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Apple Crisps

The Washington Post, September 30, 2009
  • Course: Snack
  • Features: Kid-Friendly

Summary:

MAKE AHEAD: The crisps can be stored in an airtight container for 3 or 4 days.

Makes about 48 apple crisps; 4 (12-chip) servings

Ingredients:

  • 2 tablespoons evaporated cane juice (organic sugar)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 large organic apples, such as Fuji or Braeburn

Directions:

Position oven racks on the middle and lower rungs; preheat to 200 degrees. Line 2 baking sheets with parchment paper.

Combine the evaporated cane juice (organic sugar), cinnamon and nutmeg in a small bowl.

Use a mandoline or a steady hand and a knife to cut the apples vertically into 1/8-inch-thick rounds. You do not need to core or peel the apples. The seeds will fall out or can easily be removed from the apple slices after cutting.

Arrange the apple slices on the prepared baking sheets in a single layer; sprinkle with the cinnamon mixture. Bake for 1 1/2 hours, then rotate the sheets top to bottom and front to back. Bake for 1 hour, then turn off the oven. If the apple slices are not dry and crisp, leave in the (closed) oven overnight.

Use a spatula to loosen the crisps from the parchment paper; store in an airtight container.

Recipe Source:

Adapted from “Petit Appetit: Eat, Drink, and Be Merry,” by Lisa Barnes (Perigee, 2009).

Tested by Pam Kendrick for The Washington Post.
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(James M. Thresher for The Washington Post; Placemats From Crate & Barrel)
Nutrition Facts
Information per serving
Calories: 82
% Daily Values*
Total Fat: n/a 0
Saturated Fat: n/a 0
Cholesterol: n/a 0
Sodium: 1mg0
Total Carbohydrates: 21g 7
Dietary Fiber: 3g 12
Sugar: 17g
Protein: n/a
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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