Ingredients
The following ingredients have 18 Servings
- tart apples (as many as you like)
- lemon juice (or lime juice)
- 2 cups water
- 3/4 cups sugar
Instruction
- Peel and thinly slice apples with a mandoline or sharp knife. You may also core them, if you prefer. I only pushed the seeds out of the slices.
- Especially, when you are working with larger amounts, place apple slices in a bowl of water with lemon/lime juice to prevent browning before you are ready for the next step.
- In a shallow saucepan bring 2 cups of water and 3/4 cups of sugar to a boil. Slide in a few apple slices at a time and boil until they start looking translucent.
- Pat slices dry with a clean towel or paper towel and place on a baking sheet. You may line the sheet, but the drying process might take longer then.
- Bake at 220F for about 45 minutes until the slices look dehydrated and slightly golden. The chips will only fully crisp once cool. Watch closely in the end as they turn from golden to burnt very quickly. Place slices on a cooling rack with spatula or tongues. If let to cool on baking sheet, they might get stuck.
- Store in an air-tight container, especially if you live in a humid climate. Otherwise the chips might soften again after a while.
