Apple chip recipes

Apple Chips

6 tablespoons confectioners' sugar
2 Granny Smith Apples

Preheat oven to 225 degrees and line 2 large baking sheets with parchment paper.
Sift 3 tablespoons confectioners' sugar evenly onto lined baking sheets. With a mandoline or other slicer cut apples crosswise into paper-thin slices. Arrange apple slices in one layer on sheets and sprinkle evenly with remaining 3 tablespoons confectioners' sugar. Bake slices in upper and lower thirds of oven, switching position of sheets half-way through baking, 2 1/4 hours total, or until slices are pale golden and starting to crisp. Immediately peel apple chips off parchment and cool on a rack.

Tips: Apple chips keep in an airtight container at room temperature for 2 weeks. Recommended for garnish on ice creams and apple desserts or as a crisp, cookie-like accompaniment.



Cinnamon Apple Chips

2 cups unsweetened apple juice
1 cinnamon stick
2 Red Delicious apples

In large skillet or pot, combine apple juice and cinnamon stick; bring to a low boil while preparing apples.

With sharp knife, slice off 1/ 2 inch from top and bottom of apples and discard. Stand apples on either cut end and gently slice crosswise into very thin (1/8 inch) rings, rotating the apple as necessary to get even slices. Drop apple slices into boiling juice; cook 4 to 5 minutes until apple slices appear translucent and lightly golden.

Meanwhile, heat oven to 250-degrees. With slotted spatula, remove apple slices from juice and pat dry. Arrange slices on cake-cooling racks, being sure none overlap. With pot holder (rack will become hot from chips) place racks on middle shelf in oven; bake 30 to 40 minutes until apple slices are lightly browned and almost dry to touch. Let chips completely cool on racks before storing in airtight container.