Wednesday, May 29, 2013

Crispy Crunchy Apple Chips

My darling readers, I'm back! I know you missed me and were oh so worried about me, yes? At least thats what I'd like to think.
I've been a big fan of apple chips since my teens. I used to purchase them from the store, but somewhere down the road I decided to try making them. And for a time I used to slice them, and bake them. They were good, don't get me wrong- but they used to absorb humidity and wilt so quickly.
So I finally learned the secret to keeping them crisp and crunchy: submerge them in syrup for a couple of hours and THEN bake. Makes a world of difference, darling.
Of course for you cinnamon lovers out there, you may replace the vanilla essence for cinnamon powder. Same level of tummyliciousness, just a different range on the flavor spectrum.


4 apples or pears
2 cups water
1 1/2 cups sugar
1 tbsp vanilla essence or cinnamon powder


Stir the water, sugar and vanilla/cinnamon in a small sized deep pot, bring to a gentle boil on medium heat. Leave on the side to cool.

Meanwhile, slice the apples using a mandolin.

Try to get full circles as much as possible.

Arrange the apples in a deep casserole and pour the syrup over them. Leave submerged in the refrigerator for at least 4 hours.

Pre-heat oven at 300 F.
Lightly dry each slice on kitchen tissue and arrange them single layered on a lined baking sheet.

Bake for 40 minutes up to an hour.
Keep your eye on them, if they start to brown-they're done.
They will crisp further as they cool.

These keep up till the next day without getting soggy.
Kudos to you if you can keep them that long though!

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