A fun bonus is that after making this recipe, your hands smell wonderful!
| 4 medium sweet apples | |
| ½ teaspoon vanilla extract | |
| ½ teaspoon cinnamon | |
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1½ Tbsp Navitas Naturals Mesquite Powder |
Use a mandolin to slice the apple into 1/8-inch slices (if no mandolin is available, slice carefully by hand, as thinly as possible). Place the slices in a large bowl. Sprinkle the vanilla extract on top, and use your hands to toss very well, making sure the vanilla is evenly distributed, and separating any slices that may have clumped together. Add the cinnamon and mesquite powders and toss well. Continue with preferred method below:
Transfer to several mesh dehydrator sheets, laying the slices down in a single, flat layer. Dehydrate at 115 degrees F (or desired temperature) until crispy, about 6-8 hours. Store in an airtight container to prevent the chips from getting soft.
Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Lay the apple slices on top of the parchment in a single flat layer, and bake for 90 -120 minutes, or until crispy, flipping over once halfway through. Watch the chips carefully at the end of their cooking time to prevent burning.
Submitted by Julie Morris - www.JulieMorris.net
