RECIPE: APPLE A DAY (Chips)
Just goes to show you healthy things can be delicious too.
Yeah, I know, apple chips are no Chocolate Covered Something Anothers but they are still a yummy snack you can feel good about. After-all, it's fall and the best time of year for apples. So bust out your mandoline & get to slicing! Or better yet get a food processor to do the slicing for you.
I suggest small apples, sliced paper thin. Lay them out on a paper towel make sure all water/juice are dry, then I would spray the cookie sheet very lightly with oil
2 large apples, cored (I used Red Delicious)
2 T. sugar (optional)
1 t. cinnamon
canola oil spray
Remove from oven. They will still be soft when they come out but will get crispy quite quickly. Let ‘chips’ cool completely before transferring to a sealed container for up to 3 days. Makes about 2 cups of apple chips.
Recipe Adapted Slightly from Ontario Apple Growers
Apple Chips
2 large apples, cored (I used Red Delicious)
2 T. sugar (optional)
1 t. cinnamon
canola oil spray
Preheat oven to 200 degrees.
Thinly slice apples crosswise about 1/8-inch (2 mm) thick with a mandoline or sharp knife. Arrange apple slices in a single layer on two parchment-lined rimmed baking sheets, and lightly cover in oil (I used melted coconut oil)
If using sugar, combine in a small bowl with cinnamon and sprinkle evenly over apple slices.
Bake for approximately 1 ½ hours (mine took a little longer than that to get crisp, but I didn't use sugar). Shift the pans at about the 45 minute point to a different spot in the oven then previously. Be sure to keep a close eye after this point, exact timing will depend on the oven and on the type and thickness of the apples. When some of the slices start browning around the core they are definitely done.
Thinly slice apples crosswise about 1/8-inch (2 mm) thick with a mandoline or sharp knife. Arrange apple slices in a single layer on two parchment-lined rimmed baking sheets, and lightly cover in oil (I used melted coconut oil)
If using sugar, combine in a small bowl with cinnamon and sprinkle evenly over apple slices.
Bake for approximately 1 ½ hours (mine took a little longer than that to get crisp, but I didn't use sugar). Shift the pans at about the 45 minute point to a different spot in the oven then previously. Be sure to keep a close eye after this point, exact timing will depend on the oven and on the type and thickness of the apples. When some of the slices start browning around the core they are definitely done.
Remove from oven. They will still be soft when they come out but will get crispy quite quickly. Let ‘chips’ cool completely before transferring to a sealed container for up to 3 days. Makes about 2 cups of apple chips.
Recipe Adapted Slightly from Ontario Apple Growers
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