baked cinnamon apple chips
These baked cinnamon apple chips are the simplest thing in the world, and so easy to make! I've actually made somewhere between 3 and 5 batches within the last two weeks because I just can't get enough of them. They're sweet and tart and crunchy, and make the perfect snack. I've gotten both my girls hooked on them now, too, and whenever I ask Lizzy what she wants for a snack she proudly announces, "Apple chips!" (Except when she says it, it sounds more like, "Ap-puh chips.")
They really could not be easier to make... it's about five minutes of prep time, max. And yes, it probably would be better if you (unlike me) could cut your apples to precisely the same thickness, but really it doesn't matter too much in the end.
I've tried a few different kinds of apples in these, and they've all been good. We've done gala apples, granny smith, and golden delicious, and I think my favorite so far are the golden delicious. I kind of want to try them with a more flavorful apple, like a honeycrisp or a sweet tango, but they're awesome with just the boring, inexpensive, always available varieties. These are definitely going on my to-do list for every fall from here on out!
Baked Cinnamon Apple Chips
2-3 medium apples (I'm sure any kind would work fine)
2 teaspoons sugar
1/2 teaspoon ground cinnamon
Preheat oven to 200. Using a sharp knife, cut apples horizontally into thin slices, removing seeds as you go. I found it easiest to cut a very small piece off the side of the apple so it could lay down flat and not roll as I cut. After the apples have been cut, place them on a parchment lined baking sheet, trying not to overlap (a small amount of overlap is fine, since they will shrink as they bake). Mix together sugar and cinnamon in a small bowl and sprinkle over apples, more or less to taste. You can vary the sweetness depending on how sweet your apples are, and your personal preference. Bake for one hour, then remove from oven and turn apple chips. Continue baking, checking every 15 minutes, until apples are lightly browned (mine took about 1 hour and 20 minutes). Don't be concerned if they're not super crispy immediately when you pull them out; they will get crispier as they cool. Enjoy immediately after cooling, or store in an airtight container.
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