Low Iodine Crispy Apple Chips

Snacking on a low-iodine diet can feel limiting, but this simple treat proves otherwise. Thinly sliced apples — Fuji or Honeycrisp both work beautifully — get a light brush of maple syrup and a dusting of Ceylon cinnamon before a long, slow bake transforms them into something genuinely crunchy and satisfying. The low-and-slow oven method does all the heavy lifting, pulling moisture out of each slice until the edges curl and the chips crisp up on the cooling rack. A pinch of fine sea salt rounds out the sweetness without tipping into high-iodine territory the way iodized table salt would. These are the kind of snacks that disappear fast, so consider making a double batch while you have the oven going. Store them in an airtight container and they hold their crunch beautifully for days — if they last that long.

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