2 apples, red skin

Cinnamon powder

METHOD

Preheat the oven to 110C. Thinly slice the two apples, leaving the skin on.

Evenly space onto a lined baking tray, ensuring the apple slices don’t overlap.

Dust the slices with cinnamon. Place in the oven and cook for two hours, turning only at the one hour mark.

Allow to cool on a drying rack for 45 minutes – which will help the chips to become extra crispy.

Great packed in the school lunchbox.