Apple crisps


by: Panda Girl

If you make these crisps more than a few hours before you need them, keep them in an airtight container until you are ready to use them (but don't keep them for more than a day). They should stay crisp; but, if not, you can put them back into the oven again — though they won’t he quite as crisp as the first time.


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serves: 1

10 teaspoon sugar

4 tablespoons water

1/2 lemon (juice)

1 Granny Smith apple

Nutrition Facts
Apple crisps

Servings Per Recipe: 1

Amount per Serving

Calories: 262

  • Total Fat: 0.4 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 4.3 mg
  • Total Carbs: 68.8 g
  •     Dietary Fiber: 4.4 g
  •     Sugars: 61.4 g
  • Protein: 0.6 g

how is this calculated?

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1.  Put the sugar in a pan with the water and heat until the sugar dissolves. Take off the heat and leave to cool. Mix in the lemon juice.

2.  Slice the apple (skin on) as thin as possible, preferably using a mandoline grater. Put the slices into the syrup and leave for an hour.

3.  Preheat the even to 125°F or 140°F (if you have a gas even. have it as low as it will go). Line a baking sheet with waxed paper.

4.  Lift the apple slices from the syrup, shaking off the excess, and lay them en the prepared baking sheet. Put in the even for about 3 hours, until completely dry and crisp, but not colored.

5.  Take out and leave to cool down on top of the even, or nearby, to maintain the crispness.

Cooks' note:
Melon Crisps (makes 4): Make in the same way, but use 4 vary, vary thin slices of very cold honeydew melon instead of tho apple.
Blood Orange Crisps (makes 4): Make in the same way, but increase the quantity of sugar to 4 tablespoons plus 2 teaspoons, and use 4 thin slices of blood orange.
Candied Basil (makes 8): Make in the same way, but use 1/2 cup sugar and 1/3 cup plus 1 tablespoon water, and let it cool before you put in the basil. Shake off the excess syrup before laying them on your lined baking tray. They will need around 4 hours until they become crisp.

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