These light, crisp snacks are incredibly easy to make and long lasting (at least 2 weeks), and they make eating fruit fun. I’ve tested these on a number of people, including some who dislike eating fruit, and they could not believe that the chips did not have any added sugar or oil.
Reprinted from the book The Flying Brownie by Shirley Fan. Copyright © 2013 and used by permission of The Harvard Common Press.
|2 medium-size apples (use your favorites; I like Gala, Braeburn, or Granny Smith)||1 teaspoon ground pumpkin pie spice|
|2 tablespoons freshly squeezed lemon juice|
Adjust the oven racks to the middle and upper rack positions and preheat the oven to 250°F. Line two baking sheets with parchment paper or silicone baking mats.
Using a mandoline or sharp knife, slice the apples into 1⁄8-inch-thick slices. Transfer the apple slices to a medium-size bowl. Add the lemon juice and pumpkin pie spice and toss until well combined. Arrange the apple slices in a single layer on the prepared baking sheets. Bake for 2 to 3 hours, checking and turning the slices every 30 minutes. They are done when they are lightly brown and dry and still somewhat flexible.
Let the chips cool completely on the baking sheets. They will further dry out and become crunchy as they cool. Pack the chips in an airtight container or zipper-top plastic bag.
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