APPLE CRISPSMonday, September 29, 2014
Firstly, I have addressed this issue before on my blog, but lets just clear it up before we start. In the UK a "crisp" is a thin cut, deep fried potato (Canadian aka chip), a "chip" is a thick cut, deep fried potato (Canadian aka fries), so the thin cut apples we are making are crisps not chips- are we all clear?
Clear as mud!
Whatever you choose to call these, they are healthy, tasty and up for experimentation and customization- think sugar, cinnamon, ginger, curry powder- oh the possibilities!
To be honest you don't need a recipe for the basics of this- simply wash & dry, slice thin, place on a lined baking sheet and bake on a low temp until just starting to colour and are looking dried out. Cool, eat and enjoy. I find you get a better result by not coring the apples first and the seeds seem to make their way out of the slices anyway. If you have any left, simply store in a airtight jar or container.
I think more experiments are needed but the plain, simple version of this is good anyway so just think of the possibilities...........