Even here in Birmingham, AL, it's finally starting to feel like fall—which means not only do I have an excuse to wear oversized sweaters and drink hot cocoa at all times of the day, but I can also start baking with fall spices and not be called crazy for doing so.
These apple chips epitomize the autumn season. Dusted with homemade spice blends, they taste like a crispy, snackable version of your favorite fall lattes. Who can argue with that?
The recipe will make a good bit more than you need of the spice blends, but that's not necessarily a mistake. Store them in mason jars or airtight containers and use them in all your favorite baked goods, or to spice up warm fall drinks. Store the chips in an airtight container as well, and grab them as a mid-morning, afternoon, or late-night snack throughout the week (pretty much just eat them all the time).
For more of my rambling about these fun chips, head over to Cooking Light's blog, Simmer & Boil.
Spiced Apple Chips
- 3 apples (I used Fuji)
For the Pumpkin Spice Apple Chips:
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 ½ teaspoons ground nutmeg
- 1 ½ teaspoons ground cloves
For the Chai Spice Apple Chips:
- 2 1/2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- sprinkle of sugar, if desired
Preheat the oven to 200°F. Line a baking sheet with parchment paper. Wash and core the apples (although if you prefer larger apple chips, slice the apple with its core and pick out the seeds as necessary). Using a mandolin, thinly slice the apples into rounds, discarding the bottom slice. Place the rounds on the baking sheet. Alternatively, you can bake the chips on a baking rack set over a baking sheet.
Mix together the spice blend of your choice in a small bowl or jar. Lightly sprinkle the blend over the apples, using a small spice shaker or your fingertips. The farther away you are from the apples, the lighter and more evenly spread the dusting will be.
Bake the chips for an hour and a half. Remove from the oven, carefully flip with your fingers or a spatula, and sprinkle the new side with spices. Put the chips back in the oven for another hour. When the hour is up, check on the chips. If they are about as crispy as you want them, turn the oven off and keep the chips in the oven as it cools down. This will allow them to reach maximum crunchiness. If you prefer softer, chewier apple chips, reduce the baking time and pull them out when they have reached your desired consistency.