Pecan Free Crispy Apple Chips
Thin-sliced apples baked low and slow until they shatter with every bite ā this is snacking at its most satisfying. A light brush of maple syrup and fragrant Ceylon cinnamon gives each chip a warm, caramel-kissed sweetness that feels way more indulgent than the short ingredient list suggests. The pinch of sea salt is the quiet hero here, sharpening all those apple and spice flavors into something genuinely crave-worthy. Because the whole recipe is built around fresh fruit and pantry staples, there's zero guesswork about hidden nuts or shared-facility warnings that can make packaged snacks stressful. The mandoline technique is key ā uniform slices mean every chip dries evenly and comes out with that perfect, papery crunch rather than a chewy, uneven mess. Let them cool completely on the rack before you taste-test, because they keep crisping as they rest and the payoff is worth the patience.
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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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