These couldn’t be easier to make. Kids love them, and they’re perfect to pack along on any movable feast. Peaches, mangos, and most berries work best (avoid bananas, melons, or citrus).
Heat oven to 200°.
In a small mixing bowl, stir ingredients well to combine. Line a baking sheet with waxed paper or a Silpat mat. Ladle puree onto baking sheet and spread into a very thin (about ⅛ inch) circle, about 8 inches in diameter. Repeat with remaining puree. Place in oven 5 to 6 hours or until dried but still flexible. Cool and wrap in plastic.