This past weekend we enjoyed perfect early fall weather, with cooler temperatures, low humidity, a nice breeze, and warm, bright sunshine. I loved it! It really got me in the mood for all things fall, like mums, pumpkins, and of course caramel apples! Then I started thinking about the Salted Caramel Mocha I had from Starbucks yesterday (what a wonderful treat!) and the idea hit me. Salted caramel apples! My mouth started watering just thinking about it.
I decided to do apple chips because they are so simple and are also easy to store at room temperature. A quick Google search revealed about a gazillion apple chip recipes out there! They are mostly similar, using apples (duh!) and a cinnamon-sugar mixture, and directions to bake at a low temperature for a couple of hours. I took that basic model, eliminated the sugar (apples already have a lot of natural sugar), and then added my own easy salted caramel dipping sauce. (FYI, the recipe I referenced the most for the apple chips came from WeDoFunHere.com, so I am citing that recipe as the one I adapted.)
These are addictive, so beware! However, you can completely skip the dip if you want to keep things as healthy as possible. Even Thing 2 liked the cinnamon apple chips all by themselves! Speaking of Thing 2, can you guess what he rated these? Not surprisingly, he gave them 4.5 biscuits out of 5!
A couple of notes/tips:
- These are super-easy to make, but they take a lot of time in the oven! So don’t start unless you can hang around the house for a few hours while they bake.
- Use a mandolin slicer if you have one. You need the apple slices to be pretty thin, and it is difficult to do that with a knife. If you don’t have a mandolin slicer, make sure your knife is super-sharp and be really careful!
- Line your baking sheets with parchment paper for easy cleanup.
- The apple slices shrink as they bake, so if you want to feed a crowd or have extra on hand, you should slice more apples than the three listed in the recipe.
- You do not need to core the apples first, unless you want to. Most of the time, the seeds fell out naturally as I was slicing, leaving behind the pretty pattern in the middle of the apple slice. I removed the few seeds that were still stuck in the apple slices before baking.
- You can make your own caramel syrup if you are feeling ambitious, but in the name of simplicity I used some store-bought syrup that I had on hand and added salt to it. Yum!
I had so much fun taking the photos for this post. I liked how many of them turned out, so I made this little collage!
Recipe adapted from We Do Fun Here.
- 3 sweet apples (Gala or Fuji work well)
- ¼ cup caramel syrup
- ¼ teaspoon salt
- Preheat oven to 225 degrees F (105 degrees C).
- Slice the apples very thin.
- Sprinkle both sides of the apple slices with cinnamon and place on baking sheets (I needed two baking sheets).
- Bake for 1 hour, then flip the slices and bake for an additional hour.
- You may need to bake for additional time if the slices are not crispy after 2 hours.
- Once the slices are crispy, turn off the oven, but leave the apple slices while it cools in for another ½ hour to 1 hour.
- Remove the apple slices from the oven and allow to finish cooling, if needed.
- Combine the caramel syrup and salt in a small bowl, and mix well.
Adapted recipe and photos by DizzyBusyandHungry.com
Nutrition information is approximate. Your results may be different due to different brands/products and measuring differences.