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
Ingredients
- 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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