INGREDIENTS

• Your favorite type of apple
• Ground cinnamon

DIRECTIONS

• I highly recommend using a mandoline slicer for this recipe! It made making this recipe so easy and fast. It also made it easy to slice the apples thin, and each cut was consistent
• Preheat oven to 200F degrees
• Slice widest part of your apples on both sides
• You can use the narrow sides afterwards if you want to
• Lay out your slices on parchment paper or aluminum (I used aluminum and it worked, but it was very hard to peel the apples off)
• Dust apples with desired amount of cinnamon
• Put in oven for an hour and a half, and then check
• To check the apples, I recommend taking one out, letting it sit for 2 minutes, and checking the crispiness

Notes: I set the mandoline pretty thin, but not too thin–you don’t want the apples to be translucent. The apples are much easier to peel from the parchment/aluminum once they’re room temperature (about 2-3 minutes). They are also much easier to peel off once they are baked well–any moisture in the apples will make it harder to remove from the paper. Be careful not to slice any seeds. If you use aluminum, you will need to sort of use your pointer finger under each slice to help it peel off so it doesn’t break.