“When I made these chips I used apple juice in place of water and Splenda instead of sugar. I found this recipe in Woman's Day.”
3hrs 15mins

Ingredients Nutrition


  1. Heat oven to 225. Set an 18x14 1/2"-inch wire cooling rack on a sheet of foil (to catch drips). Lightly coat rack bwith nonstick cooking spray.
  2. Put water and sugar in a 2-quart saucepan. Bring to a boil, stirring until sugar dissolves. Boil vigorously 5 minutes until it is a light syrup consistency.
  3. Meanwhile, core and quarter apples. Cut each quarter into 10-12 thin slices. Put in a large metal bowl and carefully add boiling hot syrup. Toss apples with tongs until well coated. Remove slices separately and place close together (not overlapping) on prepared rack. Replace foil (you may need 2 pieces side by side), bring up sides and crimp to edge of rack.
  4. Bake 2 1/2 hours. Loosen chips; let cool on rack. (As they cool, they become crisp). Store in an airtight container.

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