Slightly spicy, sweet and tart with a dash of sea salt—a lovely fall combo. This snack is one of my favorites as the seasons change. Organic apples abound at local harvest festivals—trips to get them warm the spirit—and cayenne literally warms the body from the inside out. If you, or your family members, are not fans of cayenne, Raw Fall Apple Cayenne Crisps are just as tasty sans cayenne. Adjust the ingredients to your taste. I tend to add more cayenne than the recipe calls for since I love a lotta kick.
You can bake this mixture at 200°F in the oven (about 1 hour) for a treat that is ready much sooner.
Makes: approx:4 cups | Preparation Time: 10-20mins | Dehydration Time: 6-8hrs
Small glass bowl
Large glass bowl
Try to buy everything organic. Here’s why.
3 organic red apples of your choice
3 organic granny smith apples
1 large organic carrot
1 tbsp grade B maple syrup or raw, wild-harvested honey
1/4 tsp sea salt
1/4 tsp cayenne (optional)
Let’s Get Started:
Grate your carrot and place into a large mixing bowl. Core and slice your apples as thinly as you can (use mandoline if you have one) and place them into the bowl with the carrots .
In a small bowl, mix together syrup, salt and cayenne. Gently fold into apples and carrots. Once coated, place apples and carrots on the Teflex sheets of your dehydrator tray and place in a dehydrator set to a temperature of 95-100°F. Let slices dehydrate for 4-6 hours. After about 2 hrs, transfer the mix to the dehydrator screens so the air can come in on all sides. Dehydrate for a few more hours until desired dryness is achieved.
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