Cinnamon apple crisps

Method

1. Heat the oven to 110°C. Line two sheet pans with baking paper. Wash and dry the apples. Remove the stems, but leave the peel and core in place for round crisps.
2. Use a guarded mandoline or a sharp knife to cut the apples crosswise into consistent 1.5 mm rounds. Keep fingertips behind the mandoline guard. Pick out loose seeds and blot the cut surfaces dry.
3. Arrange the rounds in one layer without overlap and dust evenly with cinnamon. One 33 by 46 cm pan holds about 250 g apple, so use two pans or work in batches.
4. Oven method. Dry for 60 minutes, turn every slice, swap the pans from top to bottom, and dry for another 60 to 90 minutes. Remove pieces as they become dry and lightly golden. Thick or very juicy rounds need longer.
5. Air-fryer option. Set a rack-style air fryer to 100°C. Arrange no more than 100 g apple in a single layer, restraining light slices with the rack if the manufacturer permits. Dry for 35 to 55 minutes, turning every 10 minutes. Do not use loose paper that can lift into the heating element.
6. Cool in one layer for 20 minutes. Test the thickest slice. It must snap rather than bend and show no cool, damp centre. Return leathery slices to the heat for 10-minute intervals, then cool and test again.

Notes

• Drying is complete only after the cooled snap test. Warm fruit can feel soft and then crisp, while under-dried fruit remains leathery and can introduce moisture into the whole container.
• Cool completely before packing. Store airtight in a cool, dark, dry place for up to 1 week. If condensation or softness develops, dry the batch again before eating. Discard any fruit with mould or an off smell.
• These crisps can travel without an ice pack once fully dry and cool. Pack in a rigid airtight container so the rounds do not crush.
• Do not freeze. Freezer condensation damages the brittle texture.
• Apples are naturally sweet; no added sugar is required. The recipe makes no low-sugar claim.

Sources consulted

• National Center for Home Food Preservation: Packaging and storing dried foods
• National Center for Home Food Preservation: Drying fruits and vegetables

From Christoph Mayer

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