no sugar pumpkin spiced apple chips
Serves: 3 servings
  • 3 medium apples – I used Honeycrisp and Granny Smith
  • 2 Tbsp ground cinnamon
  • 1 Tbsp ground ginger
  • 1½ tsp ground nutmeg
  • 1½ tsp ground cloves
  1. Preheat the oven to 200°F, and line a baking sheet with parchment paper. Spray with nonstick spray.
  2. Wash and thinly slice the apples using a mandoline (watch those fingers!) with their core intact, picking out the seeds as necessary. Place the slices on the prepared baking sheet.
  3. Mix the spices together in a small bowl or jar. Lightly sprinkle over the side of the apples that's up, using a small spice shaker or your fingertips trying to spread as evenly as possible.
  4. Bake the chips for 1½ hours. Remove from the oven, carefully flip the chips with your fingers or a spatula, and sprinkle the new sides with spice blend. Put the chips back in the oven for another hour. When the hour is up, check on the chips. If they are about as crispy as you'd like, turn the oven off but keep the chips in the oven as it cools down. This will allow them to reach maximum crunchiness.
  5. NOTE: If you prefer softer, chewier apple chips, reduce the baking time and pull them out when they have reached your desired consistency.
  6. Store chips in an airtight container at room temperature for up to one week. Keep the extra spice blend in an airtight container, as well, and use it in your favorite fall recipes.
Recipe by Bistro OneSix at