I feel messy biting into one, but apples turn brown if you cut them up too far in advance. I tried the fabulous idea of cutting an apple and then rearranging it back together and holding it in place with a rubber band (thank you, Pinterest), and that works OK.
But then I discovered apple chips. And I’m never going back. They take a few hours in the oven, so they provide a lesson in patience, but I promise you won’t be able to resist them once they’re done.
(Adapted from Vittles and Bits)
- 2 large apples, cored (I used Rome)
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- Nonstick cooking spray (i.e. Pam)
Start with your apples — a corer and a mandolin are nice tools to have for this recipe, but I own neither and made out all right with a sharp knife. So however you choose, core your apples and slice them about 1/8-inch thick.
Mix your sugar and cinnamon together. (You can use less sugar or none at all, if you please.) Spread your apple slices on two cookie sheets sprayed with canola oil, then dust them liberally with the cinnamon-sugar mix.
Pop them in the oven at 200 degrees Fahrenheit for about two hours. You can check on them periodically, but they’ll be more crunchy the longer they cook.