oven – A Smith of All Trades

Apple Chips 6

Two recipes in a row?! You are gonna be so shocked when I’m sharing a third tomorrow 🙂

Today’s recipe is for a super healthy snack: Apple Chips!

I found a recipe on Pinterest from Maggie at Vittles and Bits and just had to try it out. I tweaked mine just a bit and now am a total addict. Just what I need, one more thing to be addicted to!

I grabbed some Golden Delicious apples from the store for my chips (Maggie used Red Delicious) and set them aside to be sliced.

Then, I lined three baking sheets with parchment paper. This probably goes without saying, but since I am not a total foodie I had no idea there was a difference between wax paper and parchment paper. Rookie move. I ended up destroying a baking pan because of that, so make sure you have the right kind of paper.

Spray your parchment paper lightly with cooking spray.

Apple Chips 1

Start to slice your apples. I used three for this batch. Slice them as thinly as you can and lay them on the parchment paper. I cut some of mine in slices, others in circles going straight through the core. Either way works, just make sure there aren’t any seeds.

If you have a dog, make sure no seeds fall onto the floor. They aren’t good for dogs (or anyone, really). Just sayin’.

Once your baking sheets are covered in the thin slices, I sprinkled a mixture of Splenda and cinnamon on them. You can bake them without either, with just cinnamon, with just Splenda, with sugar… blah blah blah, you get the idea. Use your imagination. On one of my baking sheets I lightly drizzled honey on the apples — it added a really nice flavor. Next time I make them, I want to sprinkle nutmeg on top. Yum!

Now, time to bake! I set my oven to 215 F and put those suckers in for 2.5 hours. They take a while to dry out all the way, but they make your house smell amazing the whole time. Totally worth the wait.

When you take them out, your super thin slices will be extra crispy. Some of your thicker slices might not be all of the way dry. I found that if you put them into a container they finish drying out. Or, you can eat them that way, too. Still delicious.

Now your chips are done. Eat to your heart’s content. It is fruit after all 🙂

Thanks for the inspiration, Maggie!

Our main craft from last weekend’s craft night was salt dough ornaments. Carrie, Amy and I followed an east recipe for the dough so we could make our own ornaments.

All you need for the dough is 1 cup of flour, 1/2 cup of salt and 1/2 cup of warm water. I mixed ours together in my KitchenAid using the dough hook attachment, which worked great. When the dough was a little too tacky to roll out, I added a pinch more flour.

Then we set up these awesome SilPat mats and began to roll our dough.

When the dough was an even thickness, we stamped our shapes into it. Then, we removed the excess dough and put a hole in the top of each one before putting them into the oven.

I started to bake the ornaments at 200 degrees, but after a while I bumped up the temperature to 250. That worked great and the ornaments hardened in about 2 hours.

Once they cooled down, I hung them on our tree using silver and red string.

Here’s one for Remmy!

And a little tree for our big, fat tree.

I saved a few to paint, but I haven’t gotten around to adding color to any of them yet. I don’t think they need it either. They look very pretty on our tree just as they are.

Tag: oven

Homemade Apple Chips

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