Twice a week I work the farmers market selling organic fruit. We happen to have some terrific fuji apples in season right now, and I can’t help but try this recipe with them. It’s incredibly simple and healthy, and it’s an easy way to get your apple a day.
Recipe 9: Baked Apple Chips
Notes: A mandoline slicer set to the thinnest slice possible is your best bet with these. If you don’t have one, you can also use a vegetable peeler to make thin slices. Peel on or off is fine, but I find the peel adds a nice chewiness to the edges.
- Apples (as many as you feel like, but each apple yields about 15-20 chips, depending on how you slice it.)
- Sugar (optional)
You want to preheat your oven to a balmy 200F. This low temperature will act as a way to dry your fruit without a dehydrator, and allow for a crisp, not burned product.
Slice your apples as thin as you want, the thinner, the quicker they’ll cook. You want to work quickly so they don’t have too much air exposure before putting them in the oven. You could avoid the natural browning that occurs with a little lemon juice, but if that’s not the flavor you want, work a bit faster and you can beat that process.
Lay your slices on a cookie sheet lined with parchment paper. Try to make sure they are not overlapping, and sprinkle liberally with cinnamon. (If you like, and sugar as well)
Bake until the edges start to brown. When they are pulled out of the oven, they’ll be a bit soft, then as they cool, they’ll harden into chips. If you leave them out too long, they’ll hydrate from the humidity in the air, so keep them in an airtight container unless you want soft chips.