When I was younger and still living with my parents I used to make apple chips more often. That had to do with the fact that they had two large ovens so I could make big batches in one go. Now with a small oven, It just takes longer so I don’t make them as often as I’d like. They are such a great snack. Recently I got a craving for a Mexican lollipop a friend of mine brought me back from Mexico some years ago. They were apple lollipops with a spicy citrus flavor similar to the flavor of Tajin seasoning powder. I used to have that powder in my pantry but I was out. So I added sumac for the citrus flavor and cayenne for heat. It’s a very addictive snack.This recipe makes a small batch.
For the simple syrup:
2 cups of water
2 cups of sugar
For the chips:
2 apples, thinly sliced with a mandoline (I used one Granny Smith and one Royal Gala)
Preheat the oven to 110C/230F. Line a baking tray or more with parchment paper.
To make the simple syrup, just place the water and sugar in a saucepan over medium heat. Stir until the sugar has dissolved. Then transfer it to a bowl and let it cool down for 10 minutes.
Once the simple syrup has cooled down, place the apple slices in the syrup. Let them sit there for 1 minute. this will help make the apple chips very crispy. Then strain them and spread the slices over the prepared baking tray. Sprinkle with some cayenne and sumac. A little cayenne goes a long way here; you can be a bit more generous with the sumac. Bake them for 1 ½ hours or until crispy. I like to lift each chip from the parchment paper and move them about an hour into the baking, so they are less likely to break once you take them out and they are complete crispy. They are best when eaten right away, otherwise allow them to cool down and store them in an airtight container till the next day. They are so light and crispy, it’s hard not to finish them in one go.