Jace's Apple Chips

This easy and delicious snack is sure to be a hit at your house, especially on a crisp fall day.

MacroFriendly Apple Chips:

This recipe calls for one ingredient: Granny Smith Apples. When I made this recipe I used two apples, and that was enough to fill one regular cookie sheet. It was also enough apples to make five or six snacks worth of apple goodness.

Simply cut apples into thin, even slices. I cut the apple on it's side, so that I would have beautiful round slices. Leave the peel on, and don't worry about coring the apple. The seeds can simply be removed with your fingers, making the presentation of your apple chips that much more appealing.

Lay in a single layer on an non-greased baking sheet. I didn't need parchment paper, but I'm sure it wouldn't hurt to use it.

Cook for 45 minutes at 200F. Reduce to your oven's lowest setting for two hours. Our goal is to not just cook the apples, but also to dehydrate them. The longer the cooking time and the cooler your oven, the better.

Apples should brown slightly, but not caramelize. Remove from oven, and enjoy warm.

Keep remaining apples in an air-tight container in the fridge.

Enjoy whenever you have a sweet tooth. The tartness of Granny Smith apples should mellow with the dehydration process. If you're finding the apples are just a bit too tart for your liking, sprinkle apple chips small amount of cinnamon after cooling.

Remember to chew each piece 50 times to really experience all of the apple's natural sweetness, and help your body digest these babies before they even hit your stomach.