Whilst organised, it is also fair to say that I can be rather impulsive. I plan out most of my kitchen activities but on the odd occasion I end up making addition dishes with the ingredients on hand. For example, I’ve literally just got up to grab a napkin and having seen two bananas in the fruit bowl which have split, my first thought was
and then as it is an exceptionally hot day,
‘no, frozen banana ice pops’!
This is exactly how my most recent batch of the apple crisps came about . Sat at the kitchen bar, I spotted apples on the ground at the end of the garden. After pottering down there and collecting a handful of ripe bramleys from our tree, apple crisps sprung to mind.
A couple of years ago I was given a large carrier bag of apples from a neighbours garden. I literally had so many that I spent nearly a day peeling, chopping, freezing and pureeing apples! Needless to say this was a pretty labourious task, so much so that I naturally got bored part way through and decided to thinly slice some of them to try making apple crisps. These were a big success and despite frequently making sweet potato crisps (which I am snacking on as I type) and kale chips (my son LOVES these), the apple crisps never made a reoccurence. Until now!
We have recently moved and are blessed to have fruit trees and brambles in our garden, an absolute dream for me, as we are never in short supply of delights such as apples and blackberries. This of course means pies, fruit roll ups, smoothies and sauces in abundance!
Anyway onto the method behind my apple crisps, well, any homemade crisps in fact. The trick is to slice them all to the same size and as thinly as possible so that each slice bakes evenly and can crisp up. This is pretty tricky with a standard kitchen knife so I use a mandoline on the thinnest setting to achieve an even cut. Note to self – ALWAYS use the guard which comes with the mandoline; I learnt the hard way believe me but that’s a tale for another post.
- 1 apple (I used a Bramley apple but you can use any kind)
- 1 tsp of cinnamon
- 1 tsp of brown sugar
- 1 tbsp of olive oil
- Slice the apple as described above
- Coat with the olive oil, cinnamon and brown sugar
- Place the slices on a baking tray
- Bake in a preheated oven for around 10 mins on a low heat (150c)
Tip – I usually turn the oven off after 10/15 mins and let the residual heat do the rest. You do still need to keep an eye on the bake though as I’ve used this method before and returned to burnt treats – yum…!
Once baked to your liking I recommend cooling the crisps in a bowl before serving. If however your household is anything like mine the crisps will get no chance to cool as they get eaten relatively quickly! Case in point, all of the sweet potato crisps I’ve been snacking on have been gobbled up – better move onto these frozen banana ice pops I mentioned earlier!