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This is one of those recipes I had to make five times over before I posted it on the blog, because each time I made a batch I ate all of it before I got pictures.
You’d be surprised how quickly one smallish Asian girl can scarf down two apples’ worth of chips, especially if they’ve been baked to a caramelly brown and have the scent of pumpkin spice coming off of them.
Can you tell I’m obsessed? In fact, I’ve got another batch of them in the oven right now, making the apartment smell of apple pie heaven. I keep thinking I’m going to wrap them up all pretty and give them to friends as little gifts, but then I just eat them all again. I mean, it’s not like they’re deep fried or anything.
Cinnamon Apple Chips
1/2 cup Pumpkin Spice Latte Syrup
1/4 cup sugar
1/4 cup water
1 teaspoon cinnamon
Heat oven to 230°F (110°C). Line two baking sheets with parchment paper.
If you’re not using the pumpkins spice syrup, combine the sugar, water, and cinnamon in a small saucepan and set over medium heat. Cook, stirring occasionally, until all of the sugar melts. Remove from heat.
If desired, use an apple corer to remove the cores of the apples. Using a mandoline (or a very sharp knife if your knife skills are better than mine), make very thin (1/16″) slices of apple. If you didn’t core the apples, remove the seeds with your fingers as you go.
Lay the apple slices in a single layer on the baking sheets. Brush with either the pumpkin spice syrup or cinnamon sugar syrup. Bake for 3 hours, or until the chips are completely crisp and slightly browned. Allow to cool completely, remove from parchment paper, and store in an airtight container. These chips will keep for up to a week, but they probably won’t last that long.
Try using other flavors in the simple syrup! I’ve made these with vanilla-flavored syrup for the Frenchies who hate cinnamon, and it was equally delicious, if not quite as olfactorily homey.
Music to cook by: Skinny Love [Birdy // Birdy]