|These are ready to be stored away or served as they are, tart, sweet, and crisp!|
Last November was my first time fixing apples cored and sliced and sprinkled with cinnamon and sugar. Here is the posting foe complete directions should you wish to try this too: thehiddenpantry.blogspot.com/2012/11/crispy-cinnamon-apple-chips.html
|Washed and cored apples in ascorbic acid bath.|
Supplies needed to make Cinnamon Apple Chips, my way:
Apples (I go to a local orchard and get fresh local grown fruit.)
1/2 pint regular mouth jelly jar
top from an empty Parmesan cheese shaker jar
gallon size zipper plastic bag
3-5 pounds of apples
dehydrator or oven (if using the oven you also need metal cooling racks and a pan on which to hold them.)
I prepare a bath of ascorbic acid using 6-8 cups of water and a teaspoon of ascorbic acid for each cup of water in a large pan or bowl. Next wash and core all of the apples you have selected and drop each one into the ascorbic acid. I use a mandolin to slice the apples into thin slices but you could use a paring knife and slice by hand or a food processor. Again I return the slices to the ascorbic bath. They need to stay submerged in this bath for at least 5 minutes to help prevent discoloration.
|Slices of Johnathon apples as they drain.|
|Try not to have the slices touching.|
|For extra crunch add very fine bread crumbs or ground nuts to the cinnamon sugar mixture before sprinkling the apples.|
NOTE; FOR ADDITIONAL CRUNCH OR FLAVOR ADD FINELY GROUND BREADCRUMBS OR FINELY GROUND NUTS TO PLAIN SUGAR OR THE CINNAMON SUGAR MIXTURE BEFORE YOU SHAKE IT ONTO THE APPLES.