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Deep-fried apple chips

post #1 of 5
5/29/08 at 6:21am
Thread Starter 
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?
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post #2 of 5
5/29/08 at 7:44am
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.
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post #3 of 5
5/29/08 at 8:56am
Oven drying is a nice way to go as well.
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post #4 of 5
6/20/08 at 11:04am
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....
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post #5 of 5
12/23/09 at 11:44am
I had an amazing salad at Nordstroms a few days ago which included apple-chips. I tried to make them at home with "some" success. I have a small deep fryer which only heats to 375. I dried the apple before putting them in the fryer. They took quite a while and some came out crispy but very 'absorbed' with oil. I'm guessing the heat wasn't close to high enough, there was too much moisture so I like the oven bake idea and will try that AND... that I didn't put enough of the chips in the fryer at once. Doesn't more things in a fryer work best to keep the heat up?? The few that I produced were pretty good though!
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