bright orange tomato, but they are actually a nutritious and sweet fruit. They come in two varieties: fuya and hachiya.

This recipe calls for fuyu persimmons, which can be sliced and eaten raw (versus hachiya persimmons, which need to be soft and peeled in order to eat). After slicing and baking these fuyu persimmon rounds, you can take a mid-day break to enjoy these tasty fruit "chips."

Persimmons contain antioxidants called catechins and gallocatechins, as well as a compound called betulinic acid. Betulinic acid may trigger apoptosis, or cell death, in cancer cells.


  • 6 medium fuyu persimmons


1. Preheat oven to 250F.

2. Thinly slice the persimmons crosswise into 1/4-inch rounds.

3. Divide the persimmons between 2 wire racks set atop baking sheets.

4. Bake until the centers look dry and the edges begin to curl up, about 1 1/2 to 2 hours.

5. Store in an airtight container in the refrigerator.

Cooking and Serving Tips

Need a more calorie dense snack? Quarter these persimmon rounds and use them in a homemade trailmix.

Try mixing them with walnuts, pumpkin seeds, and dark chocolate chips. You can also add them to a cup of Greek yogurt for a protein and calcium-rich snack.

Include these oven-dried persimmon rounds in your favorite salad for an extra crunch of fiber, Vitamin C, and antioxidants.

This is a great recipe to have leftovers from because it is so versatile. Make a large batch for the whole week and have them morning, afternoon, or evening to satisfy a sweet, crunchy craving. They are a unique Thanksgiving addition to your appetizer or dessert platter. Pour them in a lined basket and enjoy a festive fall snack. Or, pair them with a batch of kale chips for an extra crunchy and nutrient-rich snack.

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