Select firm textured apples for drying.
To prepare the fruit, wash and slice into 1/4 to 1/2 inch slices. Pre-treat with
a lemon juice/water solution (1 cup of lemon juice to 1 quart of water) or an
Ascorbic Acid (Vitamin C) solution to prevent browning. Place slices onto drying
rack. Dry fruit at 135° F. When fruit is pliable and there is no sign of
moisture it can be stored in air tight bags or jars. After proper drying, apples
and pears will keep in a cool, dry place from six months to a year.
4 granny smith apples with skins left on
2 C. sugar
2 T. butter
Preheat oven to 300°F.
Cut apples as thinly as possible, crosswise into circles. Sprinkle one side of
each slice lightly with sugar.
Place sugar side down on a baking sheet covered with parchment paper. Bake until
golden brown, about 12 minutes.
Variation: Add some cinnamon or you can use brown sugar.
Makes about 4 dozen crisps.
Store in an airtight container in a cool dry place. Do not refrigerate as they
become soft and sticky.