Baked cinnamon apple chips. Sounds fancy, doesn’t it? I am all about snacks… and I’m all about easy recipes. And guess what?! This recipe manages to fit the bill on both accounts! Huzzah! If I were to have a series about snacks for lazy chefs, this would be front page. Seriously, it’s that easy.
So it’s the beginning of summer here in Southern California, and I had a few little Fuji apples that I was lucky enough to gather from someone I know’s backyard, who happens to not like apples (who doesn’t like apples?!?) and was more than happy to let me take a few off her hands. They were a bit on the small side, but they were juicy and crisp, so I figured they’d be perfect for making apple chips!
All you have to do is slice ’em thin, either with a chef’s knife or a mandolin. I’ve been meaning to get a mandolin forever now, those things are so danged useful… but alas, I don’t have one. So the knife it was! And as you can see – the chips turned out just fine (so long as your knife skills aren’t too shabby). You don’t want them paper thin, or else they will become too crispy in the oven, and you won’t get that hallmark chewy AND crunchy texture that is expected of a really good apple chip. So thin… but not overly thin. Maybe 1/8 of an inch? Maybe a bit thicker if you like them chewier?
Also – you can play with the type of apple you use. If you prefer the tart flavor of granny smiths, go for it! Just know that you might have to keep an eye on your chips in the oven if you do, because the water content will not be exactly the same. You also might have to bake your chips in several batches if you use 2 apples, because 1 apple makes about a gajillion slices! I listed the serving size as “1 medium bag” for my 2 baby-size Fujis, but it’s honestly hard to say for sure because I made them for myself and devoured them right off the baking sheet as they came out of the oven. Oops.
Aside from being an excellent and healthy Paleo snack, a batch of these chips would also make a great DIY present for someone during the Fall holidays, like if you’re going to their house for Thanksgiving, or for a pumpkin carving get-together… or just have some baking in the oven when you know guests are coming over, because trust me… they will make your whole house smell like delicious apple pie… minus the pie. Mmmm… I’m salivating just thinking about it… Now go make a batch! It takes a few hours in the oven, but you’ll be so glad you did.
- 2 small apples (or 1 large)
- Ground cinnamon (for sprinkling to taste)
- Preheat oven to 200 degrees F.
- Slice the apples really thin (about ⅛"), either with a sharp chef's knife or a mandolin. Discard the seeds.
- Line a baking sheet with parchment paper, and then line the paper with slices of apple. Make sure they are in a single layer, with no overlap!
- Sprinkle the apples with cinnamon.
- Bake for 1 hour, then flip them.
- Bake for another hour or two, but be sure to check them periodically. Flip the thicker ones as necessary so they all dehydrate.
- They're done when they feel crispy and, well... like a chip!
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