These are an Easy, Delicious and Healthy Snack Your Whole Family Will Love.
We all have heard the old adage, “Good things come to those who wait.” This is a perfect introduction to this amazingly easy-to-prepare, but long-cooking snack, from Carrie.
Why would you want to bother making these yourself, when they are readily available in most local markets? Oh, let’s see, there’s unpronounceable chemicals, additives and preservatives, just to start. Then there’s the factory where they were made – was it clean and sanitary? How about the quality of the apples that were used? Get the picture? Good!
By making them yourself, you eliminate all of those concerns. First, you can select the type of apples you would like. McIntosh and Honey crisp are both sweet and firm, which will provide you with excellent results. But any apple that is good for baking will work, those that have a good sweet/tart balance and whose flesh will not break down too much during the cooking process.
So you might want to try Granny Smith (though you will probably need that extra sugar), Jonathan, Melrose, Winesap, Braeburn (one of my favorites due to its spicy-sweet flavor), Cortland, Northern Spy, Gala (another favorite that’s crisp, yet sweet) or Fuji apples. Stay away from the Delicious varieties (too mushy) and Rome (very little flavor).
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: In order to get uniformly thin apples slices, it will be helpful to use a handy kitchen gadget known as a mandolin.
Recipe courtesy of Carrie at Carrie’s Experimental Kitchen and image courtesy of Simply Quinoa.
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