Description
Paper-thin apple slices baked low and slow until they curl into golden, cinnamon-dusted perfection. They’re crisp, light, naturally sweet, and smell like a fall festival in your kitchen. Perfect for lunchboxes, snack jars, topping oatmeal, or gifting in a mason jar with twine.
Ingredients
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2 large apples (Honeycrisp, Fuji, or Gala)
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½ tsp ground cinnamon
Instructions
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Preheat oven to 225°F (110°C). Line 2 baking sheets with parchment.
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Slice apples thinly (about ⅛ inch) using a mandoline or sharp knife. Remove seeds. Optional: Soak slices in lemon water to prevent browning, then pat completely dry.
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Arrange & season: Lay slices in a single layer on sheets. Lightly dust with cinnamon.
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Bake 1 hour. Flip slices and bake another 45–60 mins until edges curl and chips feel dry.
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Cool in oven with door cracked for 30 mins to finish crisping.
Notes
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Uniform slices = even crisp.
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Low heat prevents burning while drying.
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Cooling in the oven is key to long-lasting crunch.
Nutrition
- Calories: 50 Cal per serving
- Sugar: 10g
- Fat: 0g
- Carbohydrates: 13g
- Protein: 0g