1. Peel, if desired.
2. Using a mandolin or sharp knife, cut off the top and bottom of the pear, then uniformly slice pears crosswise ¼ inch thick, removing seeds afterward or as you go.
3. If you wish to avoid browning, soak in the citric acid wash for a few minutes and then blot them with a towel to start the drying process.
4. Lay out the pear slices on a dehydrator tray or a baking pan lined with parchment, leaving room for airflow around them.
5. Sprinkle with the apple pie spice/sugar mixture.
6. Put in the dehydrator or oven:

Dehydrator: Set the dehydrator to 135 degrees Fahrenheit for 6-8 hours, checking every 30 minutes from the 6-hour mark on. 

Oven: Set the oven to 160 degrees Fahrenheit. After two hours, check on them every 30 minutes to be sure they’re not burning. It’s helpful to flip them over once the tops seem dry.

7. Your pear chips will be done when leathery and dry to the touch. If you leave them too long, they can always be semi-rehydrated with liquids before eating.

8. Cool completely.

9. Enjoy!