Ah September. It’s finally Fall. It no longer feels like you’re going to melt when you go outside. And sweatpants are finally comfortable again. Oh, and school is back in session.
To kick off a new school year, a bunch of teachers from my school banded together to make team Passaic Runnerz and run a 10K for United Way. It was a bit chilly, but still a fun way to spend a Sunday morning. And shout out to Sarah, Kristen, and Ashley, for who this was their first 10K ever! Here we are before and after:
I actually got a personal best, which I’m pretty stoked about. But this is a baking blog, not a running blog, and I know you are really here for the sweets. If you do want to know more about my running, you can check out my page here, where I explain why I’m running the NYC Marathon for Team Run for PKD. Support is always appreciated!
Anyways, you know what else September means? Apple season. It’s that awesome time of year where you can pick up full bags of apples at the grocery store for nothing. Now, if you’re at all like me, these bags of apples used to cause me a bit of anxiety. I am that person that will pick up and examine every piece of fruit before settling on the one I want. These bags take away that luxury. Instead, you have to trust by the top 5 apples (which always look pristine) that the rest of the bag is alright, too.
But I have a solution for your anxiety: apple chips. Rather than shy away from these bags, I now embrace them. I pick out the apples that look awesome to eat on their own, and then I use all the blemished ones for chips. The whole issue of bruises and weird squishiness goes away.
And, apple chips are the lowest maintenance baked good in existence. They are so easy. The only catch is you have to be around for 4 hours, but you can do anything else you want during that time. Like lesson plan.
So, start out with all your blemished apples that you don’t want to eat on their own.
Then, cut them horizontally (that’s perpendicular to the core) as thin as possible. If you had a mandolin, this would be a great job for it. I don’t, so its more of Russian Roulette with my fingers. Don’t worry about seeds and such, they fall out when you bake them. Lay them in a single layer on baking sheets.
I had enough for two whole baking sheets, which was exciting.
I forgot to do this, but you should line the sheets with parchment paper first. I ended up with some sacrificial chips at the end that did not want to dislodge.
Sprinkle the apples liberally with cinnamon. You could also use cinnamon sugar, but apples have enough sugar that it isn’t necessary.
Bake at 200°F for 2.5 to 3 hours, until on the crispy side. Allow to cool in the oven for an additional hour before removing.
And that’s it! It really is simple. Store them in an airtight container.
- Slice apples perpendicular to the core as thin as possible. Spread on baking sheet lined with parchment paper in a single layer.
- Sprinkle with cinnamon to taste.
- Bake at 200°F for 2.5 to 3 hours, until crispy.
- Allow to cool for an additional hour in the oven before storing in an airtight container.