In order get in the spirit of fall, my best friend Kate and I went to a farm in upstate New York to drink apple cider, sample local wine and pick all the apples we could carry. We lugged home bags upon bags of apples. While pies and crumbles were on our list of treats to make, we just did not have enough time or enough recipes to make use of all our apples. Making apple chips was a great way to turn the remainder of fall fresh apples into an easy, healthy snack. The cinnamon adds a nice spice and they fill the house with an amazing aroma; an ideal treat for the approaching holidays!
What makes this bite better?
Apparently scientitsts have decided the old adage "an apple a day keeps the doctor away" has some validity. Recent research on apples has given these fruits, traditionally reserved for the teacher's desk, a more prominent place in the diet. Other fruits and vegetables, such as berries and dark leafy greens, usually get all the credit in disease prevention. However, a recent study published in Stroke, the journal of the American Heart Association, has shown that a higher intake of white fruits and vegetables, such as apples, was inversely associated with risk of stroke. Risk was further reduced as intake increased. Fruits from the other color groups did not show the same association.
Fill a large bowl with ice water. Squeeze one half of a fresh lemon into the water. Clean and slice the apples using a mandolin. Remove all seeds and immediately place the apple slices in the water bath to prevent browning. Set the oven to 200 degrees. Dry the apples slices and place them on parchment paper on a baking sheet. Mix equal parts cinnamon and sugar and sprinkle over the apples, if desired. Bake at 200 degrees until the apples are completely dehydrated, approximately 2 hours. Enjoy :)