Apple Pie Chips
Vegan, Paleo, SCD, GAPS, Gluten-free diet friendly.I don’t usually share a recipe on the first time I make it but this one is just so easy and so good I just had to!
Crunchy snacks are something I crave and usually break my diet and have potato chips to cure. Now I have a sweet alternative that keeps to my diet. These spices are so good for you too!
Also think they would be great to give as a cookie exchange alternative or just a friendly gift. Sure to be a hit.
Make lots, they won’t last long!
Apple Pie Chips – Healthy New Dawn
Apple Pie Chips
By Dawn Valcourt, October 2012 http://www.healthynewdawn.com
The recipe makes enough apple seasoning mix to dip about 3-5 apples depending on their size.
Ingredients:
- ½ tbsp Cinnamon
- 1 tsp Ginger powder
- ¼ tsp ground Cloves
- ½ tsp Nutmeg
- ¼ cup raw Honey
- Juice of 1 Lemon
- ¼ cup Water
- 3-5 Apples, variety of choice (Honeycrisp is my pick so far)
Directions:
- Preheat Oven to 225 F. Line 2 or 3 baking sheets with parchment paper. (Only do 3 if you have a convection oven).
- In a medium size bowl, mix all spices into honey. Then add lemon juice and water to the mix so that the spices don’t end up floating on top.
- No peeling, No coring! Using a mandolin with the thinnest slicing blade, slice one apple at a time. If you have big apples like I did, one filled all 3 pans!
- Put apple slices into the bowl of liquid and spices carefully, making sure each slice gets coated with the mixture.
- Lay the slices on the parchment paper lined baking sheet. Depending on the size of the apples you should get 12-16 on each sheet.
- Repeat with more apple if necessary until your baking sheets are full.
- Bake for 1 ½ hours. Shift the pans at about the 45 minute point, so that they are in different places in the oven then previously.
- Keep a close eye after this point, exact timing will depend on the oven. When some of the slices start browning around the core they are definitely done.
- Remove from oven. They will still be soft when they come out but will get crispy quite quickly.
Hint: Once my pans were in the oven baking, I sliced the next apple for the next batch and put it in the honey and spice solution ( kind of marinating them), storing them in the fridge, until the first ones finished cooking.
I was able to get 9 trays out of one batch of seasoning mix, or roughly 120 chips. It was time consuming but the oven timer did all the work and it was worth it because they won’t last long.
I combined a few different recipes to come up with this one. One of the original recipes said to turn the slices over after 45 minutes, but I found they stayed flatter and packed better, with less breakage, if I just left them stuck to the paper until they were done.
Update Nov 2/2012: I have tested this mix on Honeycrisp, Ambrosia and Gala Apples as well as Anjou Pears so far. The best by far were the Honeycrisp that made the crispiest and largest chips. The pears on the other hand were more like candies than chips.
