This is a sponsored conversation written by me on behalf of KitchenAid. The opinions and text are all my own.
Fall is in the air, and that means apple season is upon us. Yay! I love apples, but not the way most people might. I avoid refined sugar so goopy apple pies will not be smelled coming from my kitchen. Luckily apples have so much of their own natural sweetness, that there's no need for added sugar, but there is a way to maximize the taste without cups of processed ingredients. How might you ask?
If you do a long, slow bake in the oven of thinly cut apples, the natural sweetness is compounded, creating a lovely, crisp chip with fabulous flavor.
Cinnamon is a healthy eaters good friend not only because of the wonderful taste, but it's full of antioxidants, has anti-inflammatory properties and may actually lower blood sugar and help fight cancer. It's also just a winning combination sprinkled on top of apple chips.
You could just eat these apple chips with a little cinnamon on them and be a happy, healthy person, but I upped the apple ante by adding an apple cashew dip with even more cinnamon. It's a great snack or even dessert that uses all natural ingredients and is vegan and dairy free.
Why all the apple love? KitchenAid is hosting an Apple Challenge where everyone, and yes that means you, can participate for a chance to win a grand prize of a suite of KitchenAid Black Stainless Steel Appliances and a private cooking lesson with celebrity chef Geoggrey Zakrian. How cool is that? I bet you're loving apples just as much as me right about now. Learn more about the Challenge here.
All you have to do is come up with a unique apple dish. Unique as in, think beyond the apple pie. So what's it going to be? What apple recipe are you going to make to impress the folks at KitchenAid?
Baked Apple Chips with Cashew Cinnamon Dip
Makes about 40 chips and 2-1/2 cups of dip
- 2 apples
- 1 lemon
- 1 cup of water
- Cinnamon to taste and dust chips
Cashew Cinnamon Dip
- 1 cup raw cashews
- 1 medium cored apple, quartered
- 1 tablespoon honey or agave nectar
- 1 teaspoon cinnamon
- 1/2 cup water
- Salt to taste
- Place the cashews in a bowl and cover with water. Allow to sit for several hours, or overnight.
- Preheat oven to 200, and line 2 large baking sheets with a Silpat or parchment paper.
- Juice the lemon and combine with the water in a glass bowl, deep enough to put the apples in to rinse.
- Cut the apples as thin as possible using a mandolin or sharp knife. If using a mandolin, place the stem side into the blade and slice, removing seeds after. After apples are sliced, run them through the lemon water, and then place them side by side on the lined baking sheet. Sprinkle with cinnamon and place in the oven.
- After 90 minutes, flip the apple slices. Remove when apples are crisp, approximately 3 hours total cooking time. The chips will further crisp as they cool.
- While the apples cook, drain the cashews and place in a high speed blender or food processor, along with the quartered apple, honey or agave nectar and cinnamon. Slowly add the water until the desired consistency is reached. Salt if desired. Serve with the apple chips.
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This is a sponsored conversation written by me on behalf of KitchenAid. The opinions and text are all mine.