Crispy apple chips were originally meant for garnishing desserts but it also makes for an addictive light snack. Paper-thin apple slices are soaked in a simple syrup and dried in a very low oven to keep the fresh apple flavor intact.
Granny Smith apples are perfect for this recipe — drying intensifies its tartness, but the syrup keeps the sweetness and sourness balanced.
recipe adapted from Wayne Gisslen’s Professional Baking
Crispy Apple Chips
1 cup (7 ounces / 200 grams) granulated sugar
3/4 cup + 2 tablespoons (7 ounces / 200 grams) water
2 green apples, preferably a tart and crisp varietal such as Granny Smith
- A small saucepan
- A melon baller
- A mandolin slicer
- 1 to 2 sheet pans lined with silicone mats or parchment
- Peeling the apples is optional, but unpeeled apple slices may curl up as it dries in the oven.
- The suggested drying times below are for paper-thin semitransparent slices.
- In a small saucepan, heat the water and sugar over low heat until the sugar is completely dissolved.
- Cut the apples in half crosswise and core with a melon baller. Using a mandolin slicer, slice the apples crosswise into paper-thin rounds.
- Drop the sliced apples in the syrup immediately and heat gently for about 2 minutes. Remove from the heat and let the sliced apples cool in the syrup, at least 30 minutes.
- Preheat the oven to 175ºF / 80ºC.
- Carefully remove the apple slices from the syrup and place gently on sheet pans lined with silicone mats or parchment. Dry in the 175ºF / 80ºC oven until crisp, at least 2 hours.