Baked Apple Chips
*my variation is adapted from multiple sources
1 granny smith apple
1 lemon slice (or just cut a lemon in half and use one half)
1 tablespoon cinnamon sugar (optional)
Tools: mandoline slicer (recommended) or a very sharp knife and two steady hands
Remove two of your metal oven racks.
Preheat oven to 200 Farenheit.
Slice your apple very thin*. Briefly rub each piece with your lemon slice (I used half a lemon and squeezed gently as I went). Lay a large piece of parchment paper on one of your removed oven racks and lay out your apple slices, in a single layer. Use as much paper/space as you have room for. Repeat with second oven rack if one isn’t big enough. Sprinkle slices with cinnamon sugar, if using. Gently replace prepared oven racks in oven, towards the middle if possible. After you close the oven door, take a wooden spoon and gently wedge the handle in the oven door so that it stays very very slightly ajar (it just needs a crack so that the moisture from the apples will vent). Bake for 1-1.5 hour**.
These are best eaten immediately (not hard to do, trust me). They should keep overnight, but longer than that and they get gradually chewier (I tried to counteract this by keeping them in an airtight container with some rice, but not totally successful).
*My mandoline slicer has three settings, so I tried the first batch on the thinnest setting, which produced chips just a little thicker than tissue paper, which was delicious, though more fragile if you need to transport them. For the second batch I used the middle setting, resulting in slices about 1/16 inch thick. If you are using a knife, aim for 1/16. Finally, a note on texture/chip shape: I found that my tissue-paper-thin slices stayed relatively flat and didn’t shrink as much as my thicker slices, which curled noticably. This might be because they were more adhered to the parchment paper (and needed to be removed carefully, as opposed to the thicker pieces, which did not stick). I still can’t decide which batch I liked best, and will let you decide for yourself.
**Baking time may vary depending on the thickness of your apple slices. For my first, tissue-thin, batch I checked them after 55 minutes, thinking I would need to flip them and keep baking, and was surprised to find that they were perfect. For my second, thicker batch, they needed about an hour and 15 minutes. You’ll have to use your judgement. If they are not totally chip-like when you check them, note that they will crisp up a little as they cool, but they should be browning (in my experience the pieces that are still white/light don’t crisp up completely). Also, if you are using both oven racks, you may want to switch their positions halfway through for even baking.