Cinnamon and sugar (optional)
1. Preheat oven to 250°F
2. Slice the apples as thin as possible, I recommend using a mandolin. I also cored the apples, I know in the crispy bags, you can eat the seeds, but all I could think of is cyanide laced apple seeds.
3. Line a cookie sheet with parchment paper.
4. Make a thin layer of apple slices on the parchment paper and stick in the oven on the second to bottom rack about 6" from the bottom.
If you are making it with cinnamon and sugar follow steps 1 & 2:
3. Use a very small amount of cinnamon and sugar. You may choose to use only cinnamon.
4. Layer on the parchment lined cookie sheet and stick in the oven.
Cook it for 2 hours. Flip the apples after about an hour. These will come out chewier. They will not be crispy as the bagged kind from the grocery store. Either way, we finished 4 apples in 1 1/2 days.
My Pampered Chef mandolin. I'm not even sure if they still sell them! I've had it for years and (gee surprise, surprise) it works great.
In the oven. Be sure to keep the door closed and only open a couple of times to keep it hot inside. This was not what I would consider a thin layer. Next time I will use fewer apples to allow for a thinner layer.
Mmmmm.... all done and ready to eat.
The cinnamon apples took a bit longer to cook and ended up being a bit soggier because of the extra sugar creating juice. They were still very good and were gone before the plain.
The obvious advice: I suggest not sticking your arm in to flip the apples but rather take the cookie sheet out. If you decide to not take this advice, at least use a mitt.
We never had a chance to store them in anything as they were eaten too quickly.