Is eating healthier one of your New Year’s resolutions?
Then these apple chips will be perfect for you to survive snack time. Unlike my previous home-made apple chips recipe, this one has no refined sure at all.
I made two different versions. The baking/drying method is the same for both. For one I left the apples plain as they were for entirely natural apple chips. For the second kind I was inspired by my friend Erin from Texanerin Baking and made them cinnamon-maple flavored. Can I just say – Oh YUM!
My parents gave us a big box full of these small, red, soft apples when we visited them over Christmas. They are lucky enough to live surrounded by orchards in the Okanagan Valley and scored these for us during apple harvest. Don’t ask me what exact kind they are though. Maybe someone with more apple knowledge can enlighten me?
All I know is that these apples worked perfectly to make apple chips. I also tried a tray of crisper, tart Granny Smith apple chips but they took quite a bit longer to crisp up and I wasn’t a huge fan of the tart flavor in the dried chips. What kind of apples you use is totally up to you in the end.
Recipe adapted from Texanerin
- 3 tbsp maple syrup
- 2 tsp cinnamon
- Preheat oven to 250 F. Line baking sheets with parchment paper or silpat.
- If you are making flavored apple chips, combine maple syrup and cinnamon.
- Thinly slice apples using a good sharp knife or a mandolin. Pop out the seeds, if necessary.
- Place slices of 3-5 apples in a large bowl and carefully combine with cinnamon-maple mixture, if desired.
- Lay out the apple slices on prepared pan - just slight overlapping is ok.
- Bake apple chips for 1.5 to 2 hours. The cinnamon-maple chips took closer to 2 hours for me, while the plain chips where done sooner.
- Flip the slices once in a while (about every ½ hour). I opened the oven door to let out moisture, whenever I noticed a lot of steam escaping the oven vent.
- The apple chips will only crisp up completely once they cool. Take one out to cool on the counter. If it doesn't crisp up enough, return to oven.
- Store in an airtight container or plastic bag for a few days. After that chips will soften again.