Dried Apple Chips

The thing I love about apple season is being able to try different types of apples in many different uses. That's the cool thing about apples. Each have their own characteristics that led themselves better to different cooking applications. Take for example the Alamata apple. It's an older variety that isn't that popular, but it's cool because it has a red flesh on the inside. I wanted to showcase that red flesh. So I thought now was the time to knock something off my culinary buck list and dry some fruit.

The Alamata apple is not a very juicy apple making it an excellent choice for drying - shouldn't take as long. I wanted to do a side by side comparison. The Paula Red apples I had already in the fridge was a good secondary option. It's a tart apple with a pretty white flesh that would look nice next to the red fleshed Alamata.

Cooking Notes

1. The key tool to have to make a thin crisp apple chip is a mandoline. It's so much easier to get them wafer thin if you have one of those.

2. You want to dry them out in the lowest heat possible to preserve the flavor of the apple. So set your oven to the lowest temperature. That temp was 200 degrees on my last oven, but my current oven can go as low as 165. This isn't something that should be rushed. You can put them in the oven and forgot about them for a while. Just make sure to check on them every hour or so.

Dried Apple Chips

5 from 1 vote

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Servings: 0

Author: Eric Samuelson

Ingredients

• 8 apples of your choice I like to use drier and more tart apples

Instructions

• Slice the apples as thin as you can get them. Use a mandoline slicer if you have one.
• Set your oven to the lowest setting you can get it to. For me that is 165 degrees.
• Place the apple slices onto two sheet pans covered with parchment paper to prevent sticking.
• Arrange them in a single layer.
• Place in the oven for 4 to 6 hours until the apples are completely dried. Check them about every hour making sure to flip them for even drying.
• Allow to completely cool before storing them. Store them in a well sealed plastic container do not storage them in a plastic bag that will trap moisture.
• They are best enjoyed within a week.

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