It’s decidedly not fall anymore, but the farmers’ market is still full of apples. They do keep very well in storage over the long winter months. Even so, the texture of a months-old apple just cannot compare to that first crisp bite of fresh Macintosh or Gala come September. What’s an AIP-er to do in the meantime? Hint: turn your oddly-textured apples into chips!
Unfortunately this is a dehydrator-only recipe. I’m thinking of trying these in the oven, though, be vocal in the comments if this is something that appeals to you. Dehydrators are wonderful tools, though, and if you have the counter space I highly recommend that you consider buying one (…perhaps with some tax refund money??).
I have owned two dehydrators and have used them both to make delicious apple-cinnamon chips. A good starter dehydrator is Presto 06300 Dehydrator. It’s inexpensive and very effective. It will make apple chips all day like nobody’s business. If you’re looking for a model that can fit more fruit though, or one that has adjustable temperatures, then I’d suggest the Excalibur 3526TB 5-Tray Dehydrator. I use this dehydrator all the time now and I love it! I love that it has a timer, too, so I can set food like these apple chips to dry while I’m out (note: these are affiliate links). Both of these dehydrators take up a lot of counter space, but to me they are SO worth it.
The other piece of kitchen equipment that I recommend for this recipe is a mandoline. Yes, they can be dangerous, and yes, they are a bit single-purpose, but boy do they fill that single purpose well. You can certainly make fine slices with a regular old kitchen knife, but a mandoline turns this from a time-consuming and painstaking recipe into one you can whip out in under five minutes. If you find yourself slicing things often, or wanting very regular slices for things like this recipe, consider a mandoline! Mine has an adjustable-height blade, like this one: Gourmia GMS9625 Mandolin Slicer And Dicer (note: this is an affiliate link). Mine is made by a different company, but I could not find the exact model online to post here for you.
These chips are very versatile. If you make them with a sweet variety of apple they can be a dessert. Use a more mild-flavored variety, and omit the cinnamon, and they can serve almost as crackers for dipping in things. Because they are so pretty, I like bringing apple cinnamon chips to parties or serving them to guests to munch on before dinner.
- 2 apples
- 2 tsp cinnamon
- Slice the apples very thinly using a knife or mandoline. Lay them out on dehydrator trays. Sprinkle the cinnamon over the apple slices. Dehydrate the apple slices at 135° for four hours, or until crunchy to your liking.