Autumn Spiced Chips: Two Ways


Autumn Spiced Chips: Two Waya
Fall is in the air—and in our coffee mugs, on our stovetops, and within our ovens, as well. The changing of the season means gorgeous burnt red leaves and crisp, breezy weather. But the part of this season I yearn for year-round are the incredible fall flavors that epitomize October.

Butternut squash and kale have become ever-present in my kitchen. Pears and pumpkins are piled in abundance at the farmers’ market. And sweet, crunchy apples are at their peak, meaning I’ll be finding every possible way to devour them daily. These apple chips are my newfound way to do just that. Sprinkled with spices usually reserved for lattes, these chips act like a blanket, wrapping up everything I love about fall into one delicious bite. They are healthy, easy to pack as a snack, and incredibly addicting.

Don’t be deterred by the time they need in the oven. As they bake, your house will fill with the most incredible aroma—a tasty treat and a new scent for the kitchen, all in one!

If you want to keep things simple, just sprinkle the apples with cinnamon and sugar. If you’re a pumpkin spice fanatic, you’ll fall in love with the first blend. If you want a more intensely-spiced chip, try the chai.

Ingredients

  • 3 apples (I used Fuji)

For the Pumpkin Spice Apple Chips

  • 2 Tablespoons ground cinnamon
  • 1 Tablespoon ground ginger
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground cloves

For the Chai Spice Apple Chips

  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoons ground cardamom
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1/2 teaspoons ground nutmeg
  • sprinkle of sugar, if desired

Preparation

  1. Preheat the oven to 200° F, and line a baking sheet with parchment paper.
  2. Wash and core the apples (although if you prefer larger apple chips, slice the apple with its core and pick out the seeds as necessary). Using a mandolin, thinly slice the apples into rounds, discarding the bottom slice.
  3. Place the rounds on the baking sheet. Alternatively, you can bake the chips on a baking rack set over a baking sheet.
  4. Mix together the spice blend of your choice in a small bowl or jar. Lightly sprinkle over the apples, using a small spice shaker or your fingertips. The farther away you are from the apples, the lighter and more evenly spread the dusting will be.
  5. Bake the chips for an hour and a half.
  6. Remove from the oven, carefully flip with your fingers or a spatula, and sprinkle the new side with spices.
  7. Put the chips back in the oven for another hour.
  8. When the hour is up, check on the chips. If they are about as crispy as you want them, turn the oven off and keep the chips in the oven as it cools down. This will allow them to reach maximum crunchiness. If you prefer softer, chewier apple chips, reduce the baking time and pull them out when they have reached your desired consistency.
  9. Store in an airtight container at room temperature for up to one week. Keep the extra spice blends in an airtight container as well, and use them in your favorite fall recipes.
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