Ingredients
- 2.2 kg Granny Smith apples (about 12 medium)
- 2 cups store-bought caramel sauce
Instructions
- Granny Smith is specified for a reason, and the reason is not nostalgia. Caramel is pure sweetness, and a sweet apple underneath it gives you a chip with nothing to push against.
- Slice the apples to 6 mm and work quickly. Once a Granny Smith browns it tastes of the brown, and there is no acid dip in this recipe to stop it.
- Warm the caramel in a bowl of hot water until it brushes out into a thin film. Straight from the jar it sits in a blob that stays soft for the whole run.
- Brush one face only, and brush it sparingly. A heavy coat never dries — it glues the round to the tray and leaves a sticky pool at the centre.
- Lay the rounds caramel side up on mesh with a clear gap around each. Any caramel that runs to an edge will bond that round to its neighbour.
- Dehydrate at 57 °C for 11 hours. The length of the run is the caramel's doing — plain apple rings of this thickness would be finished considerably sooner.
- A finished round has a caramel surface that is tacky but does not transfer to a finger, over an apple that is pliable rather than wet. Test one that has come off and cooled, because warm caramel always reads as underdone.
- These go sticky faster than any other apple chip here. Layer them with baking paper in a sealed tin and eat them within a fortnight, or keep them in the fridge for a month.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 313 kcal | 89 kcal |
| Protein | 1.6 g | 0.5 g |
| Fat | 2.3 g | 0.7 g |
| saturated | 1.2 g | 0.4 g |
| Carbohydrate | 69.7 g | 19.8 g |
| sugars | 57 g | 16.1 g |
| Fibre | 5.3 g | 1.5 g |
| Sodium | 219 mg | 62 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
