Baked Apple Chips
Bought too many apples? Same. Use up some apples by making something different but oh-so-snackable: Baked Apple Chips!
It was a tradition every fall. Take the kids on a field trip to Oak Glen and pick apples. It was exciting for them to fill that hand bucket to the top with all the pretty specimens.
This area of Southern California grows around 50 types of apples (I know, who would have thought that would be the case in SoCal). Of these varieties are some that don’t usually show up at grocery stores. Gravenstein, King David, Pink Pearl, and Vasquez are among the lesser-known types.
Plenty of places will do the picking for you, in case you were wondering. This leaves more time to explore other things the orchards offer like apple tasting, candle dipping, and wool carding. Plus, fresh apple cider!
Now, my kids are young adults who are going to school and working full-time (proud of you, my darlings!). So I go apple picking with my gal pals. We like to go mid-morning in the middle of the week.
And it’s still hard to avoid buying too many apples.
Yes, by all means, make apple pie, apple crisp, and applesauce. They are homey and delicious. And it will make your husband happy.
Also, make apple chips.
You’ve seen them in the checkout line at Target and your local grocery store. You know, the $5.99 bags of crispy apple chips that are half-filled with air. Those.
You can make those for a fraction of the cost. It’s fun and easy. An added bonus: your home will smell amazing while they bake.
I use a special slicer to get the slices paper-thin.
I’m sorry to tell you that you need another kitchen gadget. But this is one you really do need. It’s a mandoline.
My mom had one that she bought in Japan in the 1970s and still uses it today to make the best coleslaw in the world. Mandoline slicers are versatile and can be used on veggies and fruits to achieve paper-thin slices. Last year, I finally bought one on Amazon made by the German brand Borner.
A hand-held cutting guard comes with it, as well as multiple attachments to vary the width and cuts on whatever is being sliced. The blades are razor sharp so I also got some cut-proof kitchen gloves. I just need to remember where I put them.
- Like cooking a good roast, the secret here is low and slow. It takes time but it’s mostly hands-off.
- Every oven is different so gauge the crispiness of the chips at the 2-hour mark. They might be ready or they might need a little more time. Mine needed around 3 hours.
- Make more than you think you’ll need. It’s hard to stop once you start eating them. Plus, they make for a yummy topping when crumbled on salads like this.
- 2 apples, any variety
- 1 Tbsp powdered sugar
- 1 tsp cinnamon
- Place parchment paper on two rimmed baking sheets.
- Move oven racks to the upper and lower third of the oven, then preheat to 200 F/93 C.
- Slice the apples crosswise very thinly using a mandoline slicer. I used the attachment for 1/16th inch thickness. It’s easiest to cut a slice off the bottom of the apple with a knife first to get things started before using the mandoline to slice the rest of the apple.
- Remove any seeds, then place apples on the prepared baking sheets. Do not overlap the slices but place them side by side in a single layer.
- Combine the powdered sugar and cinnamon in a small bowl. Use a small sieve to lightly dust the slices. Turn the slices over and dust again.
- Bake for 1 hour and 15 minutes. Remove pans from the oven and flip the slices over. Return to the oven, placing the pans on the other rack (the one that was on the top rack now goes on the bottom one).
- Bake for another 1 hour and 15 minutes. Depending on your oven, you may need another 15 minutes until they are fully dry. They will continue to crisp up as they cool.
- Allow chips to cool completely before storing them in an airtight container.