I think I’m in love. Or maybe I’m just confused because my hubby is off in Russia this week and I’m just trying to fill the void. Whatever the case, these Maple Walnut Apple Chips are addictive. Just look at that name and tell me that your mouth doesn’t start to water.
I had pretty high expectations, even though I’m not usually a fan of dried fruit. Partly because this is an Anna Olson recipe (I “love” her) and partly because the description sounded too good to be true. Let me tell you. These blew me out of the water and have changed my idea about dried fruit. If it’s done right, it’s downright amazing.
My husband dislikes dried apples so much that he didn’t even want to try them. But, being the good wife I am I coerced him into trying a tiny piece. Then he wanted more and I wished I hadn’t been so convincing. They’re like a maple walnut apple pie and a chip all in one, just without the calories. Who can resist that?
These are now going to be a regular at my house. A truly healthy and delicious snack. Perfect for packing in a lunch box or taking on a picnic. I can barely wait to go to the store and buy more apples.
In case you missed it, I tried the recipe for the pancakes that went along with my Homemade Bisquick Mix. They were very good. You can read the update at the bottom of the post. If any of you use the mix in any recipes, let us know how it goes and feel free to link to the recipe in the comment section, so we can all give it a try.
- 3 Tbsp. icing sugar, divided
- 3 Tbsp. maple syrup, divided
- 1 Granny Smith apple
- ¼ cup walnuts, finely chopped
- dash ground cinnamon
- Mix together 1.5 Tbsp. icing sugar and 1.5 Tbsp. maple syrup in a small bowl. Set aside.
- Line a large baking sheet with parchment paper and sprinkle with remaining 1.5 Tbsp. icing sugar.
- Slice the apple crosswise as thinly as possible. Do not core or peel the apple. Just remove the seeds as you slice.
- Place apple slices on the prepared baking sheet, making sure not to overlap. Brush with maple syrup/icing sugar mixture.
- Bake in a 225ºF (105ºC) oven for 1 hour or until pale golden and starting to curl, making sure to rotate pan after the first 30 min.
- Brush apple slices with remaining 1.5 Tbsp. maple syrup and sprinkle with walnuts and cinnamon.
- Bake for an additional 20 min. Remove from parchment immediately after cooking and allow to cool.
- You can easily make these even healthier by decreasing the amount of syrup and icing sugar used.
- A mandolin or other slicer would make quick work of these apples. I just used a knife and tried to keep the pieces as thin as possible. Don’t worry if the pieces don’t look pretty, it won’t affect their taste. And, if some pieces are a little thicker that’s ok to, it just means they’ll be a little chewier.
- The original recipe said to bake for two hours, but mine were done in one. If you don’t think yours are ready in an hour feel free to bake them longer.
- The original recipe also used pecans instead of walnuts. Either would be delicious.
- These stay good for up to one week in an airtight container. Do not refrigerate or they will become soft.
Adapted from Fresh with Anna Olson.