A couple of months ago, I realized that Andrew and I were throwing out about half a bag of apples every other week. It’s cheaper to buy them in a bag than individually where I buy my groceries (roughly $3 a bag as opposed to $1 an apple), but I hate being wasteful. There were just too many apples for Andrew and I to eat before they went bad.
So I started to think of ways that we could use those apples instead of throwing them out. That’s when I remembered my mandolin slicer that my mother-in-law bought me for Christmas, and I started making apple chips!
The whole process takes a bit of time, but it’s so easy that it’s really not a whole lot of work. It took me a couple of tries to get the temperature and the baking time right, but once I got that down it’s almost as easy as pie. All you need is a couple of baking trays, some apples, a mandolin slicer, and some cinnamon and sugar.
You can use pretty much any apple you’d like. I’ve tried making them with Gala, Granny Smith, and Pink Lady apples and they’ve all turned out just fine, they just have different flavors. I usually use Pink Lady apples, as they’re a little more tart and Andrew and I like them to not be quite as sweet.
I highly recommend using a mandolin slicer, as it cuts the apples into thin, even slices. I tried once with just a knife, but my slices were too thick to fully dry and they never got crispy. I use the 1.5 mm piece in my mandolin and found that’s the best size, at least of the sizes I have.
Start by preheating your oven to 225° F and greasing a couple of baking pans with cooking spray.
Next, start slicing your apples. You can decore your apples beforehand to get the stem and seeds out, but I just cut those middle pieces in half and cut out the stem and seeds.
Arrange the apple slices on your baking sheets. You can place them pretty close together since they will shrink as they cook and some overlapping is fine. Sprinkle some cinnamon sugar on top and place in the oven.
Bake for 1.5 to 2 hours. I flip the slices about halfway through cooking and sprinkle the other sides with cinnamon sugar. Then switch the racks that each sheet was on, so that they cook evenly.
I also place an extra sheet on the bottom of the oven so that I can cook more at one time. So that they don’t burn, I switch the sheets every twenty minutes or so to get a more even baking. This isn’t necessary though if you have more racks in the oven or are only cooking two sheets at one time.
The chips should be pretty firm when they are done. They will crisp up more once they are completely cooled. If they are still really flimsy or a little damp, then they aren’t done yet. I always check on them every ten minutes or so the last half hour to make sure they don’t burn. If they’re brown, they are over done!
Let them cool and then enjoy!
I love to make these apple chips on the weekend. I can pop them in the oven while I’m watching a movie or doing housework and check on them every so often. They’re pretty easy once you figure out how long to cook them as each oven varies.
Plus, the house always smells wonderful as these cook, like apple pie!