SWEET AND SPICY APPLE CRISPS
- 2 large apples, such as Braeburn, Jazz, Pink Lady, or Gala, cored
- 1/4 cup granulated sugar
- 1/4 teaspoon ground chipotle chile pepper
Adapted from recipe.com
Preheat oven to 200 degrees F. Line two or three baking sheets with parchment paper; set aside.
Using a mandolin or a serrated knife, cut apples crosswise into 1/8-inch-thick slices. Arrange slices in a single layer on baking sheets. In a small bowl combine sugar and chipotle pepper. Sprinkle apple slices with half of the sugar mixture. Use a pastry brush to brush mixture over apple slices to cover evenly. (Or, place the sugar mixture in a small sieve. Hold the sieve over the apple slices and stir the mixture with a spoon to evenly disperse the sugar mixture over the apples.) Turn apple slices and repeat with remaining sugar mixture.
Bake for 2 to 2 1/2 hours or until crisp, turning apple slices and rotating pans every 30 minutes. Cool completely on wire racks.
•To Make Ahead:
Place cooled apple crisps in an airtight container; cover. Store at room temperature for up to 1 week