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Apple Chips by

Source: Cooking Light


3 apples (I used Fuji)

For the Pumpkin Spice Apple Chips:
2 tbsp. ground cinnamon
1 tbsp. ground ginger
1 tsp. ground nutmeg
1 tsp. ground cloves

For the Chai Spice Apple Chips:
2 1/2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground cardamom
1 tsp. ground allspice
1 tsp. ground cloves
1/2 tsp. ground nutmeg
sprinkle of sugar, if desired
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Step 1: Preheat the oven to 200 F, and line a baking sheet with parchment paper. Wash and core the apples (although if you prefer larger apple chips, slice the apple with its core and pick out the seeds as necessary). Using a mandolin, thinly slice the apples into rounds, discarding the bottom slice. Place the rounds on the baking sheet. Alternatively, you can bake the chips on a baking rack set over a baking sheet.

Step 2: Mix together the spice blend of your choice in a small bowl or jar. Lightly sprinkle over the apples, using a small spice shaker or your fingertips. The farther away you are from the apples, the lighter and more evenly spread the dusting will be.

Step 3: Bake the chips for an hour and a half. Remove from the oven, carefully flip with your fingers or a spatula, and sprinkle the new side with spices. Put the chips back in the oven for another hour. When the hour is up, check on the chips. If they are about as crispy as you want them, turn the oven off and keep the chips in the oven as it cools down. This will allow them to reach maximum crunchiness. If you prefer softer, chewier apple chips, reduce the baking time and pull them out when they have reached your desired consistency. Store in an airtight container at room temperature for up to one week. Keep the extra spice blends in an airtight container as well, and use them in your favorite fall recipes.

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