Healthy Apple Chips

Video HERE

I have been trying to get this recipe right for months now... many pippins have gone to a floppy or fiery grave in the process. This is all rather dependant on the power of your oven so I expect that you might have to tweak things until you find the right settings.

1. First, take an apple* remove the stalk, wash and dry well.
2. Line a baking tray with baking paper - or a silicone mat and PREHEAT your oven to 90C Gas Mark 1/4**
3. Using a mandolin or sharp (serrated) knife cut the apple into 2-3mm slices (1/8")*** and arrange on the baking tray in a single layer.
4. Bake in the (not quite) top shelf of the oven**** for as long as it takes (usually 1h 15-30m)*****
5. After 30 minutes turn the slices over so that they cook evenly and don't stick.
6. After 1 hour remove any slices that are crisp - bear in mind that these will continue to harden as they cool - and arrange on a rack to cool. Continue to cook for 10-15 minutes before removing any that are crisp and returning the rest as necessary.
7. Cool to room temperature and, if they don't all disappear, these will keep for at least a week****** in an airtight container.

*Any variety will work, you can even use bramleys or other cooking apples if you sprinkle on a little sugar (or keep them sharp if you like). Depending on size you can make a small bowl's worth from 2 apples... best to cook in batches as required (A good way to use up apples that have gone a bit squidgy)
**My oven doesn't go down that far, so I went for Gas Mark 1 and kept an eye on things.
***If they are uneven cut off the very thin parts so they don't burn. You can core the apple first if you like, I prefer to knock out the pips as I get to them.
****I found that things burn too quickly at the very top, or not dry well in the middle, so I go for the second slot (of 5) in my oven.
*****This is where you need to let your oven work, but also keep an eye on things. These can go from OK to burnt very quickly, particularly where the slices are uneven.
******Probably longer, but I haven't yet been able to keep them for more than a few days.