This year, the apple trees on our family property have been fruitful to say the least. After a dud season last year, I am taking advantage of the bountiful harvest canning, drying, and freezing as much as I can for winter. Last week, I ran my applesauce recipe which I have put to good use this week. Today, however, I couldn’t resist moving onto one of my favorites–apple chips!
4-6 apples (I use a square Nesco dehydrator and sliced thinly, the apples can fit about 1-1.5 per tray)
juice of one orange or 1/2 cup orange juice
cinnamon or apple pie spice
Using a mandoline and handle, slice the apples to your desired thinness. I have a 1-2-3 setting on mine with 1 being the thinnest. Today, I tried 3, and I believe these might turn out to be thick and chewy–in the past, both 1 and 2 have made for thin and crispy chips.
Pour the juice of the orange in a large bowl. (I have found that using a large bowl ensures that everything gets coated well.)
After each apple is sliced, I toss the apples in the orange juice to coat–this keeps from browning and helps the cinnamon/apple pie spice adhere to the slices.
Shake a bit of cinnamon or apple pie spice over the apples and toss to coat.
Place the slices on the trays of your dehydrator only one layer thick. Overlapping or stacking will create uneven dehydration.
Dry until desired texture. If you would like to store slices without adding additional preservative, you will need to dry them until crispy, like chips.
Store in an airtight container. I just use a large mason jar for mine. Enjoy!
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