I love apples. As a kid, apples were my favourite fruit.
But, then when I grew up, apples stopped being seasonal. With their all year round availability (and multiple varieties at that), they suddenly weren’t something I pined for. Now with the apple season in full swing, I’m reminded of the local, seasonal apples I grew up eating – not the shiny, waxed, supermarket ones. I’m thinking of making a whole bunch of things to cherish their versatility; starting with apple chips.
Apple chips make a very fun, light snack. The first time I made these I had such a great time asking everyone to guess what it was (made sure they didn’t resemble apples). Nobody could guess! Besides being a light snack, they are awesome added to a granola mix and make stunning garnishes for desserts as well.
Apple Chips
2 gala or granny smith apples
2 tbsp sugar
½ tsp cinnamon
1 tbsp lemon juice
Water
- Turn the oven on its lowest setting (80C/175F)
- Fill a bowl with 1 cup cold water and the lemon.
- Holding a mandoline over the bowl, slice the apples, letting them fall in the water immediately. This prevents premature browning of the apples.
- Line a baking sheet with parchment paper or Silpat and place the apple slices on the sheet after shaking off the excess liquid off it.
- Sprinkle with cinnamon and sugar (this will make the apple slices brown though, so skip the cinnamon if you want them white).
- Push it into the oven for 1.5-2 hours, until the apple slices are crisp. Try not to finish these in one go!
Update: If at the end of 2 hours, the chips are still soft, continue to bake them in the oven for another 1-2 hours. Depending on how large the slices are and how watery the apples are, it might just take a longer.