Oven Roasted Cinnamon Apple Chips

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.

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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

5 from 1 vote

By: Marissa Stevens

Prep: 15 minutes mins

Cook: 9 hours hrs

Total: 9 hours hrs 15 minutes mins

Course: Snack

Calories: 95

Servings: 15

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I sprinkled all of my apples pretty heavily with cinnamon. Next time I’ll do a mix of cinnamon coated and plain as I think they would be equally delicious without spice.

Ingredients  

1x2x3x

• ▢ 15 apples cored and thinly sliced
• ▢ ground cinnamon

Instructions 

• 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.

Notes

Happy Snacking!

Nutrition

Calories: 95kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 195mg | Fiber: 4g | Sugar: 19g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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