My 7-yr old refuses to eat fresh fruit. It’s driving me crazy and she knows it. Her promise is to try it when she’s 10, so I still have hope. She eats vegetables though, so not all is lost. She also eats “hidden fruits” like the berry-mango popsicles we make for the kids. And she loves these apple chips, even though she is fully aware that they’re made from actual apples. It’s a texture thing… and these apple chips have a wonderful crunch to them so they’re a winner in our house. They make an excellent school snack, but also work for traveling, and general munching.
If your batch lasts so long that the last pieces turn a little chewy, just crisp them up in the oven for a few minutes. You can also mix the crumbled apple chips with some toasted coconut for a grain free “cereal” creation. I’ll have that recipe for you soon! But for now, just get ready for your house to smell ah-mazing!
To keep more of the apples’ nutrients intact I recommend dehydrating them overnight. Baking them at temperatures above 150 degrees Fahrenheit will diminish their nutritional value. You’ll still have the fiber and minerals, but the vitamins and enzymes will largely get destroyed. If your oven doesn’t have a dehydrating setting, just put it on the lowest possible temperature and stick a wooden spoon in the door to keep it open a tiny crack. There’ll be more delicious aroma going around in your house.