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Slow ’n’ Low Fruit Rolls, 4 Ways

You’ll prep these chewy, richly flavored fruit snacks in a matter of minutes, but they’ll take their sweet time in the oven, so plan this project for the day before your trip. When transferring the fruit purée to the baking sheet, aim for thickness on the sides to combat crispy edges. If the leather gets too dry and brittle at any point, brush it with water to revive it. And if the edges are done but the middle is dragging its fruity feet, pull out the tray, trim the edges with scissors, and set aside or nibble as a kitchen snack while the rest continues baking.

Excerpted from The Campout Cookbook by Marnie Hanel and Jen Stevenson (Artisan Books). © 2018. Illustration by Emily Isabella.

p.50 Slow n Low Fruit Rolls
  • Yield: Makes 9 strips (per variation)


Berry Beet
  • 2 cups mixed berries, fresh or defrosted frozen
  • 2 cups chopped, steamed, or roasted beets
  • 2 tablespoons honey
Mango Chile Sesame
  • 4 cups chopped mango
  • 1 tablespoon sesame seeds
  • ¼ teaspoon chipotle chile powder
Pineapple Coconut
  • 4 cups chopped fresh pineapple
  • 2 tablespoons honey
  • ¼ cup unsweetened flaked coconut
Banana Maple Walnut
  • 4 cups chopped ripe bananas (about 6 large bananas)
  • 2 tablespoons maple syrup
  • 2 tablespoons finely chopped walnuts


  1. Step 1

    Preheat the oven to 175°F. Line a 12-by-18-inch rimmed baking sheet with parchment paper or a silicone baking mat.

  2. Step 2

    In a high-speed blender, purée the fruit and honey or maple syrup (if called for) until smooth, about 30 seconds. Transfer the purée to the baking sheet and smooth evenly with a spatula. If called for, sprinkle the nuts, seeds, or spices over the top. Bake until dry to the touch, about 4 hours.

  3. Step 3

    Cool, line with parchment paper if you used a baking mat, and cut into 2-inch strips with scissors or a pizza cutter. Then roll and secure with kitchen twine. Store in an airtight container for up to 3 days at room temperature.