Naturally sweet and a little salty with the help of flaked sea salt, these cinnamon apple chips are the perfect way to snack on a little bit of autumn goodness. Plus, they make your house smell amazing!
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It always seems like we have more fruit than we actually eat, and then it sits on the counter or in the fridge rotting away, and I feel terrible about it. I try my best, but you can only eat so much fruit, so there’s usually a peach that gets mealy and soft, some grapes that shrivel away, or a couple apples that start to develop brown spots. I couldn’t stand to let more apples go bad, so I decided to turn them into delicious, autumn-y Sweet + Salty Cinnamon Apple chips!
You don’t need worry about brown or soft spots since they are going to be dried out to a crisp, and they will change color a bit when they are done. I mean, you could really just eat an apple with soft, brown spots. It wouldn’t kill you. So, there’s no reason to let it go to waste.
These apple chips are the perfect way to use up extra apples that are going bad.
I did not put any sugar in the spice mix that is sprinkled onto the apple slices because I think the apples themselves are sweet enough to contrast with the salt. You could, however, add a 1/2 tsp of salt if you wanted them to be extra sweet. It also depends on the apples you use. Some varieties are sweeter than others, so taste a slice and if it seems a little sour to you, add some sugar to the spice mix.
This recipe is more of a suggestion of what you could do to make your own, anyway. Add ginger, nutmeg, allspice, Chinese five spice… whatever flavors you like, throw those on there! Make it your own.
My mandolin slicer has three settings for different thicknesses. I used setting two for the middle of the road thickness, so I got very crispy, thin apple chips. You could do them a little bit thicker for a more substantial crunch, but you would need to lengthen the cooking time by about 30 minutes. You know your oven best, so just watch them and make sure they don’t burn. I burned the first batch I tried to make…
You really need a mandolin to make these. You could try to slice them very thinly with a sharp knife, but then your slices would all be a little different, and they wouldn’t cook evenly. This Stainless Steel Mandolin Slicer is the real deal and very sturdy so you don’t need to worry about slipping and slicing your hand, but this OXO Good Grips Mandolin Slicer is a little more affordable and would also do an excellent job.
I don’t think coring the apples is necessary, but I know some people like to do that. I just think that little star in the middle is so pretty. Don’t you love that look? And it doesn’t change the eating experience as far as I’m concerned. This Premium Stainless Steel Apple Corer is good to have on hand in any case. Great for when you make pies!
What do you think? Cored or not cored? Tell me in the comments!
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