Apple Chips Recipe
I used some Macoun and Empire apples to make these and they didn’t require any measures to prevent browning. If you think your apples will brown excessively, dip them in a solution of 2 cups water and 2 tablespoons lemon juice right after they have been sliced.
3 medium apples
Preheat oven to 250 degrees Fahrenheit.
Wash and core the apples using an apple corer. Slice off the a 1/4″ of the top and bottom of the apple and discard. Slice the remaining apple using a mandolin set to 1/8″ thick.
Spread the apple rings out onto two parchment-lined baking sheets. Try to avoid overlapping the rings. Sprinkle lightly with cinnamon sugar.
Bake for approximately 3 hours, rotating once or twice. Start checking on them around 2 hours. They may be slightly pliable out of the oven, but should crisp up when cool. Serve or store in an airtight container at room temperature.
Note: I’ve also made these same chips using a food dehydrator set to 155 degrees Fahrenheit for around 6 -8 hours.
Yield: approximately 30 chips (not enough!)
Prep-time: 5 minutes
Bake-time: 3 hours