Today, I’m going to share my recipe for apple chips. These are a favorite of my kids and husbands of all the “apple” dishes I make. Back in the house where my husband and I raised our four children, we had an orchard that Dave’s parents planted way back when he was little. It had several apple trees in it. Every year in the fall…we would become somewhat like Forest Gump’s friend that had the shrimp boat. It was an apple making, baking, freezing, peeling poaching marathon at our house. Apple chips actually are so popular in our house, they get fixed on a regular basis now…even when it’s not autumn. This week, all of us gals from over at Live Creatively Inspired, decided to do a Scents of Fall party. I decided to share this recipe, because when these things are baking…the whole house fills with the most wonderful scent ever…and it lasts all day long, mainly because they have to cook so long…but the aroma does linger. Again, this is another recipe that has no rules…or measurements. I just sprinkle and shake. It’s one of those that you just have to experiment with till you get it like you like.
Apples: I can only fit two cored and peeled apples on my cookie sheet at a time. Ground Cinnamon Ground Nutmeg Ground Cloves Granular Sugar Baking sheet Tin Foil
Preheat oven to 250 Cover baking sheet with tin foil…makes for a whole lot easier clean up. I coat the tin foil with a layer of sugar…the apples don’t stick as bad. Slice and core apples…they can be peeled…but it isn’t necessary, and I can’t tell the difference in the end. Lay the apples out over the sugar. They can be close, but not touching. Sprinkle a good amount of sugar over the apples. I like them fairly covered…not thick…but well coated. Use about half as much cinnamon and the surgar…so a light dusting. Again, use about half as much nutmeg and cloves as the cinnamon. You don’t need but just a little dash of these…they are strong.
Place in the oven and stand by. You have to keep a really close eye on the apples for the first 30 min. I check mine about every 15 min. and turn them over. The side that starts down, also needs the seasoning when you turn them the first time. They will stick to the pan….beyond saving if they aren’t lifted or turned every 15 min. about the first 30 – 45 min. of cooking. After that…just turn them occasionally to keep them evenly baked. I generally cook mine about two hours. This really depends on how thick the apples are sliced. When I slice mine with the mandoline….they are thin, and get nice and crispy. When I do them with the apple corer/peeler/slicer tool…they are thicker. The flavor is the same, but they don’t ever get completely crunchy like the thinner slices do. I would recommend baking them for about 3 to 31/2 hours for the thicker slices. This will also depend on the oven itself. I generally place mine on the middle rack also.
This will make the whole area smell like apple pie for hours. That…is the main reason I used apple chips as my scent of fall! I hope your family enjoys these as much as we have!
Be sure to come back and visit all the blogs that are doing scents!