Prep 25 mins
Cook 7 hrs
This recipe was born out my frugal urge to redeem a big basket of very wrinkly, aging Gala Apples. I've listed the seasonings I used to add flair to this age-old method of preservation, but by all means, tells me what combos you enjoyed! The Hot Pepper Sauce (I used Tabasco) certainly added a 'kick' much appreciated in our home, but you may prefer the classical sugar-spice-and-all-things-nice variety without a touch of added heat. While this recipe was executed with a borrowed dehydrator, I would love to know people's success with the oven -- apples spread in a single layer onto a lined baking sheet and place in preheated, 300 degree F oven for 25-30 min. or at 200 degrees F for 1 to 1-1/2 hours (cooling on a wire rack as you go)....
- 5 -10 cored apples, with skin removed (optional)
- 1 cup sugar
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1⁄2 teaspoon hot pepper sauce (e.g. Tabasco)
- 1 cup apple cider
- 1 cup boiling water
- Combine all but the apples in a medium stainless steel pot and stir until sugar is dissolved.
- Slice the apples as thin as you dare and soak them in spiced syrup for at least 1 hour.
- Remove apples from syrup with a slotted spoon (allow a few seconds for excess moisture to drip off) and arrange slices in a dehydrator (follow manufacturer's instructions).
- Dehydrate until preferred crispness, between 6-12 hours.
- Store in airtight containers.
- Prep time& yield is based on work with 5 apples-- chip quantity also depends on thickness of slices.
I did a half batch of this in the oven, I cooked at about 150.C for 40 mins but they were'nt crispy enough so left them another 15 mins until crispy, the consequence being that they turned out very dark. They were great straight from the oven but found that they went soft & chewy after 1 day of being stored in an airtight container. I love the syrup mixture, the apples taste great I just think I need to tweak this a little to get it exactly right cooking wise as I don't have a dehydrator unfortunately. I kept the syrup from the pan too & am using it in mixed drinks so this is a very versatile recipe, thanks for posting!