cinnamon-spiced apple chips

Not long ago, I was gifted from some friends a rather large bag of apples from a local orchard. They are in the process of planning their wedding, and are holding the reception at said location. They were in town visiting and working on wedding preparation and, in exchange for us hosting them, they returned from the reception site with armfuls of apple-y goodness for us. Needless to say, I was giddy with excitement.

But what is one to do with such a large amount of fresh apples? Honestly, my first thought was to make a pie or tart of sorts, but with the holidays right around the corner, I knew that my apple pie would be on constant rotation {I’ll be sharing it with you soon, I promise!}. So I pondered over it for a few days, hoping that inspiration would strike. And sure enough, it did!

A friend recently loaned me their food dehydrator to do some food preparations, and I knew that this would be the perfect vehicle. I ah-dore dried fruit, especially in the cooler months. The possibilities with dried fruits are endless! – stirred into oatmeal, baked into cookies, or tossed with greens for an easy and simple salad, it really doesn’t get much better. So I did a little research about the method and preparation, as this was a first time for me, and boy oh boy…is the end result amazing!

c/o improvisedlife.com

Here are the steps that I followed, with notes for both dehydrating and classic oven baking. Use whichever is easiest for you; it’s impossible to go wrong with these!

I had the thought to mix in a little bit of savory spices {chili powder, rosemary, etc.} on a few of the different layers, and it was a surefire success! 

~~~

Cinnamon-Spiced Apple Chips {recipe adapted from Tasty Yummies}

An ideal way to use up an overload of apples – can we say apple-picking, anyone?? – apple chips are a great way to ensure your produce lasts long enough for you to enjoy! 

Ingredients:

4-5 {minimum} ripe apples, whatever variety you like best*

1-2 tbsp. ground cinnamon

1 tbsp. granulated sugar, optional

*I find that firmer-fleshed apples work really well 

To Prepare:

Slice off the top {stem side} of the apple, and the slice the apples into thin rounds, maintaining a thickness of 1/8″ to 1/4″ thick. If you have a mandolin, this is a great way to utilize it! It will ensure even chips.

Remove the seeds and the entire core. The peel can be left on {this is what I like!} or removed, depending on your preference.

Toss the apples with the cinnamon and optional sugar, and arrange in a single layer in your dehydrator. Once arranged, set the temperature at 135 degrees. Allow the apples to go for 6-8 hours, or until they are dried out and as crispy as you prefer.

Don’t have a dehydrator? Use the oven! – simply preheat the oven to 200 degrees, and lay the apple slices on a parchment-lined baking sheet. Bake for 1 hr., flip them over, and allow them to bake until desired level of crispness is reached and they are no longer moist. You may need to flip several times during this last section of time.

To preserve the quality of your apple chips, store in an airtight container.

Slice off the top, stem side, of the apple and then slice the apple into thin rounds, somewhere between 1/8″ to 1/4″ thick. A mandoline slicer works best so they are all the same thickness. Remove the seeds or the whole core. Peel can be left on or taken off.

Toss the sliced apples with cinnamon and sugar (optional) and arrange in a single layer in your dehydrator or onto a parchment paper-lined baking pan.

Dehydrator: Turn the dehydrator to 135ºF. Allow the apples to dehydrate for 6 to 8 hours or until they are dried and as crisp as you want them to be.

Oven: Preheat the oven to 200ºF. Bake the apples slices for 1 hour, then flip them and allow to bake for another 1 to 2 hours until the chips are no longer moist. Flipping occasionally.

Store your apple chips in an airtight container to maintain crispness.

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