Super easy to make Apple Chips consist only of apples. Whether red, green or yellow, the sweeter apples, such as Gala, Fuji, Honeycrisp and Pink Lady turn into especially flavorsome Apple Chips. When baked at a low temperature for two hours, the resulting light, crispy and naturally sweet Apple Chips become the perfect snack. Satisfyingly crunchy and tasting of fresh apples, Apple Chips would make a great holiday food gift. Delicious gluten-free, dairy-free and refined-sugar free low-calorie, high fiber treats for most everyone on your list.
I’ve been looking at the Paderno Spiralizer for many months. You know that hand-cranked machine that easily turns out oodles of fresh vegetable noodles? When I recently saw it on sale and offered with free shipping, I went for it. I purchased the new and improved 4-blade spiralizer. Plus it folds into a compact 5 x 6 x 9 inch box for easy storage.
As of today, I’ve only used the Straight Blade, or ribbon blade, to make Apple Chips. Well, that’s not quite true. I also used that same blade to make sweet potato chips. Nothing against the spiralizer, but the white-fleshed sweet potato I spiralized did not make edible chips. 🙁
I may try another time with a moister, sweeter, orange-fleshed yam. And I’d like to try a beet as well. I’ll keep you posted. If you know the secret for vegetable chips, please share it in the comments below.
Before putting the apple on the spiralizer, use a sharp knife to cut a slit in one side of the apple stopping just at the core.
More Apple Chip tips from my vast (2 days) experience
- Place apples with their stem-side towards the blade. You’ll get more large chips and less waste by doing so.
- Turn the apples slices over at the one hour mark. This keeps them from mercilessly adhering to the prepared pan.
- No sugar necessary. Apples are naturally sweet enough on their own.
- Keep the peel on the apples. It provides a nice color contrast and extra fiber.
- For the lovely star design in the center of the Apple Chips, don’t core the apples. Just remove the seeds before placing the apples on the pan.
For too many years in a row, apples have topped the Environmental Working Group’s Dirty Dozen list. This means that of all 48 fruits and vegetables they test, commercially grown apples have the greatest amount of pesticide residue. Rinsing the apples won’t eliminate the pesticides. And peeling them means you lose valuable nutrients. So if you want to have all the nutrients apples offer and prefer to avoid pesticides, choose organically grown apples whenever possible.
Crispy, crunchy, light and naturally sweet Apple Chips make the perfect snack.
Sweeter apples, such as Gala, Fuji, Honeycrisp, and Pink Lady turn into especially flavorsome Apple Chips.
A spiralizer works really well, as does a mandolin slicer for making very thin apple slices, about 1/16th of an inch thick. With a very sharp knife you just might be able to make thin enough slices. Though go for half slices, they’ll be easier to cut than rounds.
Serves 2 – 3 Printer-Friendly Recipe.
Active Time 10 minutes
Total Time 2 hours and 10 minutes
2 apples, preferably organic
- Heat the oven to 225 degrees. Line two rimmed baking pans with parchment paper or non-stick silicon baking mats.
- With a Spiralizer: Put the Straight Blade in place. Use a knife to remove a small section from both ends of the apples. Then cut a slit in one side of each apple stopping just at the core.
- Attach the apple to the machine with the stem end facing the blade.
- Spiralize the apples.
- Remove any seeds from the apples. Arrange the apple slices in a single layer on the prepared pans. Fit as many slices as you can on each pan without touching one another.
- Bake for 1 hour.
- To prevent sticking, carefully turn the apple slices over.
- Return the pans to the oven to bake for another hour.
- Remove the pans from the oven. Let the Apple Chips cool on the pan for a few minutes. As they cool, they become crisper.
- Enjoy immediately or store in a hard-sided, airtight container for up to a week.