Baked Apple Chips

Ingredients

Instructions

1. 1

   Preheat the oven to 120°C and line 2 baking trays or 1 large tray with baking paper. Position racks so the apple slices can bake in a single layer with good air circulation.

2. 2

   Wash and dry the apples. Using a mandoline or sharp knife, slice them crosswise into very thin rounds, about 2 mm thick. Remove any seeds you see, but leave the peel and cores in place for the classic chip shape.

3. 3

   Put the apple slices in a bowl and toss gently with the lemon juice so the surfaces are lightly coated. This helps slow browning and adds a bright flavor without making the chips wet.

4. 4

   Arrange the slices in a single layer on the prepared trays. Sprinkle evenly with the ground cinnamon. Do not overlap the slices, or they will steam instead of dry.

5. 5

   Bake for 25 minutes, then flip the slices carefully. Continue baking for 10-15 minutes more until the edges look dry and lightly curled. Thin slices may be ready sooner, so remove any crisp pieces as needed.

6. 6

   Turn off the oven and leave the apple chips inside with the door slightly ajar for 5 minutes. They will crisp further as they cool. Serve warm or let cool completely before storing.

Nutrition per serving

Notes

• •Choose crisp, sweet-tart apples such as Honeycrisp, Pink Lady, or Fuji for the best texture and flavor.
• •Uniform thin slicing is the key to even crisping; a mandoline is especially helpful for beginner cooks.
• •If your apple slices are thicker than 2 mm, they may turn chewy rather than crisp and need extra baking time.
• •Store completely cooled chips in an airtight container for up to 2 days; if they soften, return them to a low oven for a few minutes.

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