These apple chips, made with just apples and confectioners’ sugar, are easy to make, healthy, and require only 10 minutes of effort. A perfect snack.
- Quick Glance
- Quick Glance
- 10 M
- 35 M
- Makes 24
Preheat the oven to 250°F (121°C). Line a baking sheet with Silpat or parchment paper.
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.)
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 the apple chips cool on the parchment paper. If some of the apple chips stick to the parchment, return the whole shebang to the still-slightly-warm oven for a few minutes and then peel the apples off while still warm. (You can keep the apple chips in an airtight container at room temperature for up to several days.) Originally published September 28, 2011.
Recipe Testers' Tips
These apple chips couldn't be simpler to make and will be a welcome addition to the kids' lunch boxes this year.
I used a mandoline to make my apple slices. The slices were as close to 1/8 inch as I could get them. They took maybe about 30 minutes to turn golden brown. I turned the oven off and let them cool in the oven.
This two-ingredient “recipe” is a snap to make. The slices taste great and look pretty. I ate nearly half as-is, without waiting for dessert.
I found that the apples, which I sliced 1/8 inch thick with my mandoline, took 35 minutes in the oven before they even hinted at turning brown. They should be removed from the aluminum foil or parchment paper quickly while they're still pliable. (A few had hardened and stuck to the foil and were difficult to peel off.)
I’m going to use this idea for pears, too. A simple, inexpensive, yet elegant way to add textural interest to a dish.
This is a great method for making your own dried fruit. I sliced my apples on a mandoline on the thinnest setting, then put them on parchment paper. They stuck to the paper and I had a hard time getting them off. I might try using Silpat next time, but I expect they might take a little longer to dry.
As I made this recipe, I envisioned packing these apple chips in my picky daughter’s lunchbox. She nixed the idea after one bite, leaving me to happily eat the remainder. I sliced the apples 1/8 inch thick and they took more like 40 to 45 minutes in the oven, but watch them—they go from crisp to incinerated very quickly. Also, they were a bit too sweet, more like apple candy. I'll try dipping only one side of the apple slices in sugar next time.