Preheat oven 170 degrees F.

Line two baking pans with parchment paper or silicone mats.

Combine all ingredients in a blender and puree until smooth. Pour raspberry mixture on both pans and smooth into a very thin layer, less than 1/8-inch thick.

Bake 3 hours or until mixture is no longer wet, but still slightly tacky. Rotating every hour and alternating levels.

Cool on pan on wire rack to room temperature, remove parchment paper (if using), place on cutting board and cut (or tear) into chip-size pieces. Store on fresh pieces of parchment paper between fruit leather layers in an airtight container.