(Almost) Instant Apple Chips

by Sarah on March 19, 2013 · 12 comments

I rarely peel my apples.

As any ad agent worth his incongruously juxtaposed images knows: skin is in.

But for my Roasted Cauliflower and Fennel Colcannon, I wanted a smoother, mushier mash.

Since I’m theĀ herbivorific equivalent of a nose-to-tail consumer, I refuse to let any part of the apple go to waste.

Although I fully support simply eating the peelsand usually find myself immediately devouring them mid-peel-– there is another way.

Spray ’em with a smidge of spray (or not).

Toss ’em in cinnamon or apple pie spice.

Then toast ’em in the toaster oven.

Not quite chips, but even better: chiplets.

Eat them with your fingers,* or adorn your oats.

*The chiplets above lasted all of three minutes.

And yes, a similar technique works with bread crusts, too. :)

[When your roommate makes tea sandwiches for a baby shower, you might as well make five flavors of crust crunchies: cinnamon carob, pumpkin spice, mustard herb, Chinese five spice, and curry!]


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