Sunday, September 8, 2013

Apple Chips

Here is this month's recipe as it appears in The Hinton Voice

[We are about to come into one of my all time favourite seasons – I’m not talking about fall, although that’s pretty high up on my list too.  I’m talking about apple season!   Crates of freshly picked, crisp, colorful apples line the stands at the Farmer’s Market’s and grocery stores.  Guaranteed around this time of year, I always have at least 10 pounds of apples in my house at any given time.  I pack them in our lunches, cook them into oatmeal, and bake them into oodles of delicious treats.

One of my favourite healthy snacks is apple chips, though I didn’t start making them at home until recently.  Not only are they way cheaper to make at home, they are really easy to make as well!  Slice your apples and bake – that’s pretty much it!  Pure apple goodness – it doesn’t get much better than that!

There are a few tricks to making sure your apples chips turn out nice and crispy:

-       First, slice your apples as thin as you can – too thick of a slice and your apple chips will be more gummy than crisp (which can also be equally as delicious, but that’s not what we’re going for here).  The thinner you slice your apples, the better.

-       Second, make sure that all of your slices are uniform in thickness to promote even cooking.  There’s nothing worse than having a mixture of undercooked/overcooked chips. Also, one slightly thicker apple slice can turn the entire batch of stored apple chips soft if it’s not cooked to the same crispness).  Use a mandolin (a slicer) if you have one, if not use the sharpest knife you can find. 

-       Third, once your apples are done cooking, leave them in the oven as it cools down.  This will help crisp up the apple chips, and as far as I’m concerned, the crisper the chip, the better!]

Recipe makes approximately 4 dozen apple chips

- 2-3 apples, any variety

Optional ingredients
- 1 tbsp lemon juice
- 2 cups filtered water
- 1 tsp cinnamon
- 1 tsp sugar

Preheat oven to 200 degrees.

In a medium bowl, combine water and lemon juice.

Wash apples, and then slice (see tips above) and place them in lemon/water mixture for about 15 minutes.  This will help prevent the apple slices from turning brown.

Strain water and pat apple slices dry.

Line 2 baking sheets with parchment paper (or a silicone baking mat) and place apple slices in a single layer, being careful not to overlap.  Sprinkle on cinnamon and sugar.

Bake for 2-3 hours (2 hours for soft apple rings, 3 hours for chips).  Turn oven off and leave apple chips inside for an additional hour.  The apple chips may appear slightly soft when you take them out of the oven, but they will harden up as they continue to cool.  

Store in an airtight container for up to a week, or in the fridge for up to a month.

 - Nutritional Info (1/2 recipe) -

Calories - 80   Fat - 0    Carbs – 22     Protein - 1   Fibre – 5

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