Here at 6,000 feet in Montana, our hot, summer weather is already beginning to disappear, replaced by rain and cooler temperatures. While I refuse to believe summertime is coming to a close, I did get the urge to make a fall-inspired snack this afternoon.

Preparing the Cinnamon Apple Chips 

These chips are baked not fried and are made with fruit instead of potatoes. I also chose to only sprinkle one side with the cinnamon and sugar to reduce the sugar-levels. These would be a great back-to-school snack too. After I made kale chips last autumn and was floored by how delicious they were (Salty! Crispy!), I was looking forward to trying my own apple chips. They were a hit too in a sweeter and chewier way than the kale chips. We gobbled them down and I know for next time to make double the recipe!

Baking Cinnamon Apple Chips

Baked Cinnamon Apple Chips

Recipe from: Sally’s Baking Addiction

Ingredients:

• 1 apple of your choice
• ground cinnamon
• granulated sugar

Directions:

1. Preheat oven to 200ºF. Line two large baking sheets with silicone baking mats. Set aside.

2. Wash and thinly slice the apple with a sharp knife or using a mandolin. Spread the apple slices onto the baking pans making 1 single layer. Sprinkle the cinnamon and sugar over the apple slices. You can flip them and sprinkle the other side if you like too.

3. Bake for 1 hour, flip the apples over, and bake for another 1 to 1.5 hours. Turn the oven off and keep the apples inside as the oven cools down for 1 hour. This will help them get crunchy. Store apple chips at room temperature in an airtight container for up to 1 week.