Prep 15 mins
Cook 2 hrs
From Rachael Ray Magazine. It is apple season and what a way to save those last few apples for snacks, granola, or anything else you want to use these for. I plan to make a trail mix with them but for storage this will be great. Serving size is cookie tray, hard to figure this out.
- 1. Preheat the oven to 250°. In a small bowl, combine the sugar and cinnamon. Using a serrated knife or mandoline, thinly slice the apples crosswise, discarding the seeds and both ends. Arrange in a single layer on parchment-paper-lined baking sheets; sprinkle with the cinnamon sugar.
- 2. Bake the apple slices, turning every half hour, until dry, 1 1/2 to 2 hours. Remove and transfer to racks to cool. Store in an airtight container.
Wow, the kids waited anxiously next to the oven the whole time these cooked and gobbled them up as soon as they were done. Next time I may have to triple this recipe so I can get more then one! ;) What a delicious way to use up all these fall apples.
Loved these - so simple and absolutely delicious!
These were a delicious yummy snack. Next time I make them, I'm going to try it in my fruit dehydrator, as I will be able to make more of them at one time. I used a sourish apple and the combo of sweet and sour was superb! Made for the Think Pink October Event.