APPETIZER RECIPES

Maple Walnut Apple Chips

Updated

Paper-thin Granny Smith slices glazed with maple syrup, dusted with chopped walnuts and cinnamon, and baked low and slow into crisp, sweet apple chips.

Prep
15 min
Cook
1 hr 20 min
Total
1 hr 50 min
Yield
about 2 snack servings (1 apple)
Illustration of Maple Walnut Apple Chips

These oven-dried apple chips from the KitchenSimplicity archive turn a single tart apple into a snack that tastes a little like the top of an apple pie. Unpeeled slices are laid on a sugared baking sheet, brushed with a maple glaze and baked at a low temperature until they dry and curl, then given a second coat of maple syrup, a scattering of finely chopped walnuts and a pinch of cinnamon before they finish baking.

They are an easy fall project for a quiet afternoon, since the oven does nearly all the work. Set them out with cheese and crackers, pack them in lunch boxes, crumble them over yogurt or oatmeal, or bag them up for a picnic. One apple makes a small batch, so it is easy to double the recipe across two baking sheets.

Tips

  • Store the cooled chips in an airtight container at room temperature for up to 1 week. Do not refrigerate them, or they will turn soft.
  • A mandoline makes even, thin slices quickly, but a sharp knife works fine. Thicker slices are still tasty; they just stay chewier.
  • Pecans can replace the walnuts, and for a less sweet chip, use a little less maple syrup and powdered sugar.
  • Ovens vary at low temperatures. If the chips are still soft after the full time, keep baking until they look dry, up to about 2 hours in total.

Maple Walnut Apple Chips

Prep
15 min
Cook
1 hr 20 min
Total
1 hr 50 min
Yield
about 2 snack servings (1 apple)

Ingredients

  • 3 tablespoons (about 22 g) powdered sugar, divided
  • 3 tablespoons (45 ml) pure maple syrup, divided
  • 1 Granny Smith apple
  • 1/4 cup (30 g) walnuts, finely chopped
  • Pinch of ground cinnamon

Steps

  1. Heat the oven to 225°F (105°C) and line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, stir together 1 1/2 tablespoons of the powdered sugar and 1 1/2 tablespoons of the maple syrup to make a glaze. Sift or sprinkle the remaining 1 1/2 tablespoons powdered sugar evenly over the parchment.
  3. Leave the apple unpeeled and uncored. Slice it crosswise into rounds as thin as you can manage, ideally about 1/16 inch, flicking out the seeds as you go.
  4. Arrange the slices on the sugared parchment in a single layer without overlapping, then brush the tops with the maple glaze.
  5. Bake for 30 minutes, rotate the pan, and bake for about 30 minutes more, until the slices look pale golden and the edges begin to curl.
  6. Brush the slices with the remaining 1 1/2 tablespoons maple syrup, then sprinkle with the walnuts and cinnamon.
  7. Return the pan to the oven for about 20 minutes, until the chips look dry and lightly golden. Thicker slices may need extra time; keep baking and check every 15 minutes.
  8. Peel the chips off the parchment right away while they are still warm, then let them cool completely on a rack. They crisp up as they cool.

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