Recipe: Oven Dried Apple Chips and Cinnamon Apple Chips

APPLE CHIPS

6 tablespoons confectioners' sugar
2 Granny Smith apples, cored

Preheat oven to 225 degrees F and line 2 large baking sheets with parchment paper.

Sift 3 tablespoons confectioners' sugar evenly onto lined baking sheets. With a mandoline or other slicer cut apples crosswise into paper-thin slices.

Arrange apple slices in one layer on sheets and sprinkle evenly with remaining 3 tablespoons confectioners' sugar.

Bake slices in upper and lower thirds of oven, switching position of sheets half-way through baking, 2 1/4 hours total, or until slices are pale golden and starting to crisp. Immediately peel apple chips off parchment and cool on a rack.

Tips: Apple chips keep in an airtight container at room temperature for 2 weeks. Recommended for garnish on ice creams and apple desserts or as a crisp, cookie-like accompaniment.

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CINNAMON APPLE CHIPS

2 cups unsweetened apple juice
1 cinnamon stick
2 Red Delicious apples, cored

Preheat oven to 250 degrees F.

In large skillet or pot, combine apple juice and cinnamon stick; bring to a low boil while preparing apples.

With sharp knife, slice off 1/2-inch from top and bottom of apples and discard. Stand apples on either cut end and gently slice crosswise into very thin (1/8 inch) rings, rotating the apple as necessary to get even slices.

Drop apple slices into boiling juice; cook 4 to 5 minutes until apple slices appear translucent and lightly golden.

With slotted spatula, remove apple slices from juice and pat dry. Arrange slices on ovenproof cake-cooling racks, being sure no slices overlap.

With pot holder (rack will become hot from chips) place racks on middle shelf in oven and bake 30 to 40 minutes until apple slices are lightly browned and almost dry to touch. Let chips completely cool on racks before storing in airtight container.