These apple chips are a great snack for the fall season.

Step 1: What You'll Need:

• Apples
• Ground Cinnamon
• Ground Clove (Optional)
• Sugar
• Parchment Paper
• Baking Sheets
* Large Mixing Bowl

• Preheat your oven to 300° F

Step 2: Mix Your Ingredients

In a small bowl, mix the sugar, cinnamon and clove together.  The ratio I used is:
4 tsp sugar to 1tsp each cinnamon, clove.

Step 3: Slice Up the Apples

Quarter the apple and cut it in to equally thick slices.  It is very important they are all the same (relative) thickness.

(Also, if you plan on making a large batch, do not slice all your apples at once, they will start to turn brown very quickly.)

Put the slices in a large mixing bowl.

Step 4: Spice Up the Apples!

Sprinkle your spice mixture heavily over the apple slices, and stir the batch with a spoon until they are coated evenly.

Step 5: Get Ready for the Oven...

Place the spiced apple slices on the parchment paper on your baking sheet.  Make sure none are overlapping.

Step 6: Put 'em in the Oven...

Put them in the oven.  Again, 300°(F) for about 45 minutes.

(I experimented with higher temperature and less time, but always ended up with a half burned/half un-crisp batch. They do not taste good burned!)

Check on them after half an hour.
And while you're waiting...Make another batch!

Step 7: Eat

Remove from the oven.  They will continue to crisp after you take them out.  Peel them off the parchment paper.  They should be crispy just like any other chip.

