Apple ChipsPosted: May 22, 2012
At school this past semester, I discovered the most wonderful treat – apple chips. In the food court area, called the “Pit,” they had displays of them and they were a great snack between or after class. They were made by Seneca and were wonderful. But then they started disappearing. They went from two large standing displays to one, then to a little counter one until all the bags had been sold. This was of course after I had completely fallen in love with them.
Apples are one of the few fruits I actually enjoy so I thought the chips would be easy enough to make on my own. And really they are! if you don’t mind waiting a couple of hours for them to be done that is…
The source for these chips is really a hodgepodge of all over the internet and a bit of common sense. But I got the oven temperature from Leanne Bakes.
Apples – however many (one apple at 1/8″ fills an entire cooking sheet) of whatever type (I used Gala apples)
Parchment paper (highly recommended)
Heat oven to 220˚
Using a knife or mandolin, slice apples into chips as thinly as possible. I set the mandolin to 1/8th inch and they turned out really well. There is no need to core the apples because you can just pop out the seeds as you slice and the core makes a pretty star shape in the middle of some of your chips.
Cover your cookie sheet with parchment paper. Place your apple chips on the cookie sheet, making sure they aren’t overlapping.
Lightly dust your chips with cinnamon and a pinch of nutmeg. This part is optional – plain apple chips are good also. You could also use different toppings. I put some kosher salt on some of mine and they were good, or pretty much anything else that goes well with apples though I would save peanut butter and caramel as dipping sauces.
Pop ’em in the oven for an hour. You can do multiple sheets at once. I just rotated mine about halfway through.
After the first hour, flip over your chips and bake them for another hour, or longer if you so choose.
Make sure to store them in an airtight container.