Secret Recipe Club time again guys! I really enjoyed reading through my assigned blog Feast on the Cheap. It’s a mother daughter team, and I love the variety of recipes they share. Their blog is one I don’t think I’d seen before, so I had a lot of fun getting to know Mary Anne and Mariel. I had quite a few recipes bookmarked before my Daniel fast began, and unfortunately didn’t get to cooking any of them until after my fast started. I was a bit worried that I’d be limited to a handful of recipes to choose from, but to my delight there were plenty.
Originally these asian chicken salad tartlet caught my eye. Along with these shrimp po’ boys and this meyer lemon pasta. And they are still on my list. But in the end….these apple chips won out. We’re on Day 9 of the Daniel fast, and this past week my oldest daughter and I have been eating my skillet juice sweetened granola for breakfast. We’ve been eating it with raisins, thinly sliced apples, blueberries and almond milk. I figured these apple chips would be perfect in our breakfast bowl. And they were!
They turned out perfect. I used my OXO mandolin that was in my swag bag last year at the Orlando Food Blog Forum in Disney. Do you have one? I love that thing!! The fruit came out paper thin. I only altered their recipe by omitting the sugar they sprinkled on before baking. I added just the cinnamon, but I’ll share their original recipe.
- 1 apple
- Sprinkling of cinnamon
- Preheat oven to 200 degrees.
- Thinly slice apples to ⅛ inch thick (2 mm) with a mandolin or sharp knife.
- On a cookie sheet covered in parchment paper, lay out apple slices in a single layer.
- Sprinkle apples with cinnamon.
- Bake for about 1 to 2 hours depending on the thickness of apple slices.
- Remove and let completely cool before placing in a sealed container for up to 3 days.