Cinnamon Curry Apple Chips

Cinnamon Curry Apple Chips

If you have a surfeit of apples in your kitchen or in your backyard at the moment, here’s a simple, healthy snack, for mere cents compared to the cost of the store-bought kind. Kids are bound to love them! Lots of apple chip recipes use cinnamon, of course, but I thought I’d add a little twist. The curry is NOT overpowering here, but is just enough to give it that little “Hmmm, what IS that?” factor (to blatantly ape Rachael Ray’s frequent line about nutmeg). Best of all, no added sugar. You CAN add a little powdered stevia – I tried them both ways and liked them equally.


1 cinnamon stick
4-5 cloves
4 apples
1/2 teaspoon curry powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon/packet stevia powder (optional

Slicing apple chips to 1/4 inches on the mandoline

Preheat to 250 and bring about 5 cups of water to a boil, adding the cinnamon stick and cloves. Core and slice your apples to 1/4 inch thickness – I prefer a mandoline for speed and accuracy. Personally, I like leaving the peels on, but knock yourself out if you like to peel them too. Add apples to boiling water for 5 minutes, then drain and pat dry with towels. Meanwhile, mix the spices together in a small bowl.

Drying freshly baked chips

Lay them flat on a baking sheet sprayed with nonstick cooking oil (or on a Silpat); this took up two large sheets for me. Sift the spice mixture evenly over the slices. Bake for about 2 hours – they will start curling slightly at the edges and turning golden. Cool thoroughly on wire cooling racks and enjoy!

This was inspired by Diet, Dessert & Dog’s SOS Kitchen Challenge! Check out the latest entries here.

— posted by Anne


  1. says

    They look fantastic! And I’m doing a little jig here in my office at the thought that I can eat these! Thanks for a great recipe, and thanks for contributing to the SOS Challenge. :)

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