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–+ servings
Ebonie Garnica

Full GAPS Cinnamon Apple Chips in the Oven

Full GAPS cinnamon apple chips made from two ripe apples on a buttered baking sheet at 250°F. Turn after thirty minutes, then finish until brown and crisp. One batch from two apples; finished chip count varies. Use after fruit and butter have been introduced.
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Prep Time 10 minutes
Baking: First Crispness Check 1 hour
Servings: 1 batch
Course: Full GAPS, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • homemade unsalted butter For generously greasing the baking sheet; use once this butter form is introduced.
  • 2 ripe apples any variety
  • 1/4 teaspoon pure ground cinnamon

Equipment

  • Large stainless-steel baking sheet Keep slices in one layer; use additional batches if crowded.
  • Stable cutting board and sharp knife Cut similar-thickness rounds across the core.
  • Small round cutter or paring knife Remove the core and seeds from each round.
  • Thin spatula or tongs For turning and removing the slices.
  • Airtight glass container For completely cooled dry chips.

Method
 

  1. Heat the oven to 250°F. Generously grease a large stainless-steel baking sheet with the unsalted butter. Prepare additional uncrowded pan batches when scaling rather than stacking the slices.
  2. Turn an apple on its side and slice across the core into even rounds, about ⅛ to ¼ inch thick. Cut the core and seeds from the center of each slice using a small round cutter or paring knife. Keep the peel on and repeat with all the measured apples.
  3. Arrange the rings in a single layer on the buttered sheet without overlap. Distribute the measured cinnamon evenly over the slices. If the slices do not fit, cook additional batches rather than crowding them.
  4. Bake for 30 minutes, then turn every slice with a thin spatula or tongs.
  5. Bake another 30 to 50 minutes, until brown and crisp, checking from thirty minutes after the turn. Remove thinner finished slices first and continue with thicker ones as needed. Check a cooled piece for its final crunch rather than leaving finished slices to darken while the rest cook.
  6. Cool completely, then store the dry chips in a tightly closed airtight container at room temperature for a few days. One batch starts with two apples at 1×; the finished chip count varies.

Notes

Full GAPS: Use after fruit and butter have been introduced and tolerated. This skin-on crisp snack is not the earlier peeled soft cooked-fruit introduction. If fruit is still being avoided because of diarrhea or abdominal pain, wait until it fits your progression. Contains dairy from butter.
Butter: Use plain homemade unsalted butter once ordinary butter is introduced. Raw organic cultured butter comes first in the separate dairy sequence, followed by ordinary butter when tolerated. Grease the sheet generously; there is no fixed weight or tablespoon amount for the coating.
Yield: This recipe starts with two apples. Use four for a doubled batch or six for a tripled batch. The number of finished chips and servings varies.
Timing: Allow about ten minutes of preparation. Bake thirty minutes, turn, then another thirty to fifty minutes until crisp, beginning finish checks at sixty minutes of baking. The custom field marks that first check, not a total ready time. Cooling and additional pan batches take extra time.
Texture: Use similar ⅛-to-¼-inch slices in one layer. Remove thinner brown-and-crisp pieces first and give thicker ones more time. Check a cooled piece for crunch; do not leave finished pieces to overbrown while waiting for the thickest.
Storage: Cool completely before airtight room-temperature storage for a few days. Keep the container tightly closed to protect the crisp texture.
Separate method: The six-to-eight-apple lemon-water dehydrator batch is a separate recipe. Keep its lemons, water, and drying schedule with that method rather than adding them to these oven chips.

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