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Baked Cinnamon Apple Chips
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Baked Cinnamon Apple Chips

Ingredients

  • 3-4 Organic Apples Gala, Pink Lady, Honeycrisp, Fuji, or RedDelicious are my favorites to use.
  • 1-2 tsp Organic Cinnamon

Instructions

  • Preheat the oven to 200 degrees F and place the oven racks in the upper and lower thirds of the oven.
  • Line two baking sheets with parchment paper.
  • Rinse and dry the apples. Leave the skin on. Choose one of the following methods. 1.  Using an applecorer, core each apple to remove the seeds, or 2. Do not core the apples, leaving the star shaped center (pictured).
  • With a mandoline or sharp knife, slice the apples approximately 1/8 inch thick, removing seeds as you go.
  • Arrange the apple slices in a single layer in rows on the baking sheet, making sure they don’t overlap, and sprinkle with cinnamon.
  • Bake for one hour and remove the baking sheets from the oven. Using tongs or a fork, flip over each apple slice and sprinkle the tops with cinnamon.  Put them back in the oven, swapping their position on the racks, and bake for another hour.
  • After the timer goes off for the second hour, remove one baking sheet from the oven, pull out one apple chip and place it on a plate and set a timer for 3 minutes.  Put the baking sheet back in the oven while you wait. If the apple chip becomes crispy after staying out of the oven for 3-5 minutes, they are done.  If not, continue to bake for 10-15 minutes at a time until desired crispiness.  Please keep in mind that thicker sliced apples will take longer to bake and become crispy.
  • When the apple chips reach your desired crispiness, remove from the oven and let cool completely before storing. If you want them a little extra crispy, you can turn the oven off and leave the bakingsheet s of apple chips in the oven while it cools.

Notes

*The thinner the apple chips, the crispier they will be.  Mandolines like this one work well to ensure they are sliced evenly. A sharp 8-inch chef's knife also does the trick.
*I like to use this organic cinnamon.
*Store in an air-tight glass food storage container for up to one week.