Well, after spending Christmas and New Years with my wonderful family, I’m back at home. Another semester of teaching is starting up in a couple weeks, so I’m working on quick, almost mindless, recipes that I can easily take to campus with me to munch on between classes.
This past semester (really just this last month), I graduated with my Masters of Science in Health Education. Whoop! I am so thankful to have retained my position teaching health and science courses at the university level this spring semester while starting to work toward my Doctorate degree. Crazy! Since I will be both teaching and taking classes, I have a pretty hectic schedule. I have a feeling these apple chips are going to become one of my “staple munchies” this semester – they are so easy to make.
Begin by cutting off the tops (stem sides) of the apples to get a smooth surface. Then, using a knife or mandoline, slice the apples into thin rounds (about 1/8″ thick). In a large bowl, toss the apples with the cinnamon, making sure each slice gets a little cinnamon on it.
Arrange the sliced apples in a single layer in your food dehydrator and dehydrate for 7 to 9 hours, until the chips make it to your level of crispness.
Yes, they might take awhile in the dehydrator, but just toss them in at night, and they are ready for lunch the next day, and so worth the wait! Patience is a virtue, my veggie lovers :)
- 4 apples (green or red)
- 2 tsp cinnamon
- Begin by cutting off the tops (stem sides) of the apples to get a smooth surface.
- Using a knife or mandoline, slice the apples into thin rounds (about ⅛" thick).
- In a large bowl, toss the apples with the cinnamon, making sure each slice gets a little cinnamon on it.
- Arrange the sliced apples in a single layer in your food dehydrator and dehydrate for 7 to 9 hours, until the chips make it to your level of crispness.
Store your apple chips in an airtight container or ziploc to keep 'em crisp!
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What temp in the dehydrator?