We have so many apples this year, I don’t even know what to do with them all. It’s the first year in this house, so I am still figuring out what works for us to use them up. Something that was a hit for sure – apple chips. I also discovered that I do, in fact, like apple chips; I don’t like dried apples, the chewy kind. These are perfect and crisp all the way through.
- Preheat oven to 200 degrees
- Slice 2 or 3 apples as thinly as you can. I used a V-slicer (which is like a mandoline). A food processor might also work.*
- Spread apples in a single layer on a baking sheet on top of parchment paper or a sil-pat*. My oven can do two sheets at a time
- Bake for 90 minutes, turn each apple over and bake for an additional 60 minutes
- After the total 2.5 hour cookie time, start checking for doneness. They should be crisp all the way through with only they smallest amount of chewiness, if any. The apple slices will also be a light tan.
- Turn off the oven and leave the sheets in to cool all they way. (If making multiple sheets, take them out)
- Store in an air tight container for up to a week. I read online that you can store them for longer, but we have never had them last long enough to find out.
Cinnamon-Sugar option: mix equal amounts of cinnamon and granulated sugar and sprinkle on one side before baking