28 February 2013

OVEN-BAKED APPLE CHIPS

OVEN-BAKED APPLE CHIPS
Sweet, crispy and so beautiful thanks to their natural apple shape and flowery detail. 
OVEN-BAKED APPLE CHIPS
And what a tease... they literally melt in your mouth into nothingness, leaving you to crave for 1 more... or 5... or 10...  ;-)  until they are finally all gone... 
OVEN-BAKED APPLE CHIPS
Great as decoration for desserts, see our APPLE CRUMBLE WITH A CRISPY FACE LIFT

OVEN-BAKED APPLE CHIPS
They are extremely easy and fast to prepare, especially if you are in possession of a mandoline. Otherwise it's just the cutting that will take a little longer. 
OVEN-BAKED APPLE CHIPS
They do take some time to bake though (app. 2 hours), but at the right temperature you can stick them in the oven and almost forget about them (not that you will be able to though, as the air will soon be filled with apple and cinnamon scents...). 
OVEN-BAKED APPLE CHIPS
I am sure any apple can be used for these, if a bit too sour add a little more sugar, and if too sweet sprinkle with a little lemon juice. Use sugar and cinnamon to your preference. 
OVEN-BAKED APPLE CHIPS
I have seen a recipe that suggested also a sprinkle of nutmeg (but have not tried this version yet). 
OVEN-BAKED APPLE CHIPS
I had made these once before but at much higher temperature (175°C) and had to constantly watch them to prevent them from burning. Using 100°C solved the problem: the apples stayed nice and light and crisped beautifully without burning, with the sugar leaving a thin sweet crispiness on top. 
OVEN-BAKED APPLE CHIPS
The only thing to look out for is to turn them while they are still a little moist and flexible as they tend to stick to the parchment paper and, once dry and brittle, will just fall apart. 
OVEN-BAKED APPLE CHIPS

Recipe based on: How to make ice cream: Fruit Crisps, delicious MAGAZINE
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Makes: as many as you can fit in the oven... 
A couple of apples: I used Pink Lady and another red Italian apple, but I assume any kind of apple can be used for this. I sliced 2 apples and used mainly the parts in the middle showing the core (the rest of the apples went into my smoothie...)
brown unrefined sugar
cinnamon

Mandoline, if at hand, or a very sharp knife


Pre-heat the oven to 100°C. Thoroughly wash and dry the apples. There's no need to remove the core, just remove the pips after slicing. Using a mandoline or sharp knife, cut them into as thin slices as possible, either from side to side, or from top to bottom, each way creating a different apple and core pattern. 
OVEN-BAKED APPLE CHIPS
Place the apple slices on baking trays lined with parchment paper. 
OVEN-BAKED APPLE CHIPS
Sprinkle with sugar and cinnamon, then place in the pre-heated oven for app. 2 hours, or until the apples are crisp, turning them over after 1 hour. 
OVEN-BAKED APPLE CHIPSOVEN-BAKED APPLE CHIPS
At this temperature the apples don't really burn. The only thing to look out for is to turn them while they are still a little moist and flexible as they tend to stick to the parchment paper and, once dry and brittle, will fall apart in your hands when trying to peel them off. While still damp, they can be easily pulled away and turned (alternatively use a cake spatula and slide it between the apples and the paper). 
OVEN-BAKED APPLE CHIPS
Once crisp, remove the apples from the oven and leave to cool. They do crisp up further in the air, so it's well worth removing an apple slice at some point during baking to test if finished. 
OVEN-BAKED APPLE CHIPS
The thinner the slices the faster they will crisp. The ones I made were very thin and fragile and are great as decoration for desserts. If to be enjoyed as a snack, or wishing to pack them as part of lunch, maybe it's best to cut them a little thicker. 

OVEN-BAKED APPLE CHIPS
Leave to cool completely then store in an airtight container. Moisture will make them soften up I guess, so avoid if possible. Great as decoration for desserts, such as APPLE CRUMBLE WITH A CRISPY FACE LIFT, or as decoration for dinner-party tables or plates. 
OVEN-BAKED APPLE CHIPS


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OVEN-BAKED APPLE CHIPS



OVEN-BAKED APPLE CHIPSOVEN-BAKED APPLE CHIPSOVEN-BAKED APPLE CHIPS

Makes: as many as you can fit in the oven

A couple of apples: I used Pink Lady and another red Italian apple, but I assume any kind of apple can be used for this. I sliced 2 apples and used mainly the parts in the middle showing the core (the rest of the apples went into my smoothie...)
brown unrefined sugar
cinnamon

Mandoline, if at hand, or a very sharp knife

Pre-heat the oven to 100°C. Thoroughly wash and dry the apples. There's no need to remove the core, just remove the pips after slicing. Using a mandoline or sharp knife, cut them into as thin slices as possible, either from side to side, or from top to bottom, each way creating a different apple and core pattern. Place the apple slices on baking trays lined with parchment paper. Sprinkle with sugar and cinnamon, then place in the pre-heated oven for app. 2 hours or until the apples are crisp, turning them over after 1 hour and while they are still a little damp and flexible as they tend to stick to the parchment paper and, once dry and brittle, will fall apart in your hands when trying to peel them off. While still damp, they can be easily pulled away and turned (alternatively use a cake spatula and slide it between the apples and the paper). Once crisp, remove the apples from the oven and leave to cool. They do crisp up further in the air, so it's well worth removing an apple slice at some point during baking to test if finished. The thinner the slices the faster they will crisp. Leave to cool completely then store in an airtight container. Moisture will make them soften, so avoid if possible. Great as decoration for desserts, see our APPLE CRUMBLE WITH A CRISPY FACE LIFT
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