Diary of a Foodie

Cumin Apple Chips

Diary of a Foodie: Season Two: France: The New Guarde

Makes20 chips
  • Active time:10 min
  • Start to finish:2 hr
March 2008
These crunchy, sweet-tart chips are addictive—you’ll definitely want to make them as a snack. The preparation is particularly easy with a nonstick baking pad. If you decide to use parchment paper instead, be prepared for some chips to stick to it. When they do, return them to the oven for 3 minutes to soften.
  • 3 tablespoons confectioners sugar
  • 1 teaspoon ground cumin
  • 1 medium Granny Smith apple

  • Special equipment:

    a nonstick baking pad such as Silpat* or parchment paper; a wide (3 3/4-inch) mandoline or other manual slicer
  • Preheat oven to 200°F and line a large baking sheet with baking pad or parchment.
  • Sift together confectioners sugar and cumin twice to evenly incorporate. Sift half of cumin sugar evenly onto baking sheet.
  • Cut apple crosswise into very thin round slices (about 1/16 inch thick) with slicer. Arrange 20 of largest slices nearly touching each other on baking sheet, then evenly sift remaining cumin sugar over apples. (Reserve remaining apple slices for another use.)
  • Bake slices in middle of oven until pale golden and beginning to crisp, about 1 1/2 hours. Immediately peel chips off pad and cool on a rack.
Cooks’ note:
  1. Apple chips keep in an airtight container at room temperature 1 week.
  2. * Available in most cookware shops.

Recipe and Food Styling by Katy Massam

Photograph by Stephanie Foley

Keywords
diary of a foodie,
french,
france,
fruit,
produce

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