Recipe by walkerkr
"These yummy cinnamon apple chips will disappear almost as quickly as you make them! They're perfect for healthy snacks and easy to take on the road. The secret is baking at a very low temperature for a long time, which dehydrates the apples."
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Golden Delicious apples, cored and thinly sliced
1 1/2 teaspoons
The first time I made these it was a disaster. They stuck to the pan so bad that I had to scrape them off with a sharp knife into thousands of little pieces. I couldn't salvage anything to even try to taste one. I decided to try again, but spraying the sheet first. It worked! They are delicious and easily lifted from the sheet. One star if made according to directions and five stars if you spray the sheet first.
I have tried making these twice now. Here are the tips I have to make them better: slice apples with a mandolin and then place in a bag with the cinnamon and sugar to coat both sides. Bake on parchment paper lined cookie sheets for an hour at 250, flip slices over and bake another hour.
I tried the recipe, but gave it a twist. I made 2 batches, one with jalapeno and lime seasoning and one with cinnamon, powder vanilla, powder chocolate, and Splenda. I sliced them thick with mandalin, rubbed with coconut oil,before seasoning, sprayed the cookie sheets and baked at 250 degrees for 1 1/2 hours. Fantastic! Healthy eating while watching your diet. Anita
These turned out perfectly! I used my mandolin to cut them thinly. I didn't bother coring. I cooked them on parchment paper, and flipped them over half way through cooking. After a minute or two out of the oven they were crisp and tasty!
I thought these were good and fun to do. It would be a great addition to your fall event. I did, however, lessen the cinnamon, used parchment paper, used Granny Smith (all I had), baked for 45 min, flipped them, and baked for 30+/- until golden brown. I didn't have to core it, just mandoline away.
I was excited about trying this recipe because I love apple chips, but, this did not work for me. I cut them by hand, so, some were thicker and some were very thin (operator error - lol). The thinner ones did dry out and the ends curled up as the recipe stated, but, they stuck to the pan and would not come up even with a spatula. I was able to tear a few of the pieces off, but, the majority had to be soaked off and discarded. I was able to try the thicker slices that did not crisp up and the flavor was very good. Would not recommend this recipe unless you can find a way to keep them from sticking. I am not sure if greasing the pan would help or not.
Used the pampered chef apple peeler and very juicy honey crisp apples. Took about 2 hours to bake on parchment paper. Awesome!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: < 1
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