Long, low-heat baking dehydrates the apple slices so they become wonderfully crunchy once they cool. Ancho chile powder and cayenne pepper lend moderate heat—adjust the amount to suit your taste.
2 (6-oz.) apples (such as Fuji or Pink Lady)
1 tablespoon light brown sugar
1/2 tablespoon honey
1/2 teaspoon water
1/4 teaspoon ancho chile powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Added sugars 3g
Calcium 0% DV
Potassium 1% DV
How to Make It
Preheat oven to 225°F with 1 oven rack in top third of oven and 1 oven rack in bottom third of oven. Line 2 baking sheets with parchment paper.
Remove core from top 1 inch and bottom 1 inch of each apple. Cut apples crosswise into 1/8-inch-thick slices. Arrange slices in a single layer on prepared baking sheets.
Stir together brown sugar, honey, 1/2 teaspoon water, chile powder, salt, black pepper, and cayenne pepper in a small microwavable bowl. Microwave at high until bubbly, about 20 seconds. Stir and brush over tops of apple slices.
Bake apple slices at 225°F 1 hour; flip apple slices, and rotate pans from top rack to bottom rack. Bake until apple slices are firm and not sticky (they should feel like dried fruit), about 1 more hour. Remove baking sheets from oven. Let cool completely on baking sheets.
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