The apples turn crisp in the low heat, which dries out the moisture. Once in the oven these need no attention (just remember to turn off the oven overnight), until it's time to pack (or eat) them in the morning.
2 tablespoons evaporated cane juice
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 large organic apples such as Fuji or Braeburn
- Preheat oven to 200 degrees F. Line two baking sheets with parchment paper.
- Stir together evaporated cane juice, cinnamon, and nutmeg in a small bowl.
- Using a mandoline or a steady hand and a knife, cut the apple vertically in to 1/8-inch-thick rounds. (You do not need to core or peel the apple. The seeds will fall out or can easily be removed from apple slices after cutting.)
- Place apple slices on baking sheets in a single layer and sprinkle with cinnamon mixture.
- Bake in the middle of the oven for 1 1/2 hours.
- Rotate pans and cook for 1 hour more.
- Turn off heat and leave in the oven overnight if apples are not dry and crisp.
- Loosen chips with a spatula to remove from parchment paper.
Serving Size: 12 chips (28g)
Calories from Fat: 0
Total Fat: 0g
Saturated Fat: 0g
Trans Fat: 0g
Total Carbohydrate: 6g
Dietary Fiber: 1g