Yields ~ 40 – 50 chips
- 5 ripe apples
- 2 tbsp lemon juice
- 400 ml water
- Briefly wash the apples with tap water. Core each apple with an apple corer, then carefully slice them into ~5 mm rings with a knife. Discard or eat the outer rings that have most skin on them, which we won’t be needing.
- In a bowl, combine lemon juice and water. Soak the apple slices in the mixture for 5 – 10 mins. Then remove them from the bowl and briefly dab dry on kitchen towel.
- Place them in a single layer on baking trays and dry in oven on lowest temperature (80 – 90°C) for around 4 – 6 hours (can be done in stages), depending on how crispy you want them to be. The longer they dry, the crispier they get. Flip the slices occasionally as they dry. Keep the oven door slightly ajar with a wooden spoon/skewer to create airflow so that the slices dry rather than cook.
- Remove from oven, transfer into airtight jar. Store in cool, dry dark place. Check regularly for any signs of deterioration.
(adapted from PreserveIt! by Lynda Brown, DK Publishing)
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