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by Caitlin Saniga

If you don't like the red-brown splotches from the cinnamon, or if you just don't like cinnamon, you could easily cut it out of the recipe. But the spice adds a nice fall flavor.

  • 1/4 cup powdered sugar
  • 2 teaspoons ground cinnamon
  • 2 large Granny Smith apples

As always, when making chips, don't let the slices overlap or they won't crisp.

Preheat the oven to 250 degrees. In a small bowl, combine the sugar and cinnamon. Using a serrated knife or mandoline, thinly slice the apples crosswise, discarding the seeds and both ends of the apple. (I went with the serrated knife, but I have to imagine a mandoline would have made things lots easier.) Arrange slices in a single layer on parchment-paper-lined baking sheets; sprinkle with the cinnamon sugar.

Bake the apple slices, turning every half-hour, until dry, 1 1/2 to 2 hours. Remove and transfer to racks to cool. Store in an airtight container.

Makes about 30 chips.

Recipe: Every Day With Rachel Ray

Photo: Caitlin Saniga

*Throughout September, “Snacks to Pack” will feature our favorite snack recipes for packing in lunches or eating on the go. All of them can be found here.

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