[alishah]

I'm planning to run a special today at my restaurant with deep-fried apple chips. Would the water in the apple have any adverse affects on peeling & coring the apples, then slicing them on a mandolin, and deep frying them??

This should produce something edible in the same capacity as potato chips, right?

[KYHeirloomer]

The short answer is, "yes."

The thinner you slice them, the more likely they will crisp up. I have had them just like potato chips, for instance.

Keep in mind, though, that the high moisture content of apples is likely to lower the temperature of the oil rather quickly. And that could impact on how many of these chips you could do at one time.

I would do some experimenting before putting them on a menu.

[m brown]

Oven drying is a nice way to go as well.

[3MenCatering]

I oven dry them as well, I do a neat little appetizer with apple crisps topped with waldorf chicken salad....kind of a cute play on the dish....