There’s something about chips. Their crunchy texture and crisp eat-with-your-fingers munchability makes them universally loveable. But they don’t have to come salted and bagged; in fall, when apples are at their peak and most flavorful, try slicing them as thinly as you can and turning them into chips in the oven. It’s a great, easy after-school snack for kids, and perfect to pack in lunch boxes if whole fruit keeps on coming back at the end of the day. They’re inexpensive, and young kids can thread string through the holes in the middle of apple chips to make necklaces and other dangly decorations.
There’s no need for oil or deep-frying; a bit of sugar and cinnamon and the heat of the oven dries them crisply, making them a perfect portable snack for lunchboxes or backpacks. Once you’ve sliced the apples (try using a mandolin for perfectly thin, uniform slices), young children will have fun sprinkling them with sugar and cinnamon. Bonus: they make your house smell wonderful.
Homemade Apple Chips
2 large apples (Gala or Idared work well)
2 Tbsp. sugar (or to taste)
1 tsp. cinnamon
Preheat oven to 200˚F.
Thinly slice apples crosswise about 1/8-inch thick with a mandoline or sharp knife. Arrange apple slices in a single layer on two parchment-lined rimmed baking sheets.
In small bowl, combine sugar and cinnamon. Put mixture into a sieve and sprinkle evenly over apple slices.
Bake in the top and bottom third of the oven until apples are dry and crisp, about 2 hours. Remove from oven and let ‘chips’ cool completely before transferring to a sealed container for up to 3 days.
Makes about 2 cups apple chips.
Per (1/4 cup) serving: about 40 cal, 11 g carb, 1 g fibre. %RDI: vit C 4%
Thanks to the Ontario Apple Growers for the recipe and photo!