True, I could not wait to try out my new mandolin. But, a sharp knife works just fine for this job. When using a knife, rotating the apples as you slice will help keep the slices even. The slices don’t need to be perfect. But, thinner slices will make for crisper chips and a shorter baking time. The apples on the bottom were sliced with a knife. The apples on the top were sliced with a mandolin. The results are nearly the same.
You can core the apples…or not. I like how the uncored centers look like star anise. Go easy on the cinnamon. A little goes a long way.
WHAT YOU WILL NEED:
- 1 or more baking sheets
- Parchment paper
- Mandolin or a sharp knife
- 2 apples (ideally organic)
- Preheat oven to 225º F.
- Using a sharp knife or mandolin, slice apples thinly.
- Line a baking sheet with parchment paper and arrange the slices in a single layer.
- Lightly sprinkle cinnamon over the top of the apple slices.
- Bake for approximately 1 hour, then flip the apple slices over.
- Bake for one more hour or until the apple slices are no longer moist.
- Turn off the oven and remove the chips. letting them cool on a rack outside the oven for softer chips. Or, let them cool inside the oven for crispy chips.
- Store in an airtight container – or play Jenga with them!
Originally posted 11.5.13