APPLE CRISPS
Makes: 30 slices
Ingredients
250g sugar
250ml water
2 Granny Smith apples
Directions
Make a stock syrup by stirring the sugar into the water until dissolved. Bring to a boil, turn down the heat to low and simmer for 5 minutes.
Set aside to cool before using.
Preheat your oven to the lowest setting.
Cut the apples into very thin, even slices. Cover a large baking sheet with a non-stick silicone liner.
Dip the apple slices one at a time into the stock syrup and lay on the silicone mat so that they do not touch or overlap.
Place in the oven until dry and crisp, about 2 hours, then transfer to a wire rack to cool and crisp up.
Note: The stock syrup can be kept in an airtight container to reuse, or you can use it to make delicious autumnal cocktails!
Ingredients
250g sugar
250ml water
2 Granny Smith apples
Directions
Make a stock syrup by stirring the sugar into the water until dissolved. Bring to a boil, turn down the heat to low and simmer for 5 minutes.
Set aside to cool before using.
Preheat your oven to the lowest setting.
Cut the apples into very thin, even slices. Cover a large baking sheet with a non-stick silicone liner.
Dip the apple slices one at a time into the stock syrup and lay on the silicone mat so that they do not touch or overlap.
Place in the oven until dry and crisp, about 2 hours, then transfer to a wire rack to cool and crisp up.
Note: The stock syrup can be kept in an airtight container to reuse, or you can use it to make delicious autumnal cocktails!
Ingredients
250g sugar
250ml water
2 Granny Smith apples
Directions
Make a stock syrup by stirring the sugar into the water until dissolved. Bring to a boil, turn down the heat to low and simmer for 5 minutes.
Set aside to cool before using.
Preheat your oven to the lowest setting.
Cut the apples into very thin, even slices. Cover a large baking sheet with a non-stick silicone liner.
Dip the apple slices one at a time into the stock syrup and lay on the silicone mat so that they do not touch or overlap.
Place in the oven until dry and crisp, about 2 hours, then transfer to a wire rack to cool and crisp up.
Note: The stock syrup can be kept in an airtight container to reuse, or you can use it to make delicious autumnal cocktails!
Ingredients
250g sugar
250ml water
2 Granny Smith apples
Directions
Make a stock syrup by stirring the sugar into the water until dissolved. Bring to a boil, turn down the heat to low and simmer for 5 minutes.
Set aside to cool before using.
Preheat your oven to the lowest setting.
Cut the apples into very thin, even slices. Cover a large baking sheet with a non-stick silicone liner.
Dip the apple slices one at a time into the stock syrup and lay on the silicone mat so that they do not touch or overlap.
Place in the oven until dry and crisp, about 2 hours, then transfer to a wire rack to cool and crisp up.
Note: The stock syrup can be kept in an airtight container to reuse, or you can use it to make delicious autumnal cocktails!
