Apple crisps
This is a really simple recipe - there's really not much to do, other than wait while the crisps (or chips for Americans) cook gently in the oven.
54 K 4.4/5 (27 reviews)
2 hours 8 min.
Easy
60 crisps
2 IngredientsLast modified on: April 19th 2017
For 60 crisps, you will need:
3 apples
3 tablespoons 
Times for this recipe
Preparation: 8 min.
Cooking: 2 hours
All in all: 2 hours 8 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Preheat the oven to 210°F (100°C).
Rinse and dry 3 apples.
Remove the core with an apple-corer (as in this photo). You can peel the apple, if you prefer, but this is not essential.
Rinse and dry 3 apples.
Remove the core with an apple-corer (as in this photo). You can peel the apple, if you prefer, but this is not essential.
Stage 2 - 3 min.
Slice the apple(s) very thinly. The best tool for this is a mandolin.
Stage 3 - 2 min.
Arrange the apple slices, without overlapping, on a sheet of cooking parchment and slide this onto a baking sheet.
Stage 4 - 1 min.
You can sprinkle a little caster sugar over the apples if you like, but this is not essential.
Stage 5 - 2 hours
Bake in the oven for about 2 hours.
To check if the crisps are ready, take one off the baking sheet and leaving it to cool. It should be brittle and crisp, not soft and bendy.
To check if the crisps are ready, take one off the baking sheet and leaving it to cool. It should be brittle and crisp, not soft and bendy.
Stage 6
Unstick the apple slices from the paper (which you can reuse) while they are still hot and leave to cool on a wire rack.
Remarks
You will get the best results with well-flavoured, slightly sharp apples, such as reinettes or Cox's orange pippin.
Keeping: Several days in an airtight tin.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1 RDI=1 % | 110 RDI=10 % | 1 RDI=0 % | 460 RDI=20 % | 1,910 RDI: 20 % |
| Per 100 g | 0 | 20 RDI=2 % | 0 | 80 RDI=4 % | 350 RDI: 4 % |
| Per crisps | 0 | 1 RDI=0 % | 0 | 7 RDI=0 % | 30 RDI: 0 % |
How much will it cost?
- For 60 crisps : 0.85 €
- Per crisps : 0.05 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Apple
Like these other recipes: Apple and Blackcurrant Brioche Pies, Stewed apple (compote), Apple Tatin Terrine, Little apple and verbena tarts, Comtoise apple charlotte, ... See them all 56
Other recipes you may also like
Lemon and lime cakes
These little cakes get their double citrus flavour by combining the delicate bitterness of lemon and lime zest with the slight sharpness of the juice in a syrup, soaked into the cakes while still hot from the oven. August 28th 202551 K 1 hour 45 min.
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018266 K4.3 1 hour 55 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.60 M 714.6 2 hours 40 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing. September 10th 2018272 K 24.7 5 hours 30 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017768 K 313.7 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.