These crunchy baked apple chips make a great lunchbox snack. They take a while to bake, but they are worth it. Keep a big batch of these chips in a glass jar in your pantry to make it easy for you and your kids to grab when hunger strikes!
Prep time: 5 minutes
Cook time: 90 minutes
Ingredients for Baked Apple Chips:
4 large Granny Smith apples
Directions for Baked Apple Chips:
1. Preheat the oven to 250°F. Line two rimmed baking sheets with aluminum foil and spray lightly with oil (or line them with a Silpat mat, no oil required).
2. Leaving the skin on, slice the apples crosswise into thin layers, about ¼-inch thick. Remove the seeds.
3. Divide the slices evenly between the baking sheets and bake for 60 minutes. Flip the apples, then bake for 30 minutes more, or until the slices are light brown and crispy. Thicker slices will be a little more chewy. For extra-crispy chips, leave the apples in the oven 15 minutes more. Timing will depend on the moisture content in your apples.
4. Let the chips cool completely, then store in your pantry in an airtight container for up to 1 week.
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A mother of two, Jennifer Tyler Lee is the author of The 52 New Foods Challenge (Penguin Random House/Avery 2014) and the creator of the award-winning series of healthy eating games, Crunch a Color®. Her family cooking adventures have been featured by Jamie Oliver, Rachael Ray, Laurie David, Pottery Barn Kids, and Whole Foods. She is a featured blogger at The Huffington Post and a regular contributor to the James Beard Award-Winning magazine, Edible.