Food Monday ~ Colourful Crisps

Apple Chips

Preheat the oven to 130°C

To ensure crispness, slice the apples as thinly as possible all around the apple.  I like to use a potato peeler for this. Slice one side and then turn the apple 1⁄4 of the way and slice then keep going. The slices don’t have to be uniform. When did you last buy a bag of crisps to find they were all a uniform size?

2 tablespoons sugar
1 tablespoon ground cinnamon
4 Granny Smith or other tart apples, thinly sliced

Line 2 baking sheets with parchment paper.  Place the sugar and cinnamon in a large bowl and mix well. Add the apple slices and toss until most of both sides of the apples are well coated.  Place the apples, in a single layer, on to the baking sheets, transfer to the oven and bake until lightly browned and just crisp, about 2 hours. Set aside to cool and then transfer to a jar or plastic bag.


Beetroot Crisps

Preheat the oven to 200°C

For a really simple treat, slice it really thinly, brush with oil and roast in the hot oven until you get sweet beetroot crisps,

NB: Note the difference in the oven temperatures here Apples go in a cool oven and the beetroot needs a hot oven, so no chance of baking them at the same time.

12 thoughts on “Food Monday ~ Colourful Crisps

  1. Baino

    Ooh I like the sound of beetroot crisps. I make something similar with sweet potato, just use a potato peeler to peel off thin slivers and quickly fry until crisp. Yummily.

  2. Grannymar Post author

    Baino – I never thought of the sweet potato. *adds it to list* If I add a few parsnips it would make a very colourful plate!! 😀

  3. bikehikebabe

    “does this take” was a test. It failed to publish that as I knew it would, because the Nov. 16th post wasn’t accepting my comment. (Don’t try to understand.)

  4. paulo1

    Grannymar, Could you go a bit slower on how to cut the apples because I’m not quite getting it . What do you mean by one side? around the circumference or top to bottom? And do you just keep going deeper and deeper? as though you’d done the peel and then you kept going till you reached the core? Help me because I think I’d be some kind of hero to my daughters if I could pull this off.

  5. Grannymar Post author

    BHB – The comments seem to be working now.

    Paulo 1 – Peel the skin from the apple as usual. Once the skin is all gone, continue peeling slices off as you would a potato and save them on a plate or in a bowl. A potato peeler will give finer slices than a knife. Keep working until you reach the core. I hope this helps.

  6. Grannymar Post author

    Alice – On cold winter days I spend plenty of time in the kitchen. Good for the heart, the nose, the mood buy the waistline…. I am not so sure.

  7. Pingback: Grannymar » Food Monday ~ Christmas recipes ~ revisited

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