Last week, some of my works girls and I hit up a local apple orchard and pumpkin patch. Afterward, we found a nearby park and devoured an Asian-inspired picnic lunch prepared by yours truly. It was a beautiful day and the perfect opportunity to get away from the craziness of the city prior to Pope Frank being in town for the weekend.
Needless to say, I came home from our adventure with some picture-perfect apples and wanted to do something more with them than simply eat them raw. For whatever reason, I had my heart set on apple chips. Prior to this, I had never made apple chips. Now, I am a diehard fan.
Apple chips are like slow cooker meals; while they are super easy to make, they require a lot of patience. With one batch taking two hours and four batches making this endeavor worthwhile, this recipe is best for a lazy day at home. Regardless, these three-ingredient, healthy chips are worth the wait and then some. They are packed with so much flavor and have the perfect crunch. The cinnamon and hazelnuts (which my roommate just so happened to have on hand) add that extra something, something.
Note: This recipe requires four batches, for a total of 60 apple chips. Each batch utilizes one apple and yields 15 apple chips.
What you’ll need:
- 4 large apples (I used 2 empire and 2 golden delicious)
- 1 tbsp. cinnamon
- 30 hazelnuts
What you’ll do:
- Preheat the oven to 200°F
- Using a mandoline set to 1/8″ thickness, slice the apples
- Combine cinnamon and hazelnuts in a small bowl; using a mortar and pestle, grind as fine as possible
- Place one side of each apple slice into the cinnamon and hazelnut mixture, making sure that each slice has a generous coating of the mixture
- Add 15 apple slices to a baking sheet lined with parchment paper, cinnamon and hazelnut side up; ensure that the slices do not touch one another
- Bake for two hours, turning each slice halfway through
- Repeat the previous steps for a total of four batches