Apple chips are a versatile sweet that can be used as a garnish for a dessert, a topping on a salad, or snacked on right from the pan. A delicious and crunchy treat.–Emily Mainquist
LC Not Too Thick, Not Too Thin, Just Right Note
The swell thing about making your own apple chips, aside from finally finding a use for the glut of autumn apples you lugged home from the market thinking you’d take the time to make applesauce and apple cake and apple bread, is that not only is it simple as can be, but you can regulate the relative sweetness as well as the chewiness or crispiness of the chips. It may take a little finagling as you try one thickness and then another, gauging the amount of time in the oven accordingly, but how bad can it be when you get to nosh on your oopses?
Apple Chips Recipe
- Quick Glance
- 10 M
- 35 M
- Makes 24
- 3 medium Granny Smith apples
- 1/2 cup confectioners’ sugar
- 1. Preheat the oven to 250°F (121°C). Line a baking sheet with Silpat. (You can instead line it with parchment paper if that’s all you happen to have on hand, but be aware that some chips will probably stick to the parchment.)
- 2. If desired, core the apples. Thinly slice each apple. (A mandoline or hand-held slicer works well for slicing them as thinly as possible. Think between 1/16 and 1/8 inch thick.)
- 3. Dip the apples in the sugar, turning to coat each side. Place on the prepared baking sheet and bake until the apples are golden brown, 30 to 45 minutes, depending on the thickness. Let cool. If some of the apple chips stick to the parchment, return the whole shebang to the oven for literally just a few minutes then peel the apples off while still warm. You can store the apple chips in an airtight container at room temperature for up to several days.
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