Spicy Apple Chips

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)....

• Ready In: 7 hrs 25 mins
• Yields: 125 chips

Ingredients

• 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

Directions

1. Combine all but the apples in a medium stainless steel pot and stir until sugar is dissolved.
2. Slice the apples as thin as you dare and soak them in spiced syrup for at least 1 hour.
3. 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).
4. Dehydrate until preferred crispness, between 6-12 hours.
5. Store in airtight containers.
6. Prep time& yield is based on work with 5 apples-- chip quantity also depends on thickness of slices.