Thursday, January 26, 2012

Crispy Baked Apple Chips

These Crispy Baked Apple Chips have been my saving grace, particularly when I am craving a dessert like apple pie or something crunchy to munch on.

This is such a fun way to eat a serving of fruit!  Granted you could just eat the apple and be done with it (LOL).  Where's the fun in that? Or you could simply buy these from the store already prepared and packaged, but then you have more than you should have for one sitting (I for one am not done with a bag of chips until I've reach the bottom of the bag), and who knows what additives are in the store bought ones.
Besides Crispy Baked Apple Chips are super easy to make, here's how:

Preheat oven to 225 degrees

  • 1 medium (baseball sized Organic apple (Gala, Honey Crisp and Fuji are what I used)
  • Juice from 1/2 Lemon
  • 3 C cold water
  • 1/4 tsp Cinnamon
  • 1/2 tsp Splenda


  • 2-Large Non-stick Cookie Sheets
  • Large bowl
  • Mandoline slicer or a sharp knife
  • Paper towels or clean dish clothes
  • Silpat sheets (optional)

Make an acidulated water bath for your apple slices by filling the bowl with water and the juice of half a lemon.  I float a slice of lemon in mine just for ha has.

Wash and dry apple.  Using great care slice apple into paper thin slices, the thinner the better.  Don't worry about the core it bakes up crispy too, and the seeds will fall out as you slice.  When your slices build up drop them into the bowl of acidulated water.  This process will keep the apple slices from browning from air exposure.

Remove the slices from the water bath and place in a single layer on paper towels.  Pat them try thoroughly and transfer them to the cookie sheet.

Mix together the Splenda and Cinnamon in a small bowl and sprinkle it evenly over your chips. 

The cookie sheet should be non-stick and very clean.  If your sheet has some wear or is not non-stick then you will want to use the silpat sheet otherwise your crisps will stick.

Apples are low in calories and uber nutritious!

Place the sheets in the center of the oven using both shelves.  Bake at 225 for 30-40 minutes.  Check for crispness at 30 minutes, lift the crisp from the sheet and turn them over, return to the oven for another five-ten minutes then remove, they will crisp up more once removed from the oven.  The cook time really depends on how thin you are able to get your slices. 

Once crispy remove from the sheet and serve.  One apple equals one serving so the thinner you slice it the more chips you get and the crunchier they'll be.


  •  Use organic apples
  • This works really well with the peel only as well. 
  • Store in a ziploc bag at room temperature ( as if there will be any leftovers)
Enjoy your homemade Crispy Baked Apple Chips!

Sunday, January 22, 2012

Baked Kale Chips

There's nothing more satisfying than sitting in front of the big screen chomping on a bag of salty crunchy potato chips.  Well until now!

Set aside that bag of (250 plus calories and 250 milligrams of sodium) potato chips!

Pick up a bowl of nutty crispy yummy Kale Chips.  What? I know sounds nuts doesn't it.  But trust me these Kale Chips are out of this world good and super easy to make.  They totally satisfy my late evening crunchy snack craving.

You've got to make these! Now! Go to the store and get some kale today!

Here's how:

Pre-heat oven to 300 degrees

1 Bunch Kale (organic) washed and dried thoroughly
Several pinches of Season Salt
1 second spray of Olive Oil

I like to use Crisco olive oil in the spray can, that way I can control the amount of oil I use more easily. Plus, the caloric value on the spray is zero! 0! ZERO!

Obviously Kale is extremely good for you and is high in Vitamins and low in calories, but in case you want to check the stats click here.

Wash, dry and tear your kale into chip size pieces.  Discard the thick stem in the center of each leaf, it won't crisp up or yield the crunchy texture we're after.  Spritz the pieces with the olive oil spray using a one second count.  Sprinkle with the seasoning salt and toss to coat the leaves evenly. 

Spread on a cookie sheet in a single layer making sure they are not lapping over one another.  If your kale is really curly be sure to spread it out flat.  Bake for 15-20 minutes at 300 degrees. Rotate the cookie sheet after the first 10 minutes.  Keep a close eye on your chips they will go from roasted to burnt before you know it. 

Once your chips have crisped completely, gently loosen and remove them from the sheet. Enjoy! Eat immediately or store in an airtight container. 

The most difficult part about making these is accumulating enough to actually sit down and enjoying them.  There is constantly someone coming in and gobbling them up on me!
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Deborah :D
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