Ingredients
Equipment
Method
- Preheat your oven to 225°F (107°C). Line two large baking sheets with parchment paper.
- Wash and dry the apples thoroughly. Core the apples, but do not peel them.
- Slice the apples very thinly, about 1/16 inch thick. A mandoline slicer works well for uniform thickness.
- In a small bowl, mix the cinnamon and optional sugar.
- Arrange the apple slices in a single layer on the prepared baking sheets. Sprinkle the cinnamon-sugar mixture evenly over the slices.
- Bake for 45 minutes. Flip each slice over carefully.
- Return the sheets to the oven and bake for another 45 minutes, or until the edges are slightly curled and the chips are dry and crisp. Cooking time may vary based on apple thickness.
- Turn off the oven and leave the chips inside with the door slightly ajar for 15 minutes to cool and crisp up further.
- Remove from the oven and let them cool completely on a wire rack before serving or storing.
Notes
Store the cooled apple chips in an airtight container at room temperature for up to one week. If they soften, you can return them to a low oven for a few minutes to re-crisp them.