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Recipe Detail Page
Baked Apple Chips: Sweet & Savoury
Autumn 2014
With a sweetly spiced version and a savoury herb one, these apple chips make the perfect snack. Because the chips are baked low and slow in the oven, their flavour intensifies and the texture becomes delicate and crisp, making them quite addictive! Most crisp apple varieties that are suited for baking work well, such as Granny Smith, Idared, Red Prince and Spartan, as do some of those more traditionally suited for fresh eating such as Ambrosia, Gala and Honeycrisp. Each version of spice mixture, the sweet and the savoury, makes enough for two apples, which fit nicely on two baking sheets, so it’s best to make one version at a time. Serve the chips as a snack on their own or along with your favourite cheese, nuts or yogurt-based spread or dip.
Makes about 40 chips
SWEET
2 tsp (10 mL) granulated sugar
½ tsp (2 mL) ground cinnamon
⅛ tsp (0.5 mL) freshly grated nutmegor ground nutmeg
⅛ tsp (0.5 mL) ground cardamom (optional)
Pinch sea salt
2 tbsp (30 mL) fresh lemon juice
SAVOURY
1 tsp (5 mL) dried thyme
¼ tsp (1 mL) freshly ground pepper
¼ tsp (1 mL) sea salt or smoked salt
3 tbsp (45 mL) cider vinegar
2 large crisp apples
1 Preheat oven to 225°F (110°C). Line 2 large baking sheets with parchment paper.
2 For the sweet chips, combine sugar, cinnamon, nutmeg, cardamom (if using), salt and lemon juice in a small bowl. For the savoury chips, combine thyme, pepper, salt and vinegar in a small bowl.
3 Core apples if desired, using an apple corer. Using a very sharp knife, or a mandolin if the blade is wide enough, cut apples crosswise into very thin slices. Keep the slices as close to the same thickness as possible so they bake evenly. Pick out and discard seeds if apples are not cored.
4 Very lightly brush both sides of each apple slice with spice mixture. Place in a single layer on prepared baking sheets.
5 Bake for about 1½ hours or until apples are fairly dry on top and starting to crisp. Flip over and bake for 10 to 30 minutes longer for the sweet chips, 30 to 45 minutes longer for the savoury chips, or until chips are dry and crisp. After flipping over, check the chips often and remove from the oven as they become dry. Return all chips to the oven. Turn oven off and leave chips in the oven until completely cool. Store in a glass jar or cookie tin at room temperature for up to 5 days.
Makes about 40 chips
