Do yourself a favor.
You guys, this really shouldn’t even qualify as a recipe. It’s that easy. The only downside is that you’ll eat them so quickly that you wish you had more room in your oven. (Insert jealously emoji toward anyone who has a double oven),
Can we talk about apples for a minute? Don’t they just SCREAM fall and make you think of cozy sweaters and Ugg boots? Is it just me? Come on, I know I’m not alone. I wish I could say that I spent my Sunday afternoon at the orchard picking apples and drinking hot cider. But as you know (because I won’t stop complaining), it’s been 90+ degrees here in sunny Los Angeles. BUT, I think the heatwave is FINALLY over. Today it’s 70 degrees and I’m about ready to break out my hats, gloves, and scarves. And also, all the pumpkin and apple recipes everywhere.
Finally, watching football games (or pretending to watch) on weekends feels like fall. Why shouldn’t it taste like fall too? Jen Widerstrom and I are back again with another quick and easy meal. Actually I guess this qualifies as a snack. And if you’re getting really picky it’s much more easy than quick. The prep is super quick, it’s just the wait time that’ll get ya.
Now snacking on chips can be good for you!
If you’re feeling fancy, go ahead and sprinkle some cinnamon on them. Or even some sugar if you’re being naughty.
- 3 apples (I used Honey Crisp and Granny Smith, but use your favorite)
- Cinnamon (optional)
- Sugar (optional)
- 1) Preheat oven to 200 degrees. Line two large baking sheets with silicone baking mats and set aside.
- 2) Wash and thinly slice the apples. You can use a mandoline or a very sharp knife to slice. Just make sure they are thin enough or they won’t crisp up. Spread the apple slices onto the baking sheets making 1 single layer. Sprinkle with cinnamon and sugar if you choose.
- 3) Bake for 1.5 hours, flip the apples over, and bake for another 1 – 1.5 hours. Cool and serve, or store at room temperature in an airtight container.