These easy homemade apple chips are for those who need a satisfying snack without the guilt!
I’ve never met a kid (or adult, for that matter) who doesn’t like something with a crunch. But there isn’t much crunch out there that isn’t bad for you, or questionable, at the very best. When I’m stressed and my defences are down, I’m more than likely to reach for something that’s full of empty fat and calories with little nutritional value. Anything to satisfy the snack monster. I don’t want E to grow up thinking that’s how Mama eats. And with E being a natural born snacker, I’m want to make sure that he has healthy choices that are still appealing. Things that have some semblance of nutritional value. Luckily, he loves homemade kale chips (light on the oil and salt) but he doesn’t want that every day.
While visiting the local market, I came across some prepackaged apple chips which still have a bunch of preservatives in them. No, that wouldn’t do. For him, I can do better. So I tried my hand at making some easy homemade apple chips the other day. They were a huge hit!
These easy homemade apple chips came out of the oven looking like little blossoms. I like to leave the core in. It leaves a nice star in the middle of the apples, and it’s all edible anyway! Just pop the seeds out after you slice them. Easy peasy. With a job like this, a mandolin is very helpful. I use my trusty Benriner. I love that thing. You can slice paper-thin veggies or shred carrots and cabbage. Did I mention it’s way easier to make shoestring potatoes with this thing? Yeah. If you don’t have a mandolin slicer, you can get one here. But, I digress.
Easy Homemade Apple Chips
2 small organic Fuji apples
Line two baking sheets with parchment paper. Preheat your oven to 200 degrees.
You can core your apples first, if you like. But I left mine whole. (I just popped the seeds out before I laid the slices on the baking tray.)
Slice your apples into rounds about 1/8 of an inch thick. You can use a very sharp knife (which I don’t have… A shame, I know) or a mandolin (which I do have, and love! I use the Benriner brand).
Lay the slices down on the prepped baking sheets with plenty of space between each one. Don’t let them overlap or you’ll end up with soggy apples.
Sprinkle each slice with a pinch of cinnamon. Turn the slices over and repeat.
Bake in a 200 degree oven for 2 hours, flip the slices and bake again for an additional 30-45 minutes. The chips should be crispy to the touch. If not, just put them back in the oven.
If the chips still feel just a touch tender in the middle, they’ll firm up when they’ve cooled.