Apple chips are a healthy, delicious snack–that you should absolutely never buy. That’s how easy they are to make. We found a great apple chips recipe hidden at the end of a granola recipe in Karen Solomon’s book, Jam It, Pickle It, Cure It: And Other Cooking Projects, that’s so easy it will blow your mind. And it’s also a great way to use up apples if you’re sick of eating them raw, or bought too many for a recipe (both of which are pretty common problems this time of year).
Here’s a quick illustrated guide to dehydrating your own apple chips at home, like the ones you see above:
SLICE APPLES - Core and cut apples into 1/8-inch slices. No apple corer? Use a mini cookie cutter (I used the heart-shaped cutter from this set).
PLACE ON BAKING RACK – Put a baking rack (like these ones) on a cookie sheet and throw on the apple slices. If it’s nonstick, no need to grease.
DEHYDRATE - This is the cool part: Put your oven on the lowest possible setting, put in the trays of apple slices, and prop your oven open with a wooden spoon to allow moisture to escape the oven so that they can properly dehydrate. Leave them there for about 3 hours, or until the edges curl up and begin to brown.
THAT’S IT. Really. No additives, no preservatives, and no complicated cooking steps. You just need a lazy afternoon when you can be around while the oven is on. (And, realistically, you could easily do this on a weeknight in.)
Photos: my own