Last But Not Least.
These Apple Chips are possibly the easiest thing I've ever baked. Four ingredients. That's all you need to make your own chips. It would be interesting to play around with the seasoning to create savoury or sweet combinations. I may keep that in mind for the future. This may not be the last time you see these crispy things.
And they're baked, not fried, so you don't have to feel guilty about stuffing your face. Which is good because they're insanely addictive. As long as you have cinnamon, sugar and a little time to waste you'll be rewarded with the most delicious snack.
If you're lazy, as I am sometimes, you could always buy Apple Chips but, be warned, they're pretty pricy for a tiny little bag. Plus if you buy them you won't be able to perfume your house with the amazing scent of apple and cinnamon. Possibly the greatest smell in the world.
Last, but certainly not least, here is the appetizer recipe from my Autumn Dinner Party. These Apple Chips are perhaps the most anticipated item on the menu so I hope I didn't leave you in suspense for too long. Apple Chips Makes 4 cups of chips.
Source: My imagination.
4 Apples Juice from 1 lemon 1 tbsp granulated sugar 1 tsp cinnamon Printer-Friendly Version
Preheat the oven to 225 degrees. Line your baking sheets with parchment paper and set them aside.
Using a mandoline or a sharp knife slice the apples as thin as possible and put them in a large bowl. Make sure to pick out any seeds you find. After slicing and transferring each apple to the bowl drizzle some of the lemon juice over the exposed slices to keep them from browning.
In a small bowl whisk together the sugar and cinnamon.
Spread the apple slices in an even single layer on the prepared baking sheet. It's ok if the slices are touching as long as they're not overlapping too much since they will shrink. Sprinkle the cinnamon sugar mixture liberally over top of the slices then flip them over and do the same on the other side.
Bake them for about 1 – 2 hours depending on the size of your apples. At 30 minute intervals flip and switch the racks of the baking sheets to assure they bake evenly. When they're finished let them cool completely on the baking sheet. Once they're cooled you can store them in an airtight container or devour them all in one sitting. Enjoy!