Seeing as it’s fall for those of you in the northern hemisphere, I thought I’d start off with something fall-ish, like apple chips. Also, that’s what I happened to make today. This is so easy, it’s barely a recipe.
- 3-5 apples of choice, depending on size
- Various spices, for sprinkling
- Sugar, for sprinkling (optional)
What to do:
- Preheat your oven to 250˚ F.
- Slice and core your apples. If you have an apple corer, core before slicing. I just used a knife to cut the core out of each slice, since I don’t have an apple corer. Or, you could do what Sally did over at sallysbakingaddiction.com
and just leave the core in. Slice the apples in rounds (across the apple, not in wedges), as thinly as possible. This is most easily accomplished with a mandolin; alas, I don’t have one.
- Place apples in a single layer on large cookie sheets lined with parchment paper or a silpat
- Sprinkle with spices of choice. I used cinnamon, but you’re welcome to try nutmeg or cloves, or some combination of the three. If you’re using sugar, mix that with the spices before sprinkling. I didn’t use sugar, but I prefer things to not be too sweet.
- Bake for 2-3 hours, or until relatively chip-like and crunchy, flipping apples over every hour.
- If your apples aren’t crisp enough after 3 hours, turn the oven off and let them sit in the hot oven until the oven is cool.
During the last half hour- hour, depending on how long you bake them, watch the chips. Mine got a little burnt the first time I tried them. Also, they will crisp up after you take them out of the oven, so if they’re almost crisp enough and they look like they might be getting a bit dark, take them out. They should be fine, and you can always put them back in the oven if they’re still underdone.
Warning: These will be gone before you know it. My family was insisting that I share before they were even done! 😉