- Yield servings
- 5 medium apples
- 2 tablespoons cinnamon
- 1/4 teaspoon salt
- Preheat oven to 200 degrees. Line 2 (or more) large baking sheets with parchment paper.
- Wash the apples well. Carefully cut out the cores with a sharp paring knife. Use a mandoline slicer to slice the apples to 1/8″ thick. Lay out on the baking sheets, trying not to overlap too many apples. Sprinkle with salt, and dust with cinnamon. Bake for 3 – 4 hours, until the apples have curled and the skin has wrinkled slightly. Apple chips will crisp as they cool.
- Store in an airtight container for up to 3 days. Refrigerate or freeze if planning to keep longer.
Reprinted with permission from Brooklyn Supper. Two home cooks with a passion for good food and good wine, Elizabeth Stark and Brian Campbell have been chronicling their (mostly) seasonal, local cooking and baking adventures since 2008 on the blog Brooklyn Supper. They live in Brooklyn with their two daughters, and can usually be found in the kitchen or hunting for great ingredients at the local farmers market.