We're all a bit sad when the pool closes for the summer and the flip flops get thrown to the back of the closet, but come mid-September, I think we can all agree, it is a happy day when fall officially takes over.
But you've got to grab it up because that pumpkin, apple, boots-and-scarves glory is always gone too quickly. I for one am wasting no time jumping into the season. The kitchen has been calling out for fall food, and I am happily obliging to its request.
Let's start simply. This is one I can easily manage every weekend, maybe even a weeknight if I'm feeling really crazy.
Minimal hands on time.
Cinnamon-apple smell filling the house.
Warning: there is one minor downside to these beauties. (Aw, rats.) You will have the greatest success if you slice the apples with a mandoline. (Seriously?) It's true. This doesn't mean you cannot use a knife, but the thinner the slice, the better the crisp and crunch of the chip.
I have seen mandolines run upward of $200. Yikes. We bought ours from HSN for $20 (and Amazon has many options for all sorts of kitchen tool budgets), and it has been totally worth it, if for nothing else than these apple chips. We also use it for onions, potatoes, cucumbers, etc. because there is something oh-so-satisfying about perfectly uniformed slices of fruits and vegetables. It's something to consider.
2 apples (I've used all kinds and have never been disappointed. I lean toward tart, such as Granny Smith or Braeburn)
2 TB brown sugar
1 TB cinnamon
Preheat the oven to 225 degrees.
Line two baking sheets with parchment paper. And yes, you really do need the parchment paper. Learn from my mistakes.
Slice the apples as thinly and uniformly as possible.
Mix the cinnamon and brown sugar together, and dip each apple slice into the cinnamon/sugar mixture.
Spread the apples on the parchment paper, and cook for 1 hour.
Flip the chips and cook for another hour.
Let them cool for about 15 minutes. They will crisp up even more as they cool.
You are welcome.