There's nothing like making homemade apple chips to get you in fall mood! For the first time time this weekend it really felt like fall in Virginia. The leaves are changing color and falling all around the boots I dug out of my closet. I haven't gone apple picking yet, but I've been buying all of my favorites at the grocery store--Honeycrisp, Fuji, and Pink Lady. I also discovered a new apple this year, the Pink Pearl, that has a pale pink interior. I made apple chips this weekend using a blend of those apples. The slight pink tint comes from the baked Pink Pearl apples! I love these apple chips because they only require three ingredients to make a delicious seasonal snack. I sprinkled my apple chips with cinnamon and nutmeg, but you could also use pumpkin pie spice or a more savory seasoning. Store them in an airtight container and dip them in peanut butter, hummus, or eat them on their own for a nutritious snack.
YIELDS
2-3 cups
PREP TIME
COOK TIME
TOTAL TIME
- 3-4 apples, sliced thinly with a mandoline slicer
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Directions
1. Preheat oven to 225* F and line several baking pans with parchment paper.
2. Sliced apple thinly using a mandoline slicer and and remove seeds and core from the slices.
3. Arrange apple slices on a baking sheets so the edges aren't touching.
4. Sprinkle with cinnamon and nutmeg and bake for 1 1/2 -2 hours, until apple chips are curled on the edges and lightly browned.
5. Remove from the oven and transfer to a cooling rack to cool completely. Chips will harden as they cool.
6 Store in an airtight container.
More fall recipes:
Chili Stuffed Sweet Potatoes
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Photo: Lauren Kirchmaier
Chili Stuffed Sweet Potatoes
