Cinnamon Apple Chips
15min
2h
5
85
Chef's Note
For extra crispy apple chips, slice them as thinly as possible - a mandoline is worth the investment here. If you don't have coconut sugar, brown sugar works well too. The key to perfect apple chips is low, slow baking and allowing them to cool completely before storing. These make a wonderful lunchbox treat that kids love!
Tags
Ingredients
3 large apples (Honeycrisp or Granny Smith)
2 teaspoons ground cinnamon
1 tablespoon coconut sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt
Instructions
- 1
Preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper or silicone baking mats.
- 2
Wash and dry the apples thoroughly. Using a mandoline slicer set to 1/8-inch thickness, carefully slice the apples into thin rounds. Remove any seeds or stems.
- 3
In a large bowl, combine the lemon juice and vanilla extract. Add the apple slices and toss gently to coat, which will prevent browning.
- 4
In a small bowl, mix together the ground cinnamon, coconut sugar, and sea salt until well combined.
- 5
Drain the apple slices and pat them dry with paper towels. Arrange them in a single layer on the prepared baking sheets, making sure they don't overlap.
- 6
Sprinkle the cinnamon-sugar mixture evenly over the apple slices on both sides.
- 7
Bake for 1 hour, then flip the slices over and continue baking for another 1 hour, or until the edges start to curl up and the chips feel dry to the touch.
- 8
Turn off the oven and leave the apple chips inside with the door slightly ajar for 30 minutes to continue drying and become crispy.
- 9
Remove from the oven and let cool completely on the baking sheets. They will crisp up further as they cool.
- 10
Store in an airtight container at room temperature for up to 1 week.
Nutrition Information (per serving)
85
0.5g
22g
0.3g
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