best of 2008: apple chips

January 7th, 2009

This was originally posted September 29, 2008. This is a great recipe for fall and it’s hard to find an easier apple recipe.

Last week was apple sauce, this week is apple chips. Mmmm they are so good and so simple. You do need time though, but if its rainy out like it was here in brooklyn, they’re a perfect recipe to try out. You simply slice some apples, lay them on a thin bed of powdered sugar, top them off with more powdered sugar and let them bake to a crisp in the oven for a few hours. See, that was so easy!

The result is beautifully crisp slivers of apple with a tinge of sweetness. I used Gala apples and the flavor burst in your mouth with each bite. And let me tell you, there will be lots of bites, because these little puppies are addictive. Luckily apples are good for you, so eat up and enjoy!

apple chips

4 gala apples, or a sweet, crisp apple of your choice
6-8 Tablespoons powdered sugar

Preheat oven to 250°

Thinly slice apples as thin as you can get them.
Sprinkle a thin layer of powdered sugar over 2 baking sheets.
Arrange slices in one layer over sugar, then sprinkle another thin layer of powdered sugar over top.
Place the baking sheets in the over and bake for an hour. Switch positions of the baking sheets and place back in the oven for another hour. When the time is up, check on them to see if they’re crisp, if not place them back in until they’re slightly golden and crisp.
Once you remove them from the oven, remove from baking sheet and place on cooling racks. Once completely cooled, place in air-tight container. This is key, if you leave them out they’ll get soft and it’s no fun.

Comments: 4 Total

  1. Culinary Cory

    January 11, 2009 at 7:47 pm

    These sound yummy. I should have made these when I was trying to use up two bushels of apples.

  2. Flex

    February 11, 2009 at 9:51 am

    Have been making apple rings for quite a while now; super yummy and healthy, too.

    Some variations to your recipe:
    - Sugar is actually not needed at all, the apples are sweet enough
    - Instead, I sprinkle the baking sheets and the apples with lemon juice; this keeps the apples from turning brown
    - Since I like my apple rings less crunchy and more chewy I use 220-230° for 90-120 minutes; after 90 minutes the rings are still kind of soggy, after 120 minutes they are just right (for me); after that they just become more brittle and crunchy.

  3. Pingback: As Easy as That |

    August 30, 2009 at 8:27 pm
  4. Milo Olivier

    September 3, 2011 at 10:05 am

    Hello, Just bought myself a canon ixus 95 is digital camera. I just love the Optical Image Stabilizer.

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