Photo: Apple Chips Recipe
The simple syrup really makes a difference with these apple chips. It makes them shiny and more crispy. You can reuse the syrup to sweeten tea or make another batch of apple chips.
Ingredients
- 2 cups water
- 1 1/2 cups sugar
- 2 to 3 lemons, juiced
- 2 small apples, preferably a crisp, flavorful variety like Royal Gala or Winesap, washed and dried
Directions
In a small pot, combine the water and sugar and bring to a gentle boil over medium heat. Set aside to cool.
Place the apples on a flat surface. Using a mandoline or sharp knife, cut each one, placing the core end of the apple in front of the blade, into rounds as thin as you can manage. Remove any seeds as you cut and sprinkle them with lemon juice. Submerge the apple slices in the syrup and allow them to "rest" for a few hours or, even better, overnight.
Preheat the oven to 200 degrees F.
Remove some of the apples from the syrup and lightly dry them on a kitchen towel. Place them in a single layer on a baking sheet with parchment or on a tray fitted with a baking rack. Note: you may want to place something heavy, like a metal spoon, at each end of the paper to prevent the paper from folding over as the chips bake. Bake in the oven until crispy, about 1 hour.
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By Chicago12345
Chicago, Il
on December 05, 2011
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I followed the instructions in Toni's review to a T. Many thanks!
Tips:
1. The liquid was plenty for 4-5 apples.
2. I used a variety of apples and found the naturally softer ones, Gala and Ambrosia, to be just as crispy, once baked, as the naturally crisper apples.
3. I used a grill pan with holes in the bottom, traditionally for grilling veggies, and coated it heavily with Pam. I had no issues with sticking whatsoever.
4. The best chips came from slices that were so thin that they were slightly translucent before being cooked.
5. The ultra thin slices crisped in the 200 degree oven in 40-45min. My average thickness chips, approx 1mm thick, took 50-55 min. I do not have a mandolin, so some apple slices were a little thicker than I had hoped, maybe >2mm. I left them in the oven for >90 minutes in some cases, and they turned out like store-bought dried apple slices, not exactly like chips.
By CLynnC1
Chicago
on October 16, 2011
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Delicious! I used my mandolin to slice the apples very thin and baked them on a rack. They did take longer than an hour but they did crisp nicely. I will definitely make again.
By nurban1_11723489
lafayette, IN
on September 28, 2010
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I thought this recipe was great. My chips weren't done after 1 hour so i just waited until the edges were wrinkled and slightly brown (about 2 hours, i have a slow oven. They were very crisp after I let them cool (will be slightly pliable while hot.
I used Jonathan apples but I think a more flavorful, crisp apple would be preferable. I added cinnamon to the simple syrup and poured my extra lemon juice in as well. I made sure to soak them overnight and dried them thoroughly on hand towels before placing them in the oven as well. I also reused my simple syrup for a second batch, very convenient.
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