I had been seeing oodles of recipes for baked apple chips flying around on Pinterest lately, and decided to try my hand at some this week. We still had a few apples left from when we went picking, and I knew their time before turning soft was short.
So, during one of Simon’s naps, I got out a cutting board, a couple of sharp knives, and 2 cookie sheets, and got to work.
First, you have to core and slice the apples. I also peeled mine, because they were fairly blemished (having eaten all the pristine ones already), but you do not have to. I don’t own an apple corer, because Jeramy and I have taken Alton Brown’s advice not to keep too many unneccessary kitchen gadgets on hand, but I have to say, after making these, and baked apples this year, I am considering adding one to our arsenal.
I then spread all the slices out onto the cookie sheets, and sprinkled half of them with cinnamon. I left the other half plain because I figured these would be a great healthy snack for Simon, and though he has eaten cinnamon before, you just never know with one-year-olds when they will decide to stop liking a flavor.
I popped the apple rings into the over at 250 degrees and set my timer for one hour. After an hour, I flipped them all over and put them back in (swapping the positions of the cookie sheets) for another hour.
Out they came. The ones on my dark, non-stick cookie sheet with the cinnamon were a bit overdone. The plain ones were perfect. Jeramy, Simon and I all sampled and we all liked them! Simon even said “more!” and nibbled another. They tasted appley sweet and had a terrific crunch. Unfortunately, the overdone ones didn’t taste that great, and we gobbled up all the plain immediately. So if you are making them I recommend choosing light-colored baking sheets if you are able, and perhaps setting the second timer a tad earlier. A few of the thinner ones stuck to the cookie sheets, so I would also use parchment paper next time.