Baked Cinnamon Apple Chips

Preheat your oven to 225°F (107°C) and line 2-3 baking sheets with parchment paper.

Wash 6 large apples thoroughly and pat them dry with a clean kitchen towel.

Core the apples using an apple corer or a small knife, being careful to remove all seeds.

Using a mandoline slicer or a very sharp knife, slice the apples into thin rounds, approximately 1/8 inch thick. The thinner the slices, the crispier the chips will be.

In a large bowl, combine 1 tablespoon of lemon juice with 1 teaspoon of vanilla extract and 2 tablespoons of maple syrup.

Add the apple slices to the bowl and toss gently to coat all slices with the mixture.

In a small bowl, mix 2 tablespoons of ground cinnamon and 1/2 teaspoon of nutmeg.

Arrange the apple slices in a single layer on the prepared baking sheets, then sprinkle the cinnamon-nutmeg mixture evenly over the slices.

Bake for 1 hour, then flip the slices and continue baking for another 1 hour, or until the edges start to curl up and the chips feel dry to the touch.

While the apple chips are baking, prepare the dip by mixing 2 cups of Greek yogurt with 2 tablespoons of honey in a medium bowl.

In another bowl, combine 1/2 cup of whole wheat flour and 1 cup of rolled oats. Mix well and set aside.

Once the apple chips are done, turn off the oven but leave the chips inside with the door slightly ajar for about 30 minutes to cool and become crispier.

Divide the apple chips into 4 portions and serve each with 1/2 cup of the yogurt dip and 1/4 of the oat mixture for sprinkling on top or packing separately.

For school packing: Place apple chips in an airtight container, and put the yogurt dip in a separate small container with the oat mixture in a small zip-top bag.