Apple Crisps 4.000

James M. Thresher for The Washington Post; Placemats From Crate & Barrel

Sep 30, 2009

Make Ahead: The crisps can be stored in an airtight container for 3 or 4 days.

Servings: 4

Yield: Makes about 48 apple crisps

  • 2 tablespoons evaporated cane juice (organic sugar)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 large organic apples, such as Fuji or Braeburn


Position oven racks on the middle and lower rungs; preheat to 200 degrees. Line 2 baking sheets with parchment paper.

Combine the evaporated cane juice (organic sugar), cinnamon and nutmeg in a small bowl.

Use a mandoline or a steady hand and a knife to cut the apples vertically into 1/8-inch-thick rounds. You do not need to core or peel the apples. The seeds will fall out or can easily be removed from the apple slices after cutting.

Arrange the apple slices on the prepared baking sheets in a single layer; sprinkle with the cinnamon mixture. Bake for 1 1/2 hours, then rotate the sheets top to bottom and front to back. Bake for 1 hour, then turn off the oven. If the apple slices are not dry and crisp, leave in the (closed) oven overnight.

Use a spatula to loosen the crisps from the parchment paper; store in an airtight container.

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Recipe Source

Adapted from "Petit Appetit: Eat, Drink, and Be Merry," by Lisa Barnes (Perigee, 2009).

Tested by Pam Kendrick.

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