Almond Free Crispy Apple Chips
Thin-sliced apples baked low and slow until they shatter with a satisfying crunch ā this is snacking at its most wholesome. A light brush of maple syrup and a dusting of Ceylon cinnamon give each chip a warm, caramel-kissed sweetness that feels almost indulgent for something so simple. Ceylon cinnamon is worth seeking out here; its softer, more floral flavor keeps the seasoning delicate rather than sharp, letting the natural fruit shine through. Store-bought fruit snacks and chips are notorious for being processed on shared lines with tree nuts, so making your own batch at home is a genuinely smart move. The technique is all about patience ā a low oven and two rounds of baking coax out every bit of moisture so you get chips that are truly crisp, not chewy or leathery. Let them cool completely on the rack before you taste-test, because they firm up beautifully as they come to room temperature. Bag them up for lunchboxes, road trips, or just afternoon snacking straight off the tray.
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Learn more āIngredients
4 servings
- 2 large apples (such as fuji or honeycrisp), cored
- 1 tbsp maple syrup
- Ā½ tsp ground ceylon cinnamon
- 1 pinch fine sea salt
Instructions
- 1
Preheat the oven to 225Ā°F (107Ā°C). Line two baking sheets with parchment paper.
- 2
Using a mandoline or a sharp knife, slice the cored apples crosswise into rounds about 1/16-inch (1.5mm) thick ā as uniform as possible so they dry at the same rate.
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