10 apples (any kind will work)
4 tablespoons sugar
2 tablespoons cinnamon
Using a corer or a sharp small paring knife, remove the cores of the apples. Peel the apples. Reserve these cores and peels for the next recipe, apple jam. If you have a mandolin, use this to thinly slice the apples. If not, just use a sharp knife and cut the apple as thinly as possible from top to bottom.
Preheat your oven to 100 degrees Celcius. Line 2 baking sheets with baking paper.
Combine cinnamon and sugar together in a small bowl
Lay as many apple slices as you can fit flat on the baking tray and scatter with cinnamon sugar mixture.
Bake for about 2-3 hours or until apples are dehydrated. Once they reach a dry but not crunchy stage, they are fine to remove; they get crunchy as they cool. Keep in an airtight container for up to 2 weeks. This amount filled a 1 litre container.