Cinnamon & Coconut Sugar Apple Chips
Title: Cinammon Apple Chips
Author: Britney Shawley
Recipe type: Dessert
Prep time: 15 minute
Cook time: 1 hour
Total time: 1 hour 15 minutes
Serves: 3 people
These Cinnamon Coconut Sugar Apple Chips were birthed out of love. They began with me being gifted a mandolin from my step-mom the other day, and then my hubby buying 2 large bags of apples. I wanted something that was simple, nutritious and would last us more than 1 day. So Ella and I went to town making these apple chips, and we fell in Love with them in the process 
This is what cooking as an Act of Love can do. It literally activates the love in you which inspires motivation, it sends out the call to the universe to bring you everything you need, it radiates through your body to give added nourishment to the food you make. There is nothing Love cannot do.
Ingredients
4 large apples (we love royal gala)
1 tsp cinnamon
1/4 cup coconut sugar (You can do 4 tbsp of cane sugar and 4 tbsp coconut sugar, if you wish)
Instructions
- Preheat Oven to 225F
- Begin by washing yours apples and setting them aside.
- Add coconut sugar to a measuring cup, and add your cinnamon to it. Mix together. Set aside.
- Either take out your mandolin (use your guard) or a sharp knife with cutting board
- Begin slicing the apples as thin as possible. I generally cut to the core, and then flip it to the other side (and eat the middle pars around the core )
- Once you slice all your apples lay them flat and with a spoon sprinkle the coconut sugar over top all the apples , and then flip the apples and cover the other side as well.
- Add the slices to a baking tray. Do not over lap apples. Give them space to breathe and crisp up.
- After 30 minutes flip over the apple slices.
- For the last 5-10 minutes raise the heat to 400F to get them nice and crispy. Keep an eye on them at this point as they could burn quick. Set timers.
- They are done when they have curled at the edges and most of them are nice and crispy. Let them sit out and they will crisp up more. Once they are cool/room temp, you can store in closed container.
Saving Money:
I buy my coconut sugar from costco in a large bag so I can use it for cooking and for purposes such as this. I would recommend spending the money on this good quality sugar as it does NOT spike your blood sugar levels or react poorly in your body like white sugar does. If you would like to buy this coconut sugar online, visit here.
Quick Tips & Tools:
Tools:
Mandolin, or sharp knife
Tips:
I am grateful for the mandolin I was given from my step-mom. It has served me perfectly for this purpose, however, if you do not have one, simply use a sharp knife and cutting board. Made the slices as thin as possible. Cut all the way to the core, and then switch sides.
Double or Even triple this recipe if you want extras for snacks during the week. They are so good, they are eaten so fast!!
