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Thursday, July 9, 2015

How To Make Dried Apples In The Oven

I love Apples, but sometimes you end up with some that are a bit bruised, although that can be trimmed off the apple, I prefer to take these and make apple chips. In the directions it says to use parchment paper but I tried that once and the apples stuck so bad I could not get them off. I have been lining the racks with foil and spraying them with a bit of oil. Works great and they are easy to remove. I have been sprinkling mine with cinnamon sugar..really really tasty!

  1. Position racks in the upper and lower third of oven; preheat to 200°F. Line 2 large baking sheets with parchment paper.
  2. Combine water and lemon juice in a medium bowl. (The lemon juice helps prevent browning.)
  3. Using a sharp knife or a mandoline (if you have one), slice 2 large apples as thin as possible, about 1/8 inch thick. (We skip peeling and coring because we like the look of the dried skins and the pretty pattern the core makes in the center.) Soak the slices in the lemon water for 30 minutes. Drain and pat the slices as dry as possible with paper towels (or clean kitchen towels). Place on the prepared baking sheets in a single layer.
  4. Bake the slices on the upper and lower racks for 1 hour. Remove from the oven and turn each slice over; return the pans to the oven. Bake 1 more hour for soft dried apples or about 2 more hours for crispy apple chips. (Timing depends on your oven, the type of apple and thickness of the slices; check periodically and reduce or increase the total time as needed.) Turn off the oven, crack the door and leave the apples in the oven until the oven cools completely, 1 to 2 hours. 


Per 6 slices: 29 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars;0 g protein; 1 g fiber; 1 mg sodium; 62 mg potassium.

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