Turkey Free Crispy Apple Chips
Thin-sliced apples baked low and slow until they shatter at the bite ā this is snacking at its most satisfying. A light brush of maple syrup, a dusting of warm Ceylon cinnamon, and a pinch of sea salt are all it takes to turn fresh fruit into something that feels genuinely special. Ceylon cinnamon is worth seeking out here; its softer, more floral heat keeps the flavor delicate rather than sharp, letting the natural sweetness of Fuji or Honeycrisp apples shine through. The key is patience ā a long, gentle bake at 225Ā°F coaxes out the moisture without burning, and the chips continue to crisp as they cool on the rack, so resist the urge to pull them too early. These are completely plant-based and built from whole, recognizable ingredients, so there's zero guesswork about what's actually in your snack bowl. They're perfect for lunchboxes, charcuterie boards, or just eating straight off the cooling rack before they ever make it to a container.
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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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