Apple Chips

READY IN: 4hrs 10mins
Recipe by Redsie

From Ricardo. Sure looks tasty!

Top Review by Kathi Ann

I used my el cheapo plastic Farberware mandolin slicer, which seems to only have 1 thickness: ultra-thin (like prosciutto). I used a large Pink Lady apple and followed the 4 hour @ 170F as best I could (my oven starts at Warm, then goes to 200F on the dial). I also used ZSweet instead of sugar (it's Erythritol based, so is natural), and dusted the slices with cinnamon before baking.<br/><br/>They turned out great! They weren't brown at all (except from the cinnamon) thanks to the lime juice (but Pink Lady apples already resist browning naturally due to a high acid content) and I loved the crunch. I think I will try to figure out how to use this food processor I received from an estate sale a few years back so that I can make them a little thicker... and of course much more quickly.<br/><br/>My next kitchen gadget needs to be a multi-tiered sheet pan so I can make several apples at a time into these yummy and healthy chips.

Ingredients Nutrition


  1. With the rack in the middle position, preheat the oven to 75°C (170°F). Line two baking sheets with parchment paper and oil lightly.
  2. In a bowl, dissolve the sugar in the lime juice and water. Set aside.
  3. Using a mandoline, slice the apples into rounds 2 to 3 mm (1/16 inch) thick. Place the slices in the lime juice mixture.
  4. Drain, then arrange the apple slices on the baking sheets so they don’t touch. Sprinkle with fleur de sel and, optionally, curry powder.
  5. Bake until the apples are dried, about 4 hours. Let cool and carefully peel them off the parchment.
  6. Store in an airtight container.
  7. *Note: In humid weather, these chips will soften quickly. Return them to the oven as required.

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