By Rita~ on October 21, 2003
Photo by Rita~
Photo by Rita~
"Spicy, Tart, and Sweet Oven Dried Apples. I like Granny Smiths but use what firm apples you prefer. I made this with candies ginger just pulse in the grinder along with the cardamom. I like the uneven amounts of spices on each slice. This way those that like it can pick the more spiced ones."
Serving Size: 1 (95 g)
Servings Per Recipe: 6
"Yummy! I made these today, and the house was filled with the most wonderful fragrance. I had fewer apples (only two), but used the entire spice mix, and it was great. I don't have a pampered chef corer/peeler/slicer, but I just sliced the apples thinly, and kept the peels on. I let the apples slow bake for about 2 1/2 hours. I may have overbaked a bit, because I kept testing to see if the slices were crispy; they really crisp up once they're out of the oven resting. However, they're very, very good, and are a nice snack on their own, and would be killer as salad "croutons", or a garnish for a pumpkin or squash soup...there are a lot of possibilities with this recipe. Excellent - I'll be making this a lot. Thanks, RitaL."
"These were really tasty. I overcooked mine a little, but I will know better next time. I guess when you remove them from the oven, they should still be a little soft. We dipped these in recipe #25730. I will definitely make these again. Thanks for the recipe."
"Wow, everybody loved these spicy crispy apple slices! I halved the recipe because I just have a little toaster oven right now(I have a brand new gas range waiting to be installed). But you can be sure I will be making lots more of these! They are delicious!!! Thanks for posting!"
"OMG, I can't believe I have never reviewed this recipe. I must have copied it years ago and the name changed. But I have been using this recipe a couple years now. Not only have I done apples but I also did pears last year, both yummy. To season the apples I put them on the trays and sprinkle the spice on by hand with big pinches at a time. I usually need 3 times the recipe for 1 load in the dehydrator."
"What a wonderful way to get the most out of some apples that "had" to be used quick! I did cut back on the cardamom as another poster suggested. These were "just the best"! Thanks, Rita!"
"Thanks Rita..........these were wonderful- I'll definitely be making them again. I didn't use any cardamom and used 1/4 teaspoon of nutmeg. Very easy to make and a great healthy snack for lunchboxes ...or anytime. I'll agree with the previous reviews- my kitchen did smell devine whilst the apples were baking :)"
"Crunchy and easy, but go light on that cardamom! These had a burnt taste, although they weren't burnt. I also used red delicious, because we like red apples; I would use a jonathan or maybe even a granny smith next time, something tarter. Also, I would sprinkle or shake the mixture onto the apples, rather than shake in a bag."
"Opps! The aroma while cooking was delightful, but the taste wasn't a good thing...too much of something. 1 of 3 Grandsons ate it."
"What a delicious snack! This was so easy with the peeler/slicer/corer. I may reduce the amount of cardamom, though I do like the flavor; I will definitely make these again. Thanks!"
"Since I was pulling out the grinder for the cardamom I decided to fresh grind the cinnamon, allspice and cloves as well. Ahhhh!! The smell was just wonderful. I used Splenda instead of sugar. The chips do shrink quite a bit so its best to use large apples. I had a mix of granny smiths and baby galas. The galas were done in less than an hour, while delicious they had less visual appeal than the other chips. Planning to make this next weekend for a BBQ. I'm sure folks will love them -- that Is if I don't finish them first. Oh, I used a mandoline with unpeeled but cored apples. Thanks Rita. "
"I forgot to add the nutmeg to the spice mixture so I stirred in the nutmeg with the sugar then sprinkled the mixture on top of the unbaked apples. These are addicting! We'll be making these more often once apple season starts. I love cardamom, too! cg ;)"
"I don't have a pampered chef slicer either, I used my mandolin to slice them nice and thin. My oven may be off, not sure, but I burned the first batch, the second batch I watched very closely and they turned out great after only one and one half hours. They were still slightly soft but I didn't want to take the risk of overdoing them again. They did crisp up some as they were cooling. In any case they are delichious!! and I will be making more. Thanks for a great recipe."