750 ml (3 cups) strawberries, washed, drained, stemmed and cut in half or quarters depending on size
125 ml (1/2 cup) maple syrup
Preheat oven to 100 °C (200 °F). Remove stems from strawberries and cut in two or three pieces according to size. Puree strawberries and maple syrup in a blender to a nice and smooth texture, like a coulis.
Using a spatula, spread the mixture in a thin layer on a large 33 X 45 cm (13 X 18 in.) baking sheet covered with parchment paper. Make sure mixture does not overflow paper. Place the baking sheet in the oven and cook 3 to 4 hours or until the mixture is dried up. After 3 hours of cooking, check every 15 minutes if ready; mixture should no longer stick to the back of a spoon.
Remove from the oven and let stand 2 hours on the counter. Break into chips the size you want. They will keep for about 1 week in an airtight container