Serves: 16
Total Calories: 94
Preheat the oven to 200°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Thinly slice the apples into horizontal rings about 1¼16 inch thick or as thin as possible (remove and discard any seeds). Place the apple rings in a bowl filled with 2 cups of the water and 2 tablespoons of the lemon juice. Set aside.
Bring the sugar and the remaining 2 cups water and 2 tablespoons lemon juice to a boil in a large saucepan over medium-high heat, stirring frequently to dissolve the sugar. Add the apple rings, one at a time, and cook for 1 to 2 minutes, or until the mixture returns to a boil.
Using tongs, remove the apple rings from the mixture and place them in a single layer on the prepared baking sheet. Pat the rings dry with a double layer of paper towels. Bake the apple rings for 1 hour, or until they are dry and crisp. (To test for doneness, remove an apple ring from the baking sheet and allow it to cool. If it is not crisp, bake the apple rings a little longer, checking every 15 minutes to see if they’re done.) Remove the Apple Chips from the baking sheet and place them on a wire rack to cool completely. The Apple Chips can be stored in an airtight container in a cool, dry place for up to 2 days.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Apple Chips recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
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