Ingredients
- Apples: 2-3 medium apples (Choose crisp varieties like Honeycrisp, Granny Smith, Pink Lady, or Gala)
- Cinnamon: ½ teaspoon of ground cinnamon (Optional, but adds flavor!)
Equipment and Utensils
- Baking sheets: 2 large baking sheets
- Parchment paper or silicone baking mats: To line the sheets
- Mandoline or sharp knife: For even slicing
- Apple corer (optional): To remove cores
Instructions
1. Preheat Oven
- Preheat your oven to 200 degrees Fahrenheit (90 degrees Celsius).
- This low temperature is crucial for drying the apples rather than cooking them.
2. Prepare the Apples
- Wash and dry apples thoroughly.
- Core the apples if desired (you can leave cores in if you don’t mind the seeds).
- Slice apples very thinly into rounds, about 1/8 inch thick. Aim for consistent thickness for even drying. A mandoline is ideal, but a sharp knife will work.
3. Arrange and Season (Optional)
- Line baking sheets with parchment paper or silicone baking mats.
- Place apple slices in a single layer on the baking sheets. They can touch but shouldn’t overlap.
- Sprinkle lightly with cinnamon, if using.
4. Bake
- Bake for 1 hour.
- Flip apple slices and bake for another 1 hour.
- Check for doneness: Remove one slice and let it cool for 2-3 minutes. It should be completely crisp. If still soft, continue baking, checking every 10-15 minutes.
5. Crisping
- Once the chips are done, turn the oven off.
- Leave the apple chips in the oven as it cools down for about 1-2 hours. This step gives them an extra crispy finish.
6. Cool and Store
- Remove the apple chips from the oven and let them cool completely on the baking sheets.
- Store in an airtight container at room temperature for up to a week.
Tips
Thinner is better: The thinner your apple slices, the crispier your chips will become.
Don’t overcrowd: Overlapping slices might not crisp up properly.
Baking time can vary: Baking times may differ slightly depending on apple variety, thickness, and humidity levels.
Spice it up! Play around with spices alongside the cinnamon, like nutmeg, ginger, or a touch of allspice.
