This is one of the simplest ways to preserve the humble apple.  Apple and sweet cinnamon go together like peaches and cream, but you can use mixed spice or pumpkin pie spice, adjusting the level of spice to suit your taste.

These candied apple slices are a perfect snack food – or use them as a decoration for ice cream or an Instagram-able smoothie bowl. The end result is sweet, crunchy and will snap readily.

CHEF’S NOTE: If you are using a mandolin, you need a good fit for your apple and to ensure that the apple is not too wide to glide effortlessly across the blade. If your apples are too wide for for the mandolin, cut the apple in half from top to bottom and slice into half apple slices instead. Accidents can happen if you try and force a fruit that is too large to fit on a mandolin and you won’t achieve even slices.

INGREDIENTS

Fills 2-3 dehydrator trays - depending on your apple size and thickness of slicing.
3 tablespoons maple syrup
1½ tablespoons lemon juice
1 teaspoon ground true cinnamon (not cassia cinnamon)
3 crisp apples eg Coxes, Gala or Braeburn

METHOD

In a bowl, mix together the maple syrup with the lemon juice and cinnamon.

Using a mandolin or sharp knife, slice the apple across the centre into thin slices so the middle has a star shape. Each slice should be around 1mm to 1.5 mm thick. Leave the rind on the apple as it looks pretty and remove any seeds.

Dip each slice into the maple syrup mixture and lay it on a Teflex sheet. Repeat until you have used all the apple slices. Dehydrate at 115F for 12 hours until dry and then flip and dehydrate until it is completely dry and crispy.

Note: The dehydration time will depend on the humidity of where you live so it may take longer or less time.

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