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Total Time:
3 hrs 30 mins
- 2
large eating apples
Juice 1/2 lemon
- 2 tsp.
cinnamon
Preheat oven to 110°C (90°C fan) mark 1/4. Slice the bases off 2 large eating apples (so they sit flat). Slice apples through the core into rough 2mm thick rounds (a mandoline is ideal for this). Discard stalks and any pips. Carefully toss the slices in a large bowl with the juice of 1/2 a lemon and 2tsp ground cinnamon (see intro). Arrange in a single layer on baking sheets lined with baking parchment. Stamp out 2 x 5mm holes in the top 1/2 of each apple slice using the tip of a piping nozzle or metal straw. Cook for 31/2hr, or until the slices feel completely dry (they might still feel a little pliable, but will crisp on cooling). Cool completely on the sheets. To display as a garland, thread food-safe string or ribbon through the holes and hang.
TO STORE
Keep in an airtight container at room temperature for up to 3 weeks. If on display, the crisps will soften faster.
Per 5 apple crisps:
- Calories: 25
- Protein: 0g
- Total fat: 0g
- Saturates: 0g
- Carbs: 5g
- Total sugars: 5g
- Fibre: 1g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
