The only problem with this recipe is that it smells like you’re baking an apple pie, and then you realize you don’t have an apple pie, so you need to make an apple pie.
Now you know.
Slice the apples as thin as you can get them. They don’t need to be peeled or cored, but do discard any seeds.
Put them on a parchment paper-lined baking sheet. (I’ve tried other things – parchment is the way to go here.)
Sprinkle with cinnamon and sugar. You can skip this, but why would you want to?
Bake at 225 for 2-3 hours. To test, take one out of the oven and let it sit for 2 or 3 minutes. At that point it should be crunchy, not chewy.
Store in an airtight container.
6 thoughts on “Forewarned is Forearmed”
I really want to try these! They sound so good.
I am just about to put these in the oven! Thanks for the recipe! I can’t wait to see what they taste like. 😀
They were so delicious! I think I didn’t quite put them in long enough, but they were tasty anyways!
Every oven’s different, and the timing is also so dependent on the thickness of the apples. It took me a few tries to consistently get them just how I want them. You’ll get a feel for it if you keep trying.
Yes, some of my apples were soggy, and then the really then ones were much better. I will try this again sometime! Do you just use a knife to cut them?
These days I use a mandolin, but I used a knife for a long time. The more you do it, the better you’ll get at making even, thin cuts. You can always pull the thinner ones out of the oven and let the thicker cook some more if necessary.