It’s not a terrible problem really, to have a friend bring you a bag of 20 apples fresh from a Washington orchard. But with just the two of us, I feared they would go bad before we could eat them all. And that’s where my aunt Krista came in.
Just a couple of days before the gift of apples, she’d posted a recipe on Facebook for apple chips. They were lovely, sliced in thin circles and spaced in a single layer. But I wondered how long it would take me to bake 15 apples in such a meticulous way. So I took a different approach, we’ll call it rustic.
I decided to use the food processor to slice the apples – slicing them in half first and then cutting out the core in a wedge. Then I layered them on 3 parchment lined baking sheets and cooked them for 9 (!) hours. With just 15 minutes of prep work, they were in the oven. And the smell in the house – nothing short of heavenly. It lasted for days.
Slow roasting the apples in an uneven layer, results in chips at various degrees of doneness – some bites chewy, others crispy, or a mix of the two. Fifteen apples filled 2 1-liter jars to the brim. I put one jar in the refrigerator, the other in the freezer. They’re delicious either way, but I especially like them straight out of the freezer.
Make a batch as a snack alternative during these pound inducing holidays. Or fill jars with them and give them as gifts.
Oven Roasted Cinnamon Apple Chips
- 15 apples cored and thinly sliced
- ground cinnamon
- Arrange 3 oven racks so they’re spaced equally.
- Preheat the oven to 185 degrees.
- Line 3 baking sheets with parchment paper.
- Arrange apple slices in a thin, fairly even layer over parchment. You’ll have some overlap.
- Sprinkle generously with cinnamon. (Leave some plain if you like – see headnote)
- Bake 8-9 hours, rotating the baking sheets among the 3 levels a couple of times.
- Turn off the oven and open the door a crack; allow oven and apples to cool.
- Allow to cool completely, then store in an airtight container for a week at room temperature, 1 month in the refrigerator, or much longer in the freezer.