Apple chips from the dehydrator

Ingredients for 1 servings:

• 3 large apples, e.g. Elstar, Braeburn or similar.
• some maple syrup
• some cinnamon powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 14 hours; Total time approx. 14 hours 40 minutes

with maple syrup and cinnamon

Wash the apples thoroughly, halve them, and core them. I then peel them thinly with a vegetable peeler and remove any bruises, etc. However, you can also leave the skin on. In this case, it is recommended to use organic apples. Cut the apples crosswise into 1-2 millimeter-thick slices using a large, sharp knife. Evenness is more important than thickness, so that all slices are as thick as possible! This ensures a consistent result. Arrange the apple slices tightly together on the shelves or racks of a dehydrator and place them in the dehydrator. The slices can touch each other; they will soon shrink so much that they won’t stick together. Set the dehydrator to 60°C and 12 hours. After 1.5 to 2 hours, stop the dehydrator and carefully turn the apple slices over. Spread an even, thin layer of maple syrup on the top side; the syrup shouldn’t pool on the slices or drip off. Sprinkle thinly with cinnamon powder to taste. Swap the levels from top to bottom (top level down, bottom level up, etc.) and turn the dehydrator back on. Repeat the rotation every 1.5 to 2 hours. The apple chips should be nice and crispy when finished, almost like potato chips. You can, of course, take them out earlier if you prefer them more like classic dried fruit. For me, the entire drying process takes about 14-15 hours! So you can shorten or increase the time as desired. Theoretically, the apple chips will keep for several weeks in a tightly sealed screw-top jar, but in our case they never get older than a few days. Notes: – Due to the high temperature, these apple chips are not raw food quality. – My dehydrator has 5 levels. Whether the drying time increases if you use more than 5 levels will have to be tested; I don’t have any experience with this. – I use drying racks with fine holes, which are available as accessories for many dehydrators (e.g., for herbs). For me, the apple slices don’t stick as firmly to the racks and are easier to remove at the end. – You can also brush the apple slices with lemon juice before drying to prevent discoloration. However, this will lengthen the drying process and alter the flavor. – You can also brush the apple chips with maple syrup before starting the drying process and then, as described, after turning them over. However, this also lengthens the drying time and makes the chips stick more easily. – Leaving the skin on will also lengthen the drying time.