I wish I could tell you that I have the self control to keep these yummy snacks on hand. But if I’m being totally honest, they never last more than 20 minutes after I pull them out of the oven.
They are an absolutely perfect substitute for potato chips and a fabulously guilt free late night snack.
The thickness of the apple slices makes all the difference. I like thinner slices that finish baking sooner, but if you like thicker chips (and have the patience) you can bake thicker chips for longer.
When I first started cooking apple chips, I did not have a mandoline and I hand sliced my apples. I do not recommend this way because even the thinnest slices you can cut are still going to be about 3 mm. (At least mine were) the first batch I made took about 2 hours to bake and as you know I am IMPATIENT.
But, if you have a mandoline, you can cut that time way down. Yay! I have a Yakatto, which I LOVE! Best $17 I’ve ever spent. And I recommend getting one if you slice a lot of fruits and veggies. I use the thinnest blade possible, which is 1.5mm, and it yields fabulous, crispy chips. One apple will produce about 1 pan worth of chips, and the prep time is less than 5 min!
- Apples (I prefer gala or fuji)
- Sugar (optional, I usually don’t add this)
- Wash apples and remove stem
- Place smallest blade on mandoline (I use 1.5mm but you can use larger blades or hand slice)
- Slice apples and place on a single layer on wax paper lined pan *This is crucial* otherwise your slices will turn into apple flakes when you try to pry them up.
- Sprinkle with cinnamon and optional sugar.
- Bake 1.5mm slices at 250°F for 30 min, or 3mm slices at 250°F for 90min.*
- After cooking time is up, allow chips to stay in the oven while it cools if they are not completely crispy.
*Ovens temperatures and setting can vary greatly so please keep an eye on the chips while they are baking.