An easy way to utilize apple skins that would otherwise be tossed, these crunchy crisps evoke the flavors of mulled cider.
To read the accompanying story, see: How I turned sandwich crusts and my 5-year-old’s other food rejects into new favorites.
Make Ahead: The crisps can be stored in an airtight container at room temperature for up to a week.
Servings: 10 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 10 servings; makes about 2 1/2 cups
Ingredients
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon fresh lemon juice
- 10 large apples
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Directions
Preheat the oven to 225 degrees. Line 2 rimmed baking sheets with parchment paper or silicone liners.
Whisk together the sugar, cinnamon and lemon juice in a mixing bowl.
Use a vegetable peeler to peel each apple from top to bottom in strips that are about 1/2-inch wide and 4 inches long, adding them to the bowl as you work. Toss to coat evenly.
Divide the coated peelings between the baking sheets, spreading them in a single layer. Bake (middle rack) for 2 1/2 hours, or until the pieces are thoroughly dried and crisped.
Cool completely before serving or storing.
Recipe Source
From Washington area writer Nevin Martell.
Tested by Anne Midgette and Bonnie S. Benwick.
Email questions to the Food Section at food@washpost.com.
