These crisp, sweet apple chips make a terrific, inexpensive fruit snack. The recipe may easily be doubled, but spread the apples on two baking sheets so the chips stay in a single layer.
Use firm Granny Smith apples or pears. Store in a resealable container at room temperature for up to 1 week.
Servings: 25 chips
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 Granny Smith apple, washed but not peeled
Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.
In a shallow dish, combine the sugar, cinnamon and ginger. Set aside.
Cut a thin slice from the bottom of the apple to form a flat surface. Place the apple on a cutting board. Using a small sharp knife, place a knife at the top of the apple and slice downward vertically to make 1/16-inch thick slices, working your way in toward the core. As the core appears, turn the apple. Repeat on all sides.
Dip the apple slices in the sugar mixture, turning to coat each side. Place the slices about 1/2 inch apart on the prepared baking sheet. Bake for 35 minutes. Turn the slices and bake for about 40 more minutes, until the sugar melts and glazes the apples. The slices should become crisp when set aside to cool for several minutes. If some of the apple slices are thicker than 1/16 inch, they may not become completely crisp, but will still taste fine or, if you prefer, you can bake the thicker slices for a few additional minutes. Set aside to cool completely.
From cookbook author Elinor Klivans.
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