The crisp fresh taste of Fall heirloom apples captured as thin, sweet chips – apple chips are a perfectly simple sweet snack or a lovely addition for a Fall cheese plate – little apple heirlooms from Bijouxs.
Apples are the first fruit of Fall and heirloom varieties are always a favorite in the Bijouxs kitchen, from my own home-grown Annas to very tart Pippins, so I was happy to sample some of the heirloom apple varieties provided by Frieda’s Produce, which will be featured at Sprouts Markets.
The beautiful apple pictured is an Arkansas Black, which dates back to about the 1870s. The rich colors and firm, crisp texture made it the perfect apple to slice wafer thin for a batch house Apple Chips. If you have not made apple chips at home, wait until you do, they are a perfectly sweet-crisp treat, simple and so superior to the store processed products.
The one thing you need, along with a crisp fresh apple, is a handheld or standing mandoline slicer, it really is the only way to slice the apples razor thin, which produces light, crisp sweet chips. The delicate thin slices are gently poached in a simple syrup and then baked in a low oven until crisp, this technique is from Thomas Keller’s French Laundry Cookbook, 1999. (I highly recommend this book not only for its beautiful recipes but for the impeccable culinary techniques Chef Keller shares) I included a cinnamon stick to spice the syrup or you may wish to add additional spices such as star anise, as in Pears Poached in Wine or simply poach the apples in the syrup, they are delicious either way.
Apple chips make great lunch time take-alongs or just when you what something a little sweet. They also make a lovely addition to a Fall cheese plate, a sweet chip as a perfect counterpoint to your favorite savory cheeses. The chips are best the day they are made or the next, as they lose their crispness if keep longer.
Heirloom apple chips, more little jewels for your Fall kitchen.