Baked Strawberries

These Baked Strawberries are a one-ingredient healthy snack that you’ll want to make on repeat. They have a longer shelf life than fresh berries and are just as tasty.

Prep Time10

Cook Time4

Cooling Time10

Total Time4 20

Servings:

Calories: 73kcal

Author: Karin and Ken

Ingredients

2 pounds fresh strawberries

Instructions

Prepare a baking sheet by lining it with parchment paper.
Wash and thoroughly dry the strawberries, then remove the stems.
Slice strawberries into ¼-inch thick slices for crispier chips or halve (or thick-slice about ½-inch) for a chewier texture.
Arrange the strawberries in a single layer on the prepared baking sheet, making sure they are not overlapping.
Place the baking sheet in a 200°F oven.
Bake ¼-inch slices for 2-3 hours, flipping halfway through, until they are dry and slightly crisp.
Bake thicker slices or halves for 3-4 hours, flipping halfway through, until they are shriveled and chewy but still slightly soft in the center.
Remove from the oven and let the strawberries cool on the pan for 10 minutes, where they will firm up further as they cool.

Notes

If your strawberry slices aren't getting crispy, make sure they're patted dry before baking and sliced thinly. Excess moisture and thicker slices can keep them soft and chewy.
Check the strawberries near the end of baking. They should look dry rather than shiny, with pliable slices for a chewy texture or slightly stiff slices for a crispier result.
Let the strawberries cool completely before judging the texture. They will continue to firm up as they cool, becoming chewier or crispier depending on their thickness.

Nutrition