DRIED APPLE CHIPS

Dried Apple Chip (diet-snacks)

1. Cut off the ends of an apple, core out the middle (I don't), and thinly slice into ⅛-inch rounds. This is best done with a Mandoline Slicer, but you can also use a sharp knife.
2. Line a microwave safe plate with parchment paper.
3. Place a few apple slices on parchment paper in one single layer. (You will have to do this in batches.)
4. Microwave for 4.5 to 5 minutes, or until edges of apples start to curl up.
5. Flip each slice and continue to microwave for 30 seconds to 1 minute, or until edges are crisp.
6. Remove from microwave and let stand 10 minutes, or until crispy and dry.



PEEL or not?

7. Serve immediately.

Notes

All microwaves are different; start watching the apples at about the 4-minute mark until you can determine the proper time needed to bake the apples in your microwave.

If the apples are small, about 2-inches in diameter, decrease the time by 1-minute.

Read more at http://diethood.com/apple-chips/#RmkisJEw5FayeJkX.99

Fried Apples Chips Recipe

 

Prep time

10 minutes

Cook time

15 minutes

Total time

25 minutes

 

Fried apple slices can be served savory with a sprinkle of salt or sweet with a dusting of powdered sugar. When you deep fry at home, make sure you are actively engaged and use a thermometer to regulate the oil temperature.

Created By: Adam and Joanne Gallagher

Yield: 4

You Will Need

• 4-5 cups vegetable oil, or other high smoke-point oil such as canola oil or peanut oil
• 1 egg white
• 1 cup dark white beer, slightly flat or I used soda pop
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• 3 Granny Smith or other baking apple, peeled and cored
• course sea salt or powdered sugar (depending on how you plan to serve the apples, sweet or savory)

Directions

1. Pour oil into a large saucepan (5-6 quart size) to reach a depth of 2-inches. Heat the oil over medium heat until it reaches 375 degrees F (190 degrees C).
2. In a large mixing bowl, whisk the egg white until frothy then gently stir in the beer, flour, salt, cinnamon and cayenne pepper until smooth.
3. Slice the apples into ¼-inch rings then pat dry. Working in batches, add the apple slices into the batter, then remove them one by one, allowing any excess batter to drip off and carefully place into the oil. Fry for about 1 minute on each side until golden. Remove the fried apples from the oil with a slotted spoon and transfer to paper towels. Immediately sprinkle each slice with a pinch of course salt or if serving as a dessert, with powdered sugar.

Recipe by Inspired Taste - Easy Recipes for Home Cooks at http://www.inspiredtaste.net/10202/fried-apples-recipe/
This site has a delouse whole wheat banana bread recipe along with many ways to work with apple chips https://www.pinterest.com/explore/baked-apple-chips/
If you want to microwave chips: http://www.bettycrocker.com/recipes/individual-microwave-apple-crisps/ Looked easy to use when you don't want a fuss but want a nice healthy desert; top with whip cream or ice cream. (For the granola part use left-over healthy cereals at the bottom of the box or cookies.)
USING APPLES-up date
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Easy Homemade Apple Fritters
☆Follow me www.facebook.com/lbrickett
1 cup all purpose flour
1/4 cup sugar...
3/4 teaspoon salt...
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple
Glaze:
•2 cups powdered sugar (I added less, mixed with some of my diabetic products) Honey (?) Skinny or Stevia i.e. (this one I taste till the sweet is right for me)
•1 1/2 tablespoons milk
Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.
https://www.pinterest.com/toughertimes/muchies-treats-or-snacks/ To Choose from
................................
Apple, Pear and Plum Jam (No Sugar Required)
8 lb. of each fruit, 1/2, pint of cider, 1/4 oz. of powdered cloves (no sugar is required).
Cut the windfall apples and pears in quarters (do not peel or core), put into a preserving pan with the plums, and add enough water to cover the bottom of the pan. Bring to the boil, then simmer until soft. Press out all the juice by pouring the fruit on to a fine hair sieve. Strain the juice through muslin, and boil it quickly in an uncovered pan until thick like a syrup. Put the syrup into bottles and cork well. Tie bladder or run sealing wax over the corks, and store in a dry, cool place.
More Apple Recipes

3.1.09

APPLE BETTY

WILD FOOD SOURCE: PRICKLEY PEAR JELLY

This will be a part of my wild food sources. I pinned this recipe on Pinterest then on my Twitter. They have excellent recipes my style of cooking and preserving. I hope you are preparing foods for bad times ahead. (PREPPERS know not to pick near the road nor where sprayed chemicals have been, and not to ruin the sight for next year. Leave the small ones and alway the roots.)This is a great site...and they are selling a book which I wish I had the money to buy.

The comments on this page are
wonderful! check them out

 Low Sugar Prickly Pear Jelly
4 cups prickly pear juice (requires around four pounds of fruit)
1/2 cup lemon juice
3 cups sugar
1 package low sugar pectin

1. Burn off the spines by holding the fruit over a burner on the stove for a few seconds.
2. Quarter the fruit and place in a pot. Cover with water (around 2 1/2 cups). Boil for ten minutes. Crush the fruit with a potato masher.

 Update 12/5/2012: I now recommend using a food mill, though the boiling technique also works. See our post on using a food mill to juice prickly pear fruit.
3. Strain through two sheets of cheesecloth placed in a colander. Gather up the corners of the cheesecloth and give the pulp a squeeze to extract as much juice as you can.
4. Pour four cups of the prickly pear juice into a pot and add a half cup of lemon juice.
5. Mix a quarter cup of the sugar and a box of low/no sugar pectin and add to the juice.
6. Bring the mixture to a full boil.
7. Add the remaining sugar and bring back to a full boil. Boil for one minute, stirring constantly.
8. Pour into six 8 oz jars.
9. Process in a boiling water bath for ten minutes.

Prickly pear fruit (called "tuna" in Mexico) come in a variety of colors. My plants make an orange fruit that matures in August. I love the taste of the fresh fruit, but it’s a bit of an acquired taste due to the abundant seeds and the nasty spines (technically called glochids).

Unlike a lot of jelly recipes floating around the interwebs, I guarantee that this one works. It basically follows the ratios and instructions for red raspberry jelly as detailed in the Sure Jell pectin box. In my experience with jam and jelly recipes, sticking with the directions in the pectin box yields consistent results. And stay tuned for a video I shot on how to make this jelly.

Update: Green Roof Grower Bruce wrote to suggest using Pomonas Universal Pectin to reduce the sugar level of this recipe even further. I’m going to give it a try. In the meantime the folks behind Pomona’s have a very similar recipe for prickly pear jelly that uses less sugar here (pdf).

Update 8/28/2010: I tried the Pomonas Universal Pectin prickly pear jelly recipe linked to above. It works, and uses one cup less sugar than my recipe above. The color is also more vibrant due to the larger percentage of fruit. However, both Mrs. Homegrown and Homegrown Neighbor found the more gelatinous consistency of the Pomonas prickly pear jelly objectionable. Verdict: for now I’m going to stick with SureJell or equivalent.
 
http://www.rootsimple.com/2010/08/low-sugar-prickly-pear-jelly-recipe/ Their whole page is on Prickly Pear...joy