Apple Chips – 2 Ways

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Set Dehydrator 57c/135f.
Slice the Apples thinly and place them evenly onto the dehydrating sheets (sheets with air holes are best as you do not have to turn them around halfway through the dehydrating process).
Turn on for 4 hours and check them every once in a while, as some chips that are thinner will be done before the slightly thicker ones.
Place into an airtight jar.

Preheat oven to 100c/200f/Gas Mark 1.
Grease a baking tray and lay a piece of baking parchment onto the tray ensuring the paper is flat.
Slice the Apples thinly and evenly place them onto the baking parchment.
Place into oven for 25 minutes, turn the apples over and place into oven for another 20 minutes or until you cannot feel any moisture on the apples.
The time may vary due to oven variation or thickness of the apples, so check them every once in a while.
Place into an airtight jar.
In an airtight jar they will last for 3-6 months. These are wonderful as an addition to your breakfast cereal or even as a light snack.
For a little twist, mix 1 tbsp Organic Raw Cane Sugar with ½ tsp Cinnamon and sprinkle onto the Apple chips before they go into the oven or dehydrator.

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