Tis the season for apples! So many varieties appear at the grocery store. Tourist spots like Apple Hill get a mad rush of people that loves apples (or so I hear).
Hubby's parents dropped off a couple paper grocery sacks of apples from their yard. Wanting to preserve them, I stumbled upon this recipe by Food Network's Alex Guarnaschelli.
Yes, we do have a food dehydrator. I had no problem drying these out in the oven since it only gets up to 200 degrees F. Plus, I don't much care for cleaning the dehydrator's racks.
These apple chips were really easy to make. The hardest part is waiting for them to soak in the sugar water then wait for the oven to cool off and them to be ready. Good flavor, and good color all remains. I'm not sure how it would be with less sugar, but with apples on sale, it couldn't hurt to try!
(recipe by Alex Guarnaschelli)
2 cups water
1 1/2 cups sugar
2 or 3 lemons
2 small- medium apples washed and tried(I used one small and one medium, filled my cookie sheets perfectly)
In a small pot, bring the water and sugar to a slow boil, stir to dissolve the sugar. Remove from heat and let it cool.
Core the apples and then slice them thinly with a mandoline. Leave those skins on! It adds a nice pop of color to the finished chip.
As you slice the apples, dribble some lemon juice over them to keep from browning (oxidizing). Once they are all sliced and the sugar syrup has cooled off, pour the syrup into a baking dish (I used one a little smaller than my 9x13in. Place the apples in gently, make sure they are covered by the sugar syrup. They will have to overlap, that's fine, just make sure there is syrup between the pieces.
Let them sit for a few hours- or overnight.
The next morning, preheat the oven to 200 degrees F. Line 2 cookie sheets with parchment paper. Very lightly dry the apple slices on a paper towel then lay them out in one layer- not touching. Bake for 1 hour, or until crispy. Turn off the oven and leave the apple chips in there until everything has cooled off. This will ensure they have dried out.
Store in an airtight container, or just eat them! Enjoy!
This wonderful recipe is linked up at: