Spicy Apple Chips Recipes

Steps:

• Preheat the oven to 225 degrees F. Line two cookie sheets with parchment.
• In a small bowl, combine the anise, ginger, pie spice and salt.
• Using a mandoline, slice the apples 1/8-inch thick. Arrange the apples on the prepared cookie sheets, making sure they are close but not touching. Sprinkle the apples with the spice blend. Bake for 1 hour. Flip the apples and bake until crispy, another 1 hour to 1 hour 15 minutes. Cool completely. Store in an airtight container for up to 3 days.

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:

• 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:

• Put cardamon in a coffee grinder (Used for spices not coffee. Grind till fine add rest of the sugar and spices give a couple of whirls to mix into a fine powder).
• Lay parchment paper on 2 cookie sheet pans.
• In a storage bag add spices and apples toss gently to coat, shaking excess spices off place on parchment in a single layer. You can sprinkle a little extra sugar on the slices this is optional.
• Dry in a 250 degree oven 1 to 3 hours depending on how juicy the apples are. Turning after 1 hour.
• They come out crisp,sweet and tart.
• Store in an air tight container if for some reason there is any left over.

Steps:

• Combine all but the apples in a medium stainless steel pot and stir until sugar is dissolved.
• Slice the apples as thin as you dare and soak them in spiced syrup for at least 1 hour.
• Remove apples from syrup with a slotted spoon (allow a few seconds for excess moisture to drip off) and arrange slices in a dehydrator (follow manufacturer's instructions).
• Dehydrate until preferred crispness, between 6-12 hours.
• Store in airtight containers.
• Prep time& yield is based on work with 5 apples-- chip quantity also depends on thickness of slices.

Steps:

• Heat oven to 200 degrees F. Combine sugar and spice in a small bowl and mix until evenly combined.
• Stem fruit and, using a mandoline, slice lengthwise into paper-thin slices, about 1/16-inch thick. Line 2 baking sheets with parchment paper or silicone baking mats and evenly space fruit on the sheets.
• Sprinkle sugar mixture over fruit and bake until lightly brown and dry and crisp around edges, about 2 hours. Let cool on baking sheets. Chips can be stored at room temperature in an airtight container for up to 10 days.

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:

• 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:

• Preheat the oven to 300°F (150°C).
• Place the apple peels on a baking sheet lined with parchment paper.
• Mix the sugar and cinnamon in a small bowl and sprinkle it over the peels.
• Toss the peels with your hands until evenly coated with the sugar mixture.
• Bake for about 30 minutes, tossing the peels halfway through with a pair of tongs.
• Let cool before eating.
• Enjoy!