January 21, 2015
-3 to 4 crisp, ripe, organic apples
-1 tablespoon of ground cinnamon
-1 tablespoon of sugar
Slice off the top, stem side, of the apple and then slice the apple into thin rounds, somewhere between 1/4" to 1/8" thick. Remove the seeds. Peel can be left on or taken off.
Toss the sliced apples with cinnamon and sugar and arrange in a single layer in your dehydrator or onto a parchment paper-lined backing pan.
DEHYDRATOR: Turn the dehydrator to 135 degrees F. Allow the apples to dehydrate for 6 to 8 hours or until they are dried and as crisp as you want.
OVEN: Preheat the oven to 200 degrees F. Bank the apple slices or 1 hour, then flip them and allow to bake for another 1 to 2 hours until the chips are no longer moist. Flip the chips occasionally.
Store the apple chips in an airtight container to maintain crispness.
HINT: Some of the thicker apple slices were still a bit moist so I should have increased the cooking time by another hour.