I told Jon I was going downstairs to take a picture of the apple chips for the blog. He said, “Then you’re going to bring them up here so we can eat them all, right?” Right. And what you see in that little bowl is gone now (plus I brought extra, and that’s gone too.) And the rest of the batch will be gone by tomorrow, guaranteed.
One time, Jon ate the whole batch (a big batch) and I was all, why did you do that? You ate them all? You need to not do that! Then I remembered I was getting mad at my husband for eating apples, and I got over it, and we lived happily ever after eating apple chips.
That’s the thing about this snack. Apple chips (a.k.a. dehydrated apple slices) are flavorful and delicious and you can’t stop until you see the bottom of the bowl. But they’re good for you! So you don’t have to feel bad about eating them. All. In one sitting.
This is an example of a food where simpler is better. We used to sprinkle them with sugar in addition to cinnamon, and coated them on both sides. Then we tried leaving the sugar out, and didn’t miss it at all (lets the flavor of the apples be the star of the show) and left off the whole “both sides” thing, and I must say, it’s perfect in its simplicity.
How to make apple chips
I’m not calling this a recipe, because it wouldn’t feel right. Do you think it should be called a recipe? I just don’t know.
- Cut apples into quarters, then quarters again (each apple, 16 slices.) An apple slicer like the one we have helps…but is not mandatory.
- Dunk the apples in a bowl of lemon juice to keep them from browning.
- Put the slices on the tray of your dehydrator. I used to be careful about this, placing them one by one to make sure I fit as many as possible on each tray with perfect spacing. Don’t do that, it’s lame and takes forever. Dump into a pile, and adjust so they’re mostly not touching. Done-o.
- Sprinkle with cinnamon to taste.
- Run the dehydrator until they’re shriveled and perfect.
- Store in an airtight container and see how long they last in your house!