12:20 pm - Wednesday, January 22 2020
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homemade apple chips

apple chipsApples are in abundance this time of the year.  I love autumn for all the delicious fruit and vegetables that leave the farmers’ fields and are readily available in food shops and markets.  One fruit I eagerly await their arrival is the humble apple.  It’s hard to imagine there are over 7,000 varieties! With so much choice, however, I am a creature of habit and really only use about 6 or so different types of apples.  When I’m making an apple pie, I like to mix the apples usually with granny smith, cortland, and honeycrisp.  The skin of an apple contains fiber, antioxidants, helps to detox your liver, boost your immune system and more.  The best way to enjoy an apple is on its own.  Biting into a juicy, crisp apple sends me back to my childhood when I would pick them fresh from the trees.  At our local farmers’ markets dried apple chips are always available.  I always buy a small bag and is gobbled up in minutes.  It got me thinking that I should make some of my own.  They’re so easy to make and a perfect healthy snack for the whole family to enjoy.


apples, washed and cored

applesPreheat oven to 225f.

Use a mandoline to slice the apples. You can use a knife but the mandoline is guaranteed an even slice every time which means even cooking. Place slices on parchment lined baking tray or silpat lined. apple slicesPlace in oven and bake for one hour. Turn slices over and bake for another 60 minutes. Turn oven off and let the apple slices cool down in the oven. When oven is cool, remove apple slices. They will be crispy for a bit. Place in a container.

The Culinary Chase’s Note: The apple chips will soften slightly depending on humidity.  The natural sugars are drawn out during the cooking process and each bite seems as though sugar was sprinkled over the chips.  A delicious snack and one I am sure your children will like.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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