An Apple Aroma Season

Mmm…it’s that first-of-the-fall, warm apple-pie-baking fragrance that has been wafting from my food lab for a few hours.

I love it! Here, take a whiff, Dear Readers. Do you love it too?

The scent did not come from the spritz of a room freshener, potpourri, or a softly glowing autumnal candle.

 I did not even need to have flour, shortening, and water in my midst in preparation for apple pie baking. The scent was au naturel from beautiful colorful pomaceous apples.

According to history.com, the habitat of the central Asian country, Kazakhstan, located northwest of China was perfect for producing the at-that-time somewhat bitter-tasting fruit. However, this was millions of years ago.

Apple seeds and cuttings “packed their bags” and traveled to Europe and eventually to America where a sweeter-tasting apple was painstakingly bred and produced for the taste buds of mankind.

Man became so hooked on its sweet almost-sensual flavor that it is now the second favorite choice of a diet’s fruit folder.

For those of you who refrain from apple eating, have you heard of the benefit of apple consumption? They are low in calories!

And get this—there is freedom when eating an apple? Yes, that’s right? Freedom of fat, sodium, and cholesterol!

Now, let’s get back to that wonderful apple fragrance wafting from my food lab, shall we?

My food lab’s perfume occurred simply by thinly slicing apples, placing them on a baking sheet, and drying them in a 225-degree oven.

The original recipe, courtesy of cookiesandcups.com, included an optional yummy sugar and cinnamon dredging mixture that was “Miss NiNi-ized” to obtain an even more substantial fall-flavor appeal.

Gala apples were the number one recommended variety of apple to use. However, other tart baking apples can be used.

 Do refrain from using a Red Delicious apple though as it has been developed primarily as an eating apple and does not hold up well as a baking apple.

Miss NiNi has previously purchased dried apple slices only to have been disappointed with their bland, where-is-the-apple flavor and shoe-leather-like texture.

The product from this recipe is an apple of another color, so to speak? The taste and texture were as exceptional to my yearning taste buds as the inviting fragrance was to my wondering nose. And there is not a speck of preservative or drying agent used? Super-Duper!

These baked apple chips are a treat that needs to become a staple in Miss NiNi’s snacking pantry.

I can’t stop eating them!

Miss NiNi’s Baked Apple Chips—adapted from www.cookiesandcups.com

Ingredients:

3 Gala Apples, washed and dried

2 T. Granulated Sugar

1 T. Brown Sugar

1 t. Ground Cinnamon

¼ t. Apple Pie Spice

Method:

Preheat oven to 225 degrees F. Line a baking sheet with parchment paper (This is a requirement—not an option.). Use a sharp heavy knife or mandolin slicer set to the thickness of 1/8 inch. Slice apples evenly. In a medium-size bowl, mix together sugars and spices. Lightly dredge both sides of apple slices with this mixture. Lay apple slices on lined baking sheet. They can overlap slightly. Bake at least 45 minutes. Flip apple slices over and bake for at least another 45 minutes until lightly browned and crisp. Remove pan from oven and allow apple chips to cool on the pan.

Dredging apples in sugar-spice mixture is optional.

Store airtight container at room temperature for up to 1 week.

NOTE: Golden Delicious, Pink Lady, Honey Crisp, and Granny Smith apples also can be used.

Miss NiNi