Photo: Caitlin Bensel; Styling: Blakeslee Giles and Audrey Davis
Put delicious, in-season sweet apples to good use with this healthy snack with a kick. For a more kid-friendly version, leave out the Ancho chile powder. You can use a sharp knife if you don't have a mandoline, but your slices won't be quite as even.
Serves 8 (serving size: about 8 chips per person)
1. Preheat oven to 225°.
2. Stir together sugar, cinnamon, and Ancho chile powder. Set aside.
3. Stand 1 apple upright. Slice ¼-inch vertically off right and left sides of apple. Set a mandoline or slicer for cutting 1/16-inch thick slices. Place 1 apple, cut-side down, on mandoline. Cut slices until the apple core is exposed. Turn apple over, cut slices from the remaining side until core is exposed. Repeat with remaining 2 apples.
3. Arrange slices in a single layer on a parchment lined baking sheet. Sprinkle spice blend over apples slices and bake at 225° for 1 hour 45 minutes, or until edges curl and the chips are golden and crisp. Pull parchment with apple chips onto cooling racks and cool completely, about 20 minutes. The chips will crisp more as they cool.