These apple chips have a deep, fabulously sweet, almost winey flavor. They’re so good that I had to hide them in the back of the pantry to stop myself from plowing through the entire batch (four apples’ worth) in a day. What a healthy snack, and they’re such a delight.
Apple chips purchased in a store usually have oil and citric acid added. The acid makes them a GERD trigger, and the oil is unnecessary. Baking your own apple chips takes time, but if you’re going to be home doing laundry or reading, it doesn’t take much effort to flip the apples once.
My favorite way to make these is plain and with the skin on, but they’re also delicious peeled or with a dash of cinnamon. Baking these for 2 hours creates chips that are crispy on the outside but a tad chewy on the inside (depending on how thinly you can slice them).
- 3 to 4 Gala apples
- cinnamon (optional)
- Preheat the oven to 200 degrees. Wash and dry the apples, and if you wish, peel them with a vegetable peeler.
- Turn each apple so that your knife goes through the equator. Starting at the bottom, make very thin slices. When you get to the middle area, shake out and discard the seeds.
- Line two extra-large baking sheets with parchment paper. Lay the apples on the sheets in a single layer. Sprinkle with cinnamon if desired.
- Put the sheets in the oven, and use the handle of a wooden spoon to keep the door open a bit. Bake the apples for 1 hour.
- Flip each apple slice and bake for another hour, keeping the wooden spoon in the door.
- Turn off the oven, but leave the apples in there until they cool—at least 1 hour or up to overnight. Store apple chips in an airtight container.
Makes about 4 cups. Active time 15 minutes; total time 3 hours, 15 minutes. Adapted from http://www.wikihow.com/Dry-Apples