Caramelized Apple Chips Recipes

HOW TO DEHYDRATE APPLES FOR APPLE CHIPS

Steps:

• Combine water, lemon juice and cinnamon in a large bowl; stir to mix.
• Cut each apple in half then slice each end off the apple (the stem and butt). Slice the remaining apple into approximately 3/8″ thick slices, making the slices as even as you can. Use a mandolin if you have one. (Do not slice too thin or the apple will stick to the dehydrator.)
• Repeat for the remaining apples. Place cut apples into the lemon water, stirring so each apple is coated with the water. Let soak for 8-12 minutes, stirring occasionally (this step is optional).
• After soaking, place apples in a single layer on dehydrator trays. Set the temperature for 145F and allow to run for 8-12 hours, testing at the 8 hour mark for doneness. Apples should be hard and crunchy without any moisture. Dehydrate apples longer if they are too chewy.
• Store in a sealed container.

APPLE CHIPS

Steps:

• Place racks in the upper and lower thirds of your oven and preheat your oven to 200 degrees F. Line two baking sheets with parchment paper or a silpat mat.
• Wash the apples. With an apple corer, very small cookie cutter, or the round side of a metal piping tip, core the apples (you can also skip this step if you don't mind a few seeds in the chips). With a mandolin (recommended) or a very sharp knife, slice the apples horizontally into 1/8 inch-thick rounds.
• Arrange the apples in a single layer on the prepared baking sheets. Sprinkle with cinnamon. Bake for 1 hour in the upper and lower thirds of the oven. Remove the baking sheets and switch the pans' position on the upper and lower racks. Continue baking for 1 to 1 1/2 additional hours, until a single apple chip removed from the oven is crisp when set out at room temperature for 2 to 3 minutes (to test the apple chips, remove a single apple slice but let the others continue baking). Once you are happy with the crispness (the total time will vary based on the thickness of your slice and the type of apple), turn off the oven and let the apples sit in the oven for 1 hour as it cools down to crisp further (unless you fear you overcooked them, in which case remove the pan immediately and let it sit at room temperature).

HOW TO MAKE SALTED CARAMEL APPLE CHIPS

Steps:

• Preheat oven to 225°F.
• Thinly slice apple.
• Melt caramel in microwave on 50% power, 30 seconds at a time until melted. Alternatively, you could melt caramel in a pan on low-medium heat. Add a tablespoon of butter, adding caramel once the butter has melted, and cooking until caramel melts.
• Dip half of one side of the apple slice into the caramel. Do not dip both sides into the caramel, as that will prevent it from becoming crispy.
• Place non-caramel dipped side on a baking sheet lined with parchment paper.
• Bake in oven for about 2 hours.
• After 1 hour of baking, check on your apple slices. Remove once the apples begin to brown.
• After taking out of the oven, sprinkle salt over the chips, allow to cool (they will become more crisp as they cool), then enjoy!

THE BEST CARAMEL APPLES

Steps:

• Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• Line a baking sheet with parchment paper.
• Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
• Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.

CARAMEL APPLE CHIPS

Steps:

• Slice the apples as thinly as possible. Spread out on a cookie sheet that is covered with parchment paper or a silicon baking sheet.
• Spread a thin layer of caramel onto each apple slice.
• Bake at 200 degrees for about 2 hours. Remove from oven and allow to cool. Store in airtight container at room temperature

CARAMEL APPLE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and salt until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Stir in chips., Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Immediately insert a round toothpick in center of each cookie. Remove to wire racks to cool completely., In a small saucepan, combine caramels and water. Cook and stir over medium-low heat until smooth. Holding a cookie by the toothpick, dip cookie in caramel mixture, turning to coat. Allow excess to drip off. Immediately dip the bottom and sides in pecans., Place on waxed paper. Repeat with remaining cookies, caramel mixture and pecans. Let stand until set.

CARAMELIZED APPLES

Steps:

• Melt the butter in a large skillet over medium heat.
• Add the apples to the pan and sprinkle with 1 tablespoon sugar.
• Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
• Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest.
• Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
• Transfer the apples from the skillet to a serving bowl with a slotted spoon.
• Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits.
• Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly.
• If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment.
• Pour the finished sauce over the warm apples and serve immediately.

APPLE CHIPS WITH SALTED CARAMEL YOGURT DIP

Steps:

• Heat oven to 275°F. Line cookie sheet with cooking parchment paper.
• Using sharp knife, cut apple into very thin slices (about 1/8 inch). Place on cookie sheet.
• Bake 30 minutes; quickly turn slices. Bake 30 to 40 minutes longer or until golden brown and crispy. Cool on cookie sheet (apples will continue to crisp up).
• Meanwhile, in small microwavable bowl, microwave caramel topping uncovered on High 30 seconds. Stir in salt. Place yogurt in small bowl, and drizzle with salted caramel. Top with chopped walnuts. Serve dip with apple chips.