Ingredients
Scale
- 4 medium Apples (firm, crisp varieties like Honeycrisp, Fuji, Gala, Pink Lady, or Granny Smith work best):Â These provide the base and natural sweetness for your chips. Using firm apples ensures they hold their shape and crisp up nicely instead of turning mushy. Tart apples like Granny Smith will yield a tangier chip, while sweeter varieties like Fuji or Gala will result in a naturally sweeter snack.
- 1 to 1 ½ teaspoons Ground Cinnamon: This is the star spice, providing that classic warm, comforting flavour that pairs perfectly with apples. Adjust the amount based on your preference for cinnamon intensity. Ensure your cinnamon is fresh for the best flavour.
- (Optional) 1-2 teaspoons Granulated Sugar, Brown Sugar, or Maple Syrup:Â If you prefer a sweeter chip or are using very tart apples, a little added sweetener can enhance the flavour. However, many find the natural sweetness of the apples sufficient, especially sweeter varieties. You can omit this entirely for a no-added-sugar version. Other options include coconut sugar or a sprinkle of stevia/erythritol for a lower-carb alternative.
- (Optional) Pinch of Nutmeg or Apple Pie Spice: To add complexity to the flavour profile, a tiny pinch of nutmeg or a blend like apple pie spice (which typically includes cinnamon, nutmeg, and allspice) can be added along with the cinnamon.
Instructions
- Preheat and Prepare: Preheat your oven to 225°F (110°C). Line two large baking sheets with parchment paper. Using parchment paper is crucial as it prevents the apple slices from sticking to the pan and makes cleanup much easier. Avoid using aluminum foil directly, as the apples are more likely to stick and potentially burn unevenly. Ensure your oven racks are positioned in the upper and lower thirds of the oven if baking two sheets simultaneously, and plan to rotate them halfway through.
- Wash and Core Apples: Thoroughly wash the apples under running water, scrubbing gently to remove any wax or residue. You can leave the skin on – it adds colour, nutrients, and helps the chips hold their shape. Carefully core the apples using an apple corer or a small paring knife. Removing the core prevents biting into tough core bits or seeds later.
- Slice the Apples Thinly: This is the most critical step for achieving crispy chips. Aim for slices that are about 1/8-inch (approx. 2-3 mm) thick. The key is uniformity. Slices of the same thickness will bake evenly. Thicker slices will remain chewy, while thinner slices might burn before others are done.
- Using a Mandoline:Â A mandoline slicer is the easiest and most efficient way to get consistently thin slices. Always use the hand guard provided and exercise extreme caution. Set it to the 1/8-inch setting.
- Using a Sharp Knife: If you don’t have a mandoline, a very sharp knife and a steady hand can work. Take your time to slice as evenly as possible across the width of the apple. It might take longer, but the results can still be excellent with care.
- Arrange on Baking Sheets: Lay the apple slices in a single layer on the prepared baking sheets. It’s very important that the slices do not overlap. Overlapping traps moisture and prevents the slices from crisping up properly; they will essentially steam instead of dehydrate. You’ll likely need two baking sheets to accommodate all the slices from four apples without crowding.
- Season the Apples:Â In a small bowl, mix the ground cinnamon (and optional sugar/other spices, if using). Evenly sprinkle the cinnamon mixture over the apple slices on the baking sheets. You can do this by hand or use a small fine-mesh sieve for very even distribution. Ensure both sides get some seasoning if possible, though seasoning the top side is usually sufficient.
- Bake Low and Slow:Â Place the baking sheets in the preheated oven. Bake for 1 hour.
- Flip and Rotate:Â After 1 hour, carefully remove the baking sheets from the oven. Gently flip each apple slice over using tongs or a spatula. This helps ensure even drying and crisping on both sides. Rotate the baking sheets between the racks (move the top one to the bottom rack, and the bottom one to the top) and turn them 180 degrees for even heating.
- Continue Baking: Return the sheets to the oven and bake for another 1 to 1.5 hours. The total baking time can vary significantly depending on the thickness of your slices, the moisture content of your apples, and your specific oven. Start checking the chips after the second hour. They should look dry and slightly curled at the edges. Some might be ready sooner than others, especially those around the edges of the pan. You can remove individual chips as they are done. They won’t feel completely crisp while hot in the oven – they crisp up significantly as they cool. Aim for them to be dry to the touch and no longer flimsy or wet. Over-baking will make them too dark and potentially bitter.
- Cool Completely: Once the apple slices appear dehydrated and are starting to crisp at the edges, turn off the oven. You can leave the oven door slightly ajar and let the chips cool down inside the oven for about 30 minutes to an hour. This helps them dry out further and achieve maximum crispness. Alternatively, carefully transfer the apple chips to wire cooling racks immediately after removing them from the oven. Ensure air can circulate around them. Do not skip the cooling step! This is when the magic happens, and they transform from slightly pliable to perfectly crunchy. They must be completely cool before storing.
- Store: Once completely cool and crisp, store the baked cinnamon apple chips in an airtight container at room temperature. They should stay crisp for up to a week, although humidity can affect their texture over time. If they lose some crispness, you can often refresh them in a low oven (200°F/95°C) for 10-15 minutes, then cool completely again.
Nutrition
- Serving Size: one normal portion
- Calories: 90
- Sugar: 15 grams
- Fiber: 4 grams