Yum!<br><br>I always give them in a bath of cool water where I've ground up a bit of Vitamin C pill. If you prep your apples into the bath, they won't go brown.<br><br>I usually do 200 degF for a bit longer.<br><br>I balance as many as possible on the oven racks and prop the oven door open slightly with a wooden spoon or block of maple.
Uh do you use this C-bath after the apples are sliced up? IF so, shouldn't you dry them before throwing them into an oven?
yea, slice on cutting board, drop directly into the bath. When it comes time to dry, pull them out of the bath and just shake the excess off. Then place as many as you can on the rack in a single layer.<br><br>I've never done anything more than shake them off, the oven finishes the drying.
can do the same with oranges or figs. not sure the time for cooking though.
If cored and sliced horizontally, it is easier to obtain slices of equal thickness that will bake evenly.
could you core then use a deli slicer?
if you spritz or dunk your apples in an acid solution (lemon water) it'll inhibit the browning.
Also yummy on their own w/o the spices. :)
Good instructable. I'll try making these for my next party!
<p>Wow good instructables</p>
<p>Tinker - these can be made in a dehydrator my co-worker only uses that and they were delicious. I think she said it took her longer tho</p>
Done! <br> <br>It seemed that they would be soft, but have been perfect! Very crispy! <br> <br>Will do again for sure! Maybe without the sugar ... <br> <br>Thank you! <br> <br>PS: The house now smells great :D XD
Cool, seem healthier than regular potato chips.
I used a mandoline for this. Made nice and crispy chips :D
How many apples do you use for the given amount of spice?
I used two huge apples
Just made them! Miam miam! <br>
you forgot to mention wether it was Farenheit or Celsius...<br>D:<br>who wants a pile of burning coal?
It's obviously farenheit. 300 degrees in celsius would be idiotic. (besides, if you cook it until it's &quot;burning coal&quot; the smoke pouring out of your oven would be your first tip that it's too hot.)
I'm sorry, but it is important to be open-minded. Not every one in the world uses farenheit, actually, very few countries do so. Also, doesn't make much sense to use cryptic instructions on a recipe...He did say to check it at half an hour, and I did - at least that part he was clear, not like 30 units of time, but 30 MINUTES.
There is absolutely nothing wrong with sugar. Period. Anything consumed in gross quantities is bad for you, but there's absolutely NOTHING wrong with sugar. It's normal, and found in foods naturally. Yes, even the processed table sugar is little different than the sugars found in fruits.<br><br>&nbsp;&quot;Don't turn a good wholesome food into the stuff of hypoglycemia, ADHD, diabetes, and who knows what all else.&quot;<br><br>...<br><br>&quot;And don't feel that you are being attacked when that is not the case.&quot;<br><br>This is insane, and to a degree, plain ignorant. &nbsp;How can you attack someone, then tell them not to feel attacked, and insist that you didn't attack them? &nbsp;Why did you pick this particular instructable to jump on your &quot;anti-sugar&quot; soap box? &nbsp;I'm sure there's other dessert instructables you could attack. &nbsp;If you're going to go around all conspiracy theory attacking people's instructables, you're not of much use to this site. &nbsp;In fact, I see in the four years you've been a member here, you've yet to post an instructable, but have numerous negative comments. &nbsp;<br><br>panj: &nbsp;I thought this instructable was great. &nbsp;I'm going to try making some for Superbowl Sunday. &nbsp;(With sugar.)
Sorry about the confusion... Fixed it!
Would wax paper be a good substitute for parchment paper?
I wouldn't recommend wax paper. Any time i've put it in the oven it smokes.
what about non stick paper?
Adding sugar to apples is carrying coals to Newcastle. But beyond that, the sugar in apples (fructose) is good for you. Sucrose, which I assume you are using (common &quot;table sugar&quot;) is not good for you. Don't turn a good wholesome food into the stuff of hypoglycemia, ADHD, diabetes, and who knows what all else.
first of all, sugar is OK in moderation (as said by Broom)<br>and, WTH did you pick up the idea of sugar giving you ADHD?
<em>[T]he sugar in apples (fructose) is good for you. Sucrose, which I assume you are using (common &quot;table sugar&quot;) is not good for you. </em><br> <br> Sucrose is a disaccharide, composed of one fructose and one glucose molecule.<br> <br> Neither sugar is &quot;good for you&quot;, nor &quot;not good for you&quot;, except in moderation.<br> <br> It's true that fructose has a lower glycemic index than sucrose (sucrose's GI is roughly halfway between fructose and glucose, unsurprisingly). However, cooking the apples will break the fructose down into its 6-ring form, with a higher GI.<br> <br> Additionally, apples already contain a significant amount of sucrose and glucose (roughly a third as much sucrose as fructose). Sprinkling a little sugar on them doesn't change this amount by much - the apples are already the primary source of sucrose, unless you really go overboard.<br>
OK, just tried this, but cut them a different way: after attempting a few other methods, I just ran a whole apple over the mandoline until it got to the seed area. Then, I turned the apple 1/3 around and did it again. Third set of passes, and I was finished. Gave the core to my dog...<br><br>The downside is: it produces a fair amount of scrap that breaks off the slices. Slicing by hand would probably yield more usable pieces. OTOH, apples are cheap, and my cooking time isn't.<br><br>If I had to do it again, I'd have sprinkled them with the sugar/spice mix after spreading them on the paper, instead of tossing them in it.The apples tend to get &quot;gooky&quot; and stick together from the wet sugar. They'd only be coated on one side then, though.<br><br>Hmm... with potato chips, I season them only after they're done. I wonder if the apple chips could be seasoned more easily by tossing them in the sugar/spice mix after they're done, but before they cool (so they're still somewhat moist, and the seasoning will stick). Next batch...
BTW: &quot;mandoline&quot; = fancy kitchen slicing tool. A kitchen box grater would work about as well, except you can't adjust the slice thickness.<br><br>www.google.com/images?q=mandoline
can they be preserved like this? seals somehow and stored long term? how long?
I can't say for sure, I've only kept them for about one day, in a ziplock bag. Will be doing some more experimenting to see how long they last!
try laying them flat and vacuum sealing them
hmm, i wonder if you could deep fry them. like apple kettle chips.
wouldn't the water content make the fryer go ballistic? Also, isn't the crispiness from a fryer from starches and/or proteins?
apples do have starch in it.
Can this be done with a dehydrator, or would they be leathery instead of crisp?

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