Yesterday, I posted about root vegetable chips. Today, the chips are made of fruit.
Spring is not the best time of year for apples. While the produce section boasts apples year round, by the time winter is over, the Macs are long gone and good luck finding a Honeycrisp. Fortunately, apple chips aren’t as fussy as I am. Grab what’s on sale. It doesn’t matter which variety you choose, the drying process is the great equalizer. By the time the apple slices have dried into chips. they all taste the same — Delicious!. (I realize that’s the name of an apple, but that’s just coincidence.)
The recipe is very easy to remember since it relies on twos. Slice 2 apples as thick as a toonie, and bake at 200°F for 2 hours. Hardly seems worth writing out the recipe.
which Variety is best for Apple Chips?
It honestly doesn’t matter. I know it sounds crazy since a McIntosh and a Russet are about as different as you can get, but slice them up and dry them out, and I defy you to taste the difference.
Do you have to core the apple?
No, I core mine out of habit. Plus, I get to nibble on the core as the apple chips bake. On the practical side, with no pesky seeds to get in the way, the apples slice more easily. That said, coring isn’t necessary. Many people leave it for a prettier chip. It’s entirely up to you.
This is just one ingredient. Aren’t they dull?
No. They’re deceptively addictive. I have been known to eat an entire batch. And paid the price. The apple chips might shrink in size, but they maintain all the fibre and sugars of a fresh apple. You have been warned,
Can I jazz the up?
Be my guest. Dip them in chocolate. Drizzle them with caramel. Sprinkle on some cinnamon sugar. I won’t stop you. But even naked, these are a pleasant treat.
Preheat oven to 200°F (95°C)**. Line two baking sheets with parchment.
Wash the apples. Remove the core. Slice thinly (aim for 1/8th inch thick or about the thickness of a toonie***). Place apple slices on the parchment in a single layer, making sure they don’t overlap.
If making the cinnamon apple chips, combine sugar and cinnamon in a small bowl. Sprinkle the cinnamon sugar over the apple slices before baking.
Bake 2 hours. The apples edges will have curled and the fruit will be leathery. Don’t worry. They will crisp up after they’ve cooled. With the pans still in the oven, turn off the heat, stick a spoon in the oven door to leave it open a crack, and let cool about a half hour.
Eat straight away and store leftovers in a sealed plastic bag.
Notes
* Don’t spend your grocery budget on pricey apples. Look for what’s on sale. Gala, Ambrosia, Crispin, Idared, Empire, and Golden Delicious work well.
** A 225°F (105°C) oven will work better with the moist heat of a gas oven or on extremely humid days.
***For my non-Canadian friends, a toonie is the Canadian $2 coin.
