By Diana Earnshaw, Volunteer Contributor
Dealing with a glut – and making the best of inexpensive seasonal food
Good for both eaters and cookers.
Use a mandolin to slice apples thinly (they need to be of an even thinness to dry evenly, so only do it by hand if you have a razor sharp knife and a surgeon’s precision).
There is no need to core them first, but flick out any pips.
Spread the slices on a baking sheet lined with non-stick parchment with none touching, sprinkle with ground cinnamon or cardamom if you like and bake for about 20 minutes to an hour at 110C/230F/Gas ¼, turning the slices over halfway.
Cool and store in an airtight container.
Great for lunch boxes!