Once again another super easy DIY, however this one did take about twice as long as it says---at least for me and my little oven. Might turn up the heat a bit next time! It took a whole 4 hours to bake 'em, but the prep process is easy peasy!
Ingredients
- 4 apples, fresh (sliced paper thin) Mix of Splenda and ground cinnamon--optional
Directions
On top of 2 large cookie sheets, use parchment paper or cooling racks (like you'd use for cookies). If using cooling racks, line cookie sheets with aluminum foil.
Preheat the oven to 225 degrees.
Core, then slice 4 apples as paper thin as possible (a mandoline slicer is helpful if you have one).
Spread the apples in a single layer on top of the parchment paper or cooling rack.
Sprinkle lightly with a cinnamon/Splenda mix.
Cook in the oven for 1 hour.
Turn over, sprinkle again with Splenda/cinnamon and bake for another hour until lightly browned.
Store in an air-tight container, such as a zippered sandwich bag.
Number of Servings: 8
Preheat the oven to 225 degrees.
Core, then slice 4 apples as paper thin as possible (a mandoline slicer is helpful if you have one).
Spread the apples in a single layer on top of the parchment paper or cooling rack.
Sprinkle lightly with a cinnamon/Splenda mix.
Cook in the oven for 1 hour.
Turn over, sprinkle again with Splenda/cinnamon and bake for another hour until lightly browned.
Store in an air-tight container, such as a zippered sandwich bag.
Number of Servings: 8
Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 42.4
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 0.1 mg
Total Carbs: 11.0 g
Dietary Fiber: 2.0 g
Protein: 0.1 g
(That's right folks, you can eat a few handfuls of these suckers and still keep the muffin top under control!)
Here are a few snaps from my process:
Remember an apple a day.....
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