Apple Crisps

Makes 48 chips (12 servings)

Katherine

MAKE AHEAD: The crisps can be stored in an airtight container for 3 or 4 days.

ingredients

1
Position oven racks on the middle and lower rungs; preheat to 200 degrees. Line 2 baking sheets with parchment paper.
2
Combine the evaporated cane juice (organic sugar), cinnamon and nutmeg in a small bowl.
3
Use a mandoline or a steady hand and a knife to cut the apples vertically into 1/8-inch-thick rounds. You do not need to core or peel the apples. The seeds will fall out or can easily be removed from the apple slices after cutting.
4
Arrange the apple slices on the prepared baking sheets in a single layer; sprinkle with the cinnamon mixture. Bake for 1 1/2 hours, then rotate the sheets top to bottom and front to back. Bake for 1 hour, then turn off the oven. If the apple slices are not dry and crisp, leave in the (closed) oven overnight.
5
Use a spatula to loosen the crisps from the parchment paper; store in an airtight container.