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Preheat your oven to 225 degrees F.
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Set your mandoline to the thinnest setting it has. If you can do 1/16", do it! Mine goes as low as 1/8", that works too.
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Cut the bottom of each apple to expose the flesh, then slice them.
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Lay the apple rings onto the baking rack lined baking sheets in a single layer, and sprinkle with your spice of choice. Don't go overboard, too much spice can turn bitter in the oven. A gentle sprinkle is sufficient.
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Bake the apple chips for 2-2 1/2 hours, until they're dry and flexible.
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Pull them out of the oven and let them cool. They'll turn crisp after cooling.
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Pop them into a ziptop bag and keep up to 2 weeks!