Apple and Pear Chips is kind of a misnomer here. I set out to make apple and pear chips, but only ended up with apple chips. I debated changing the name of the post, but the pear chips will be excellent also, so I decided to just run with it!
I can’t believe that I had never made these before. It was super easy, although a bit time consuming, and they taste amazing. Think guilt free bites of apple pie with the crisp of a potato chip. Mmmm! I ended up making apple chips twice this weekend and each time they only lasted for a few hours in Duke’s Kitchen.
I think it would be interesting to try this recipe out with nutmeg instead of ginger, but the ginger flavored apple chips were so tasty that I didn’t want to mess with the recipe right away.
Adapted from The Washington Post.
- 1/2 cup sweetener of your choice (I used Splenda, sugar, brown sugar, or another sweetener would work.)
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger (optional)
- 2 medium sized apples
- 2 medium sized pears
- Pre-heat the oven to 250 degrees and line a baking sheet with parchment paper.
- In a shallow dish, combine the sweetener, cinnamon and ginger. Set aside.
- Cut a thin slice from the bottom of the fruit to form a flat surface, then place the fruit cut side down on a cutting board.
- Using a small sharp knife, place a knife at the top of the fruit and slice downward vertically to make 1/16-inch thick slices, working your way in toward the core. As the core appears, turn the fruit. Repeat on all sides.
- Dip the slices in the sugar mixture, turning to coat each side.
- Place the slices about 1/2 inch apart on the prepared baking sheet.
- Bake for 35 minutes.
- Turn the slices and bake for about 40 more minutes.
- The slices should become crisp when set aside to cool for several minutes.
- If some of the apple slices are thicker than 1/16 inch, they may not become completely crisp, the thicker slices may need to be baked for a few additional minutes.
- Set aside to cool completely.
Servings ~ 2
Calories ~ 130, Fat ~ 1 g, Carbohydrates ~ 34 g, Protein ~ 1 g