When we were at the local market the other day, we came across lots of fresh apples, which inspired us to do some baking! The choice fell on dried apple rings with cinnamon, a great snack, based on autumns tasty apples.
Fun fact: Apples ripen six to 10 times faster at room temperature than if they are refrigerated.
Start by setting the oven to 150 degrees recirculated air. Then use an apple corer (or a knife) to cut out the apples inner core. Then cut the apples into thin slices (try cutting as thin as possible), place on a baking tray and sprinkle desired amount of cinnamon over them. Leave them in the oven for about 2-3 hours. The trick is baking at a very low temperate for a long time, which dehydrates the apples. When you’re done, transfer to a wire rack until cooled and crispy.
Note: they will not feel crispy until they cool down.