The perfect snack: completely allergy free, no added sugar, baked, needs no refrigeration, and irresistible. Apple chips are great!
These just aren't very photogenic.
I cover mine in cinnamon and they get pretty brown in the oven.
So they are currently baking in the oven. {update: I polished off the entire two pans of apple chips in less than 6 hours, with about ⅓ being eaten while they were baking}
Until those are done {update: now they are done. See above comment}, I will be using the old pictures I took over a year ago from the last time I made apple chips.
These are so good, even though my photos aren't great.
Here's why they are wonderful:
Completely allergy free
Perfect for snacks - anytime! They need no refrigeration and can last up to a week at room temperature.
And best of all, they are full of pure fall deliciousness.
I need more baking sheets so I can make huge batches. This small batch only lasts me a day or two {or 6 hours}.
I love eating them when I'm craving something sweet but don't want candy.
I like to keep a little baggie of apple chips in my purse when I am running errands.
They are great for lunch boxes too, and they are so much cheaper than store-bought ones.
I think two apples cost me less than $2 and make tons of chips {enough for at least 4-6 servings}. Those bagged things have a lot less and cost a lot more.
These are worth making for sure.
Even if they don't take very pretty pictures. Like I've said before... don't judge a recipe by its picture.
Apple Chips
Ingredients
- 2 apples {Honeycrisp, Fuji, Gala, Green}
- ¼ teaspoon cinnamon
- 1 teaspoon lemon juice optional {it gives it extra flavor & keeps them from browning too much}
Instructions
- Preheat the oven to 200°F. Line two large baking sheets with parchment or foil.
- Slice apples very thinly. It's easiest to use a mandolin, and slice them almost as thinly as possible. {See below for slicing tips}
- Toss the apple slices with the cinnamon & lemon juice, if using.
- Arrange apple slices on prepared baking sheets in a single layer. Bake in preheated oven for 90 minutes. {Make sure you put them all in at once. If you have too many and need to do more baking pans, wait until the first two pans are completely dry.}
- Flip apple slices. Bake another 60-90 minutes, until apples are completely crisp {bake a little more if they are not completely crisp}. Cool completely, and transfer to an air-tight container.
- They keep at room temperature for up to 1 week.
Marie
These look really good and healthy. Did you use lemon juice on your chips? I am assuming that the lemon juice is to help keep the chips from browning. Is that right?
memeinge
Thanks! I used them lemon juice to add a little extra flavor & to keep them from browning too much. Even though they look pretty browned, I did use lemon juice. I think they just get pretty dark in an oven. I wish I had a dehydrator 🙂