I have also long enjoyed making fruit crisps by slicing apples or pears very thinly and baking them — just like that, or maybe with a sprinkle of cinnamon — until they are crunchy — and I count those as eating fruit just as I would other dried fruit. Granted, the baking process compromises some of the produce’s ­inherent healthfulness — particularly stripping it of vitamin C, which is especially heat sensitive, and some antioxidants — but nutrients such as minerals, fiber, protein and vitamin A are retained because they are fairly stable in the dry heat of the oven. Also, the crisping of produce is essentially dehydrating it, which can be a nutritional downside, given that the water in fruits and vegetables is valuable for increasing satiety, slowing down consumption and contributing to the body’s hydration. Dehydrating fruit also concentrates its inherent sugars, making it more calorically dense. But if my daughter, her friends and I are having that much fun eating kale and apples, it seems worth the trade-off, especially if the chips are replacing other, less-healthy snacks.

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