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Apple Crisps

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Apple Crisps

By Diana Earnshaw, Volunteer Contributor

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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!

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