Cinnamon Baked Apple Chips
Paper-thin apple slices dusted with cinnamon and baked low and slow until crisp and amber. A light, naturally sweet snack that keeps for days in a jar.
- Prep
- 15 min
- Cook
- 120 min
- Total
- 2 hr 15
- Serves
- 4
Even thickness is the secret, so a mandoline helps. Thicker slices stay chewy in the center, which is nice too, just bake them a little longer. Store the cooled chips in an airtight jar for up to 5 days, and refresh limp chips in a 250 F oven for 5 minutes.
Method
-
Heat the oven to 225 F. Line two large baking sheets with parchment paper.
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Stir the lemon juice and water together in a wide bowl. Mix the cinnamon, sugar and salt in a small dish.
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Core the apples and slice them crosswise as thinly as you can, about 1/8 inch thick, using a mandoline or a very sharp knife. Toss the slices gently in the lemon water, then lift them out and pat dry with a clean towel.
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Arrange the slices in a single layer on the baking sheets without overlapping. Sprinkle evenly with the cinnamon sugar.
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Bake for , then flip each slice and swap the position of the pans. Bake for more, until the edges curl and the slices are dry and just beginning to turn golden.
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Turn the oven off and leave the chips inside for to finish crisping, then cool completely on the pans. They crisp further as they cool.
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