2 Reviews

I prepared Strawberry Crisps one morning before work, but they didn't "crisp" as much as I would have liked. I was afraid of cooking longer, as I didn't want the browned issue that the other reviewer experienced. I left them on the cooling rack while I spent a little time at work in the afternoon, and returned home to try them in a bowl of Wheaties as an afternoon snack. They pack a lot of flavor, but I still wish that they had more crispness.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Ms B. March 27, 2006

This is a great idea for using up a few strawberries and I love the idea of a good healthy snack. An egg slicer is great for making thin uniform slices of strawberries. I did have some trouble with the recipe, I think the cooking temp is a bit high. After a total of 2 hrs at 225, they were overdone/burned tasting yet still not completely dried out, so I'll need to adjust that next time. Thanks, Watermelon, for sharing your recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
LonghornMama May 24, 2005
Strawberry Crisps