By Sharon Merkel Prudhomme ~
Fall and winter often kick off the baking season. Who wants to crank up the oven when it’s 80 degrees outside? This simple recipe is a tasty treat enjoyed by all. They make great gifts in a cute cookie tin. Any kind of apple works well, so grab a basket at the store or farmers market and bake away. If you don’t have a Mandolin for cutting fruits and veggies, I highly recommend picking one up. Readily available where ever cooking supplies are sold but beware! Extremely sharp-USE the handguard! Using the blade for thin slicing, you can start a few slices by hand, turn apple over and run a few more slices so that there are now two flat sides. Use the handguard for the rest slicing over a large bowl.
Ingredients: Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
Apples
 Cinnamon *(can use nutmeg or pumpkin pie spice mix)                                       Â
Splenda sugar substitute
Parchment paper
Directions:
Place sheet of parchment paper over a cookie sheet pan.
Spread sliced apples onto parchment paper and sprinkle with cinnamon and Splenda.
Turn slices over and repeat. Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
Bake at 250-275 until crisp. 45 minutes give or take.
When all are dry and crisp remove from oven and allow to cool. Store in Ziplock bag or airtight cookie tin. Enjoy!