I had a great time decorating for October yesterday with my kids. We set up lots of different pumpkins and squashes. Fall here in Salt Lake City is incredibly beautiful. We went a a hike in the mountains to enjoy the fall air and autumn leaves; we even saw a large moose!
Fall is bittersweet for me. I know that the wonderful summer produce and farmer’s markets will be coming to an end very soon here, but I can’t help savoring the delicious and beautiful flavors of fall. I have been feasting on the last of the season’s peaches and tomatoes. Yesterday, I picked a large box of red delicious apples from my mother’s tree and have been enjoying them immensely. We have so many, I will be making lots of apple chips.
1. Core and slice apples to 1/8 inch thick. I use a mandolin to get uniformly thin slices.
2. Arrange slices on dehydrator trays without overlapping.
2. Set the temperature. If you want your food to stay raw, set the temperature to 104 degrees, if you aren’t concerned with the raw aspect, set the temperature to 135 degrees to speed up drying times.
3. Check regularly and rotate trays if necessary. Turning apple slices over can help ensure even drying. Dehydrating times can vary between 2 to 19 hours. To test for doneness, cut a slice. Food is dehydrated when no moisture beads appear in the cut.
4. Cool and store in an airtight container in the dark, dry place for up to a month. To get a similar result in your oven, preheat the oven to 200 degrees, use convection if you have it. Place parchment paper or a nonstick mat on a cooking sheet and arrange slices on a single layer. Place in the oven and check for doneness just as you would in a dehydrator. Times will be much shorter in the oven.
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Prepare as above recipe, but sprinkle apple slices with cinnamon and nutmeg before dehydrating or baking.