Cinnamon Sugar Apple Chip Medley

Cinnamon Sugar Apple Chip Medley

Thin apple slices dried low and slow into crisp, caramelized chips dusted with cinnamon sugar.

Total 3 hr Makes 4 servings Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

A mix of apple varieties sliced paper-thin and baked at low heat until crisp, then finished with a light cinnamon sugar dusting. These chips make a wholesome snack or a crunchy topping for oatmeal and salads, and the slow oven-drying concentrates the natural sweetness of each apple.

Ingredients

  • 2 Honeycrisp apples, cored
  • 2 Granny Smith apples, cored
  • 2 Gala apples, cored
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/8 teaspoon fine sea salt

Method

  1. Preheat the oven to 225°F and line two baking sheets with parchment paper.

  2. Using a mandoline or sharp knife, slice the apples crosswise into very thin, even rounds, about 1/8 inch thick.

  3. Place the apple slices in a large bowl and toss gently with the lemon juice to prevent browning.

  4. In a small bowl, stir together the granulated sugar, cinnamon, and sea salt.

  5. Arrange the apple slices in a single layer on the prepared baking sheets, making sure they do not overlap.

  6. Sprinkle the cinnamon sugar mixture evenly over both sides of the apple slices.

  7. Bake until the slices are dry and crisp, flipping each slice halfway through, about 2 hours 30 minutes.

  8. Turn off the oven and let the chips cool completely inside with the door slightly ajar to finish crisping, about 30 minutes.

  9. Transfer the cooled chips to an airtight container and store at room temperature for up to one week.

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    Cinnamon Sugar Apple Chip Medley

    A mix of apple varieties sliced paper-thin and baked at low heat until crisp, then finished with a light cinnamon sugar dusting. These chips make a wholesome snack or a crunchy topping for oatmeal and salads, and the slow oven-drying concentrates the natural sweetness of each apple.

    3 hr 4 servings 110 cal

    Ingredients

    • 2 Honeycrisp apples, cored
    • 2 Granny Smith apples, cored
    • 2 Gala apples, cored
    • 1 tablespoon lemon juice
    • 1/4 cup granulated sugar
    • 1 tablespoon ground cinnamon
    • 1/8 teaspoon fine sea salt

    Method

    1. 1

      Preheat the oven to 225°F and line two baking sheets with parchment paper.

    2. 2

      Using a mandoline or sharp knife, slice the apples crosswise into very thin, even rounds, about 1/8 inch thick.

    3. 3

      Place the apple slices in a large bowl and toss gently with the lemon juice to prevent browning.

    4. 4

      In a small bowl, stir together the granulated sugar, cinnamon, and sea salt.

    5. 5

      Arrange the apple slices in a single layer on the prepared baking sheets, making sure they do not overlap.

    6. 6

      Sprinkle the cinnamon sugar mixture evenly over both sides of the apple slices.

    7. 7

      Bake until the slices are dry and crisp, flipping each slice halfway through, about 2 hours 30 minutes.

    8. 8

      Turn off the oven and let the chips cool completely inside with the door slightly ajar to finish crisping, about 30 minutes.

    9. 9

      Transfer the cooled chips to an airtight container and store at room temperature for up to one week.