An apple + cheese epiphany
I eat at Panera Bread at least twice a week — it’s my go-to when I don’t have time to cook. The Fuji apple salad there is one of my favorites: pecans, chicken, gorgonzola and those crunchy apple chips on top. My partner Jared kept picking at the apple chips (they’re the best part) until there were almost none left. We both reached for them and then looked at each other with the same thought: I have to make these crunchy treats at home.
I’ve been looking for healthier, satisfying snacks that aren’t just dry rice cakes or carrot sticks. Apples and cheese are one of my favorite flavor combinations, and turning them into crispy chips was a natural idea. These are simple, crunchy, and surprisingly addictive.
Cheddar Apple Chips
Ingredients:
4 apples, thinly sliced
1/2 cup shredded sharp cheddar cheese
2 tablespoons minced fresh rosemary
Directions:
- Preheat the oven to 200°F (about 95°C).
- Thinly slice the apples by hand or with a mandolin. Arrange the slices in a single layer on a baking sheet lined with parchment paper.
- Bake the apples for one hour. After an hour, flip each slice so both sides dry evenly.
- Evenly sprinkle the shredded cheddar and the minced rosemary over the flipped slices.
- Return to the oven and bake for another hour. The edges should curl and become crisp; the chips will firm up more as they cool.
Notes:
- You can substitute cinnamon and sugar for the cheddar and rosemary for a sweet version.
- I used a mix of Granny Smith, Pink Lady and Red Delicious apples for variety in flavor and texture.
- Yield: about 4–5 cups of chips.
Warning: they’re very addictive!
xoxo
Elizabeth