OVEN-BAKED APPLE CHIPS

Sweet, crispy and so beautiful thanks to their natural apple shape and flowery detail.

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...

And great as decoration for desserts, see APPLE CRUMBLE WITH A CRISPY FACE LIFT. 

They are extremely easy and fast to prepare, especially if you are in possession of a mandoline. Otherwise the cutting may just take a little longer.

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, as the air will soon be filled with apple and cinnamon scents...).

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.

I have seen a recipe that suggested also a sprinkle of nutmeg (but have not tried this version yet).

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.

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.

Recipe based on: How to make ice cream: Fruit Crisps, delicious MAGAZINE

Makes: as many as you can fit in the oven... 

You need: 
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

Also: 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 in a single layer 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.

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).

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. 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.

Leave to cool completely then store in an airtight container. Moisture will make them soften up, 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.

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OVEN-BAKED APPLE CHIPS

Makes: as many as you can fit in the oven... 

You need: 

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

Also: Mandoline, if at hand, or a very sharp knife

1) Pre-heat the oven to 100°C. 

2) Thinly slice the apples: 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.

3) Place apple slices on baking trays: Place the apple slices in a single layer on baking trays lined with parchment paper.

4) Sprinkle with spices: Sprinkle with sugar and cinnamon. 

5) Bake: place in the pre-heated oven for app. 2 hours, or until the apples are crisp, turning them over after 1 hour. 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). The slices 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. 

6) Cool: Once crisp, remove the apples from the oven and leave to cool. 

7) Store: Leave to cool completely then store in an airtight container. Moisture will make them soften up, so avoid if possible. 

8) Serve: Great as decoration for desserts, such as APPLE CRUMBLE WITH A CRISPY FACE LIFT, or as decoration for dinner-party tables or plates.

Tip: The slices 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.