Equipment
- mandoline slicer optional
- food dehydrator optional, for the dehydrator method
Ingredients
- 1 extra-large apple, (Honeycrisp, Pink Lady, Fuji, Braeburn, or Gala work well)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
- 1 pinch ground cloves
Instructions
- Preheat the oven to 225°F and line a large baking sheet with parchment paper.
- Wash the apple and remove the core with an apple corer, pushing it straight down through the stem end. Use a mandoline slicer to slice the apple crosswise into rings between ⅛- and ¼-inch thick. (If you don't have a slicer, don't worry, you can do it by hand with a sharp knife; just keep the slices as even as you can.) Place the apple rings in a large bowl.
- Combine the cinnamon, ginger, cardamom, and cloves in a small pinch bowl. Sprinkle the spices over the apple rings and use your hands to gently toss to coat.
- Arrange the apple rings in a single layer on the baking sheet so they aren't touching. Bake for 60–90 minutes, flipping the rings halfway through, until they're dried and shriveled at the edges but still soft and tender.
- Let the apple rings cool on the baking sheet for 10 minutes; they'll firm up a little as they cool. Serve or store in an airtight container.
Notes
This recipe is easy to double; just make sure you rotate the baking sheets halfway through the baking time. The baking time can vary depending on how thick your slices are, so check your apple rings often!
Dehydrator method: Arrange the spiced apple rings in a single layer on the dehydrator trays and dry at 135°F for 6 to 10 hours, until leathery and pliable but no longer wet in the center.
Storage: Keep cooled apple rings in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Nutrition (estimated per serving)
Calories: 36kcalCarbohydrates: 10gSodium: 1mgPotassium: 75mgFiber: 2gSugar: 7gVitamin A: 37IUVitamin C: 3mgCalcium: 6mg
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