Apple Chips Recipes

Steps:

• With the rack in the middle position, preheat the oven to 75°C (170°F). Line two baking sheets with parchment paper and oil lightly.
• In a bowl, dissolve the sugar in the lime juice and water. Set aside.
• Using a mandoline, slice the apples into rounds 2 to 3 mm (1/16 inch) thick. Place the slices in the lime juice mixture.
• Drain, then arrange the apple slices on the baking sheets so they don't touch. Sprinkle with fleur de sel and, optionally, curry powder.
• Bake until the apples are dried, about 4 hours. Let cool and carefully peel them off the parchment.
• Store in an airtight container.
• *Note: In humid weather, these chips will soften quickly. Return them to the oven as required.

Steps:

• In a small pot, combine the water and sugar and bring to a gentle boil over medium heat. Set aside to cool.
• Place the apples on a flat surface. Using a mandoline or sharp knife, cut each one, placing the core end of the apple in front of the blade, into rounds as thin as you can manage. Remove any seeds as you cut and sprinkle them with lemon juice. Submerge the apple slices in the syrup and allow them to "rest" for a few hours or, even better, overnight.
• Preheat the oven to 200 degrees F.
• Remove some of the apples from the syrup and lightly dry them on a kitchen towel. Place them in a single layer on a baking sheet with parchment or on a tray fitted with a baking rack. Note: you may want to place something heavy, like a metal spoon, at each end of the paper to prevent the paper from folding over as the chips bake. Bake in the oven until crispy, about 1 hour.

Steps:

• Preheat oven to 200ºF.
• Combine the water and sugar in a saucepan and bring to a simmer to dissolve the sugar. Remove from heat and let sit.
• Core the apple, and, with a slicer, slice it thin (absolutely no thicker than 1/8"), and dip the slices in diluted lemon juice (to prevent browning).
• Place the apple slices into the sugar-water solution, making sure that each slice gets coated. Let them soak for about 15-20 minutes (depending on thickness).
• Arrange the slices in a single layer on a baking sheet covered with either parchment paper or a silicone mat (these can REALLY stick).
• Put them in the preheated oven for about an hour or until the slices are dry and crisp. Store in an airtight bag or container.
• Depending on the size of the apple, the 1 cup water/1 cup sugar will do 2- I multiply the recipe using that ratio for most apples.

Steps:

• Heat oven to 225 degrees. Arrange apple slices on two parchment-lined baking sheets and bake for 1 1/2 hours.
• Flip, then continue baking until crisp, about 1 hour more. Remove and let cool completely. Chips keep, stored in an airtight container, 1 week.

Steps:

• Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper.
• Combine the sugar and cinnamon in a small bowl. Put the apple peels in a separate bowl and add a few drops of water (this will help the cinnamon sugar stick). Add the cinnamon sugar to the peels and toss to coat. Transfer the peels to the prepared baking sheets, making sure they are in a single layer.
• Bake until crisp, about 1 hour. Let cool before using a thin spatula to slide them off the parchment.

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Cut the apples into ⅛- to ¼-inch (3-to 6-mm) slices. Arrange on the baking sheet. Spray the slices with nonstick spray or brush with oil. Then, sprinkle with cinnamon.
• Bake for 30 minutes, flipping halfway, until lightly golden brown. Let cool to room temperature.
• Enjoy!

Steps:

• Preheat oven to 170 degrees F (77 degrees C). Line two baking sheets with parchment paper and lightly oil the paper.
• Stir lime juice, water, and sugar in a bowl until sugar is dissolved. Soak apple slices in lime juice mixture to combine flavors, 2 to 5 minutes. Drain and discard liquid.
• Arrange apple slices in a single layer about 1/8-inch apart on prepared baking sheets. Sprinkle with Fleur de Sel.
• Bake apples in the preheated oven until dried and crisp, about 4 hours. Cool completely before carefully peeling from the parchment.

Steps:

• Heat the oven to 160C/ 140C fan/ gas mark 3. Core the apple and slice through the equator into very thin slices 1 - 2mm thick. Dust with cinnamon and lay flat on a baking sheet lined with parchment paper.
• Cook for 45 mins - 1 hour, turning halfway through and removing any crisps that have turned brown. Continue cooking until the apples have dried out and are light golden. Cool, store in an airtight container and enjoy as a snack.

Steps:

• Preheat oven to 225 degrees F (110 degrees C).
• Arrange apples slices on a metal baking sheet.
• Mix sugar and cinnamon together in a bowl; sprinkle over apple slices.
• Bake in the preheated until apples are dried and edges curl up, 45 minutes to 1 hour. Transfer apple chips, using a metal spatula, to a wire rack until cooled and crispy.

Steps:

• Heat oven to 140C/120C fan/gas 1. Thinly slice the apple through the core - use a mandolin, if you have one, to get thin slices. Arrange the slices on a baking tray lined with parchment and bake for 40 mins. Cool until crisp.

Steps:

• Preheat oven to 225°F. and line 2 large baking sheets with parchment paper.
• Sift 3 tablespoons confectioners' sugar evenly onto lined baking sheets. With a mandoline or other manual slicer cut apples crosswise into paper-thin slices. Arrange apple slices in one layer on sheets and sprinkle evenly with remaining 3 tablespoons confectioners' sugar. Bake slices in upper and lower thirds of oven, switching position of sheets halfway through baking, 2 1/4 hours total, or until slices are pale golden and starting to crisp. Immediately peel apple chips off parchment and cool on a rack. Apple chips keep in an airtight container at room temperature 2 weeks. Recommended for garnish on ice creams and apple desserts or as a crisp, cookie-like accompaniment.