Cumin Apple Chips Recipes

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GRANNY SMITH'S CUMIN APPLE CHIPS

From "The Best of Gourmet 2002". If you use parchment on the baking sheets, the chips will tend to stick. A mandoline is a godsend, as the slices need to be very, very thin. All that aside, these are delicious.

Provided by GoKittenGo

Categories     Lunch/Snacks

Time 2h

Yield 20 chips

Number Of Ingredients 3



Granny Smith's Cumin Apple Chips image

Steps:

  • Preheat the oven to 200 degrees Farenheit.
  • Line a baking sheet with baking pad or parchment.
  • Sift together confectioners sugar and cumin twice to mix thoroughly.
  • Sift half of the cumin sugar evenly onto the baking sheet.
  • Cut apple crosswise into very thin, round slices (about 1/16 of an inch thick) with a mandoline.
  • Arrange the 20 largest slices nearly touching on the baking sheet.(There will be some left over.).
  • Evenly sift remaining sugar over slices.
  • Bake slices in middle of oven until pale golden and beginning to crisp, about 1 1/2 hours.
  • Immediately peel chips off pad or parchment and cool on a rack.
  • Note: The remaining apples? Try the same thing, but use cinnamon in place of the cumin. :).

Nutrition Facts : Calories 8.7, Sodium 0.3, Carbohydrate 2.2, Fiber 0.2, Sugar 1.9

3 tablespoons confectioners' sugar
1 teaspoon ground cumin
1 medium granny smith apple

CRABMEAT, APPLE, AND MANGO SALAD ON CUMIN APPLE CHIPS

Categories     Salad     No-Cook     Apple     Mango     Crab     Fall     Gourmet

Yield Makes 6 first-course servings

Number Of Ingredients 13



Crabmeat, Apple, and Mango Salad on Cumin Apple Chips image

Steps:

  • Make dressing:
  • Purée apple, shallot, and garlic with vinegar and salt in a blender, scraping down sides several times, until very smooth. With motor running, add oil in a slow stream, then blend until emulsified and very smooth, about 30 seconds.
  • Make salad:
  • Gently stir together crab, mango, apple, cilantro, and 6 tablespoons dressing, then season with salt.
  • Just before serving, put 1 apple chip on each of 6 plates and top each chip with about 3 tablespoons crab salad. Layer with another chip and another 3 tablespoons crab salad, then top each stack with 1 more chip. Drizzle plates with some of remaining dressing and serve immediately.

For dressing
1 medium Granny Smith apple, chopped (1 cup)
2 tablespoons chopped shallot
1 large garlic clove, chopped
2 tablespoons cider vinegar
3/4 teaspoon salt
2/3 cup extra-virgin olive oil
For salad
1 lb jumbo lump crabmeat
1/2 large firm-ripe mango, peeled, pitted, and cut into 1/4-inch dice (1/2 cup)
1 medium Granny Smith apple, cut into 1/4-inch dice
1/3 cup chopped fresh cilantro
Cumin apple chips

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