No. 208: Apple Chips

I don't write a lot about it much on this little blog, but I love my job. I mean, I really love my job.

I work with incredibly sharp, likeable, interesting people who care passionately about what we do. As if that wasn't enough, our leadership are really great about saying thanks ... both to their staff and the families that support us all.

As a thank you this year, Decker took all staff (plus a guest) to this incredible place.


Yep, I'm a lucky gal. It doesn't get any better than The Carneros Inn.

As if that wasn't enough, we had a team dinner planned by our office's incredible Dream Team. They knocked it out of the park, selecting dishes like mushroom arancini, short rib risotto, crab with citrus dressing, hosting a crepe station, and more. It was heaven. (And you probably won't see any of those recipes here because I don't know how I could hold a candle to them.)

Thank you so much, Decker! It was an incredible two days.

Apple Chips

After all that luxury, Mr. McCormick and I packed up and headed back to the real world. First thing on my list was a serious workout. Second was making some healthy snacks for us to munch on throughout the week.

I was so excited to see this post from The Kitchn about how to make sweet, crunchy apple chips without a dehydrator.


Apples, cored and thinly sliced
Cinnamon or nutmeg for seasoning (optional)

To make

Preheat oven to 225 degrees.

Spread apple slices on a parchment lined baking sheet. Sprinkle with cinnamon or nutmeg if desired.

Ready to bake

Bake for 45 minutes, then use tongs to flip over apple slices.


Bake an additional 45 minutes or until slices hit desired crispness.

Allow chips to cool on wire cooling racks, then pack into airtight containers. Eat within the week.

The results

So simple, and so easy. On a lazy Saturday morning I was able to make a couple hefty servings of apple chips using only two apples in my pantry.

Final crisps

The best part is that the nutmeg and cinnamon baking into the fruit smelled like I had a full apple pie in my oven. Mmm.

I don't have a mandolin, so my slices were a tad thicker than I would have liked. That meant I did have to lengthen my cooking time a bit to more like two total hours, but it was a small price to pay for cheap and easy snacks.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina