- Level: Easy
- Total: 3 hr (includes cooling time)
- Active: 20 min
- Yield: 4 to 6 servings (about 3 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 83
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 282 mg
- Level: Easy
- Total: 3 hr (includes cooling time)
- Active: 20 min
- Yield: 4 to 6 servings (about 3 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 83
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 282 mg
Ingredients
Directions
- Preheat the oven to 200 degrees F. Line 4 baking sheets with parchment paper.
- Use an apple corer to remove the seeds and cores of the apples. Trim a small sliver off the bottom of each apple to create a flat bottom, so that they can't roll.
- Cut the apples into thin slices, about 1/8-inch thick. Place the apple slices in a large mixing bowl. Pour in the lemon juice and toss gently to combine.
- Combine the sugar and cinnamon with a pinch of salt in a small mixing bowl. Sprinkle over the apples and toss gently to evenly coat all of the slices.
- Spread the apples in an even layer over the prepared baking sheets, being sure that the slices don't touch.
- Bake until the edges curl and the apples become crispy, about 2 hours. Lift the chips off the parchment with an offset spatula and store in an airtight container.
