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Crispy Baked Cinnamon-Apple Chips

  • Author: Mom
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes

Ingredients

  • apples (2 for a full oven)
  • cinnamon (optional)

Instructions

  1. Preheat oven to 250 degrees.
  2. Line 2 cookie sheets with parchment paper.
  3. Wash, quarter and core apples. (possibly 2 large apples)
  4. Slice apples using a mandolin (see mandolin options on Amazon) for consistent thickness. (Katie’s note: I bought this slicer on Amazon last year and then never used it because we had such a poor apple season last fall. I can’t wait until September!)
  5. Distribute apples in a single layer on the parchment paper. Do not let slices rest on the baking pan because they stick!
  6. Sprinkle with cinnamon, if desired.
  7. Bake for about 1 hour in the 250 degree oven.
  8. Rotate cookie sheets.
  9. Reduce temperature to 200 or less. Continue baking.
  10. Check slices after the next half hour and then more frequently, reducing oven temp if desired. (For the thickness of my apple slices, I bake for an hour or so more. It’s not exact timing because apples have different amounts of moisture and the thickness of the slices affects the drying.)
  11. If you choose, you may loosen slices from the parchment paper during the baking time.
  12. I recommend testing one by letting it cool. If it is crunchy, remove all from oven.
  13. The apples slices can burn quicker than you think. Some slices may look/act crispier than others and can be removed to cool and finish the crisping. (The original recipe said 3 hours at 250, checking often during the last hour. A very few minutes too long could over-bake many of the slices of apples. Edible, but not as delicious. At the lower temp of 200 you are not as likely to burn them.)
  14. If apple slices seem pliable after cooling, put them back in the oven.
  15. Enjoy the crispy chips with a burst of apple flavor!

Notes

* Two large apples, sliced, fill my cookie sheets as full as possible in a single layer.

* We prefer Gala and other sweet apples rather than Granny Smith apples.

* When using the mandolin, I like resting the apple’s cut edge flat against the blade to get the widest slice, and then slicing till the quarter is down to nothing or next to nothing.

* The parchment paper may be used repeatedly. I shake off the cinnamon, fold it and store it in the cupboard till next time.

* The length of baking time is dependent on the thickness of the slices. Slices should probably be about 1/8 inch in thickness. If too thin, they burn quickly or practically disappear as they dry.

* When I maintained the 250 temperature, I could burn slices in a matter of 2 or 3 minutes. I would rather the process take a little longer in time with a better outcome.

* Katie’s note: In a full dehydrator, it takes about 36 hours at 125-135F to get all the way to “crispy” chips, although dried apple slices at about 12-18 hours are good, too. Just not quite as addicting.