Monday, 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...........

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  1. As well as eating these, they would be ideal as part of the table decorations at Christmas. I remember the ones your Mum made when in Darwen using cinnamon sticks and slices of orange cooked in the oven and then interwoven among the fresh smelling pine branches over the fire surround and windowsill. I can see several uses for this fab idea Elyse - (pot pourri too possibly) - but of course no doubt the 'crisp' idea is a MUST. Well done xxxx


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