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Easy Honey-baked Figs

Impress your guests with this delicious, light dessert that you can make in less than an hour. These easy, honey-baked figs are a classy way to end a meal. 

baked figs with Greek yogurt

I love perfectly ripe fresh figs! Not only do they taste great, but they are nutritional powerhouses, too –  high in fiber, vitamins, and minerals!

Luckily, here in Greece, there are plenty of figs and lots of different varieties. The most popular ones are green and black.

For this recipe, I used a variety called Vasilika, or Royal figs. They’re dark purple, but some have green and pale yellow streaks, too. I like them because they’re a bit sweeter than the green ones. You can use any variety, really, as long as they’re fresh.

These honey-baked figs are divine and so EASY to make! You only need 5 ingredients!  

Whenever I have fresh figs, I usually make jam, but this year, I wanted to develop a new recipe. I decided to infuse different flavors together and bake them. I was really surprised with the outcome! 

I serve them over Greek yogurt (pictured in this post). They look so elegant with the flower-like shape! Perfect for a dinner party!

Aaaaaand, they’re absolutely AMAZING with vanilla ice cream (just about everything is, right?). Of course, they’re great on their own, too!

baked figs with greek yogurt

What do these honey-baked figs taste like?

I would say the taste is a combination of honey and jam, but with a mild, sweet flavor and a hint of nuttiness. The spices, honey, and cognac really enhance the delicate flavors of the fruit. The brown sugar adds a subtle caramel flavor that compliments the figs really well and gently caramelizes them. When you take them out of the oven, there’s a gorgeous red syrup in the baking dish – so good!

WHAT YOU NEED TO MAKE EASY HONEY-BAKED FIGS

Fresh figs – Any variety will do.

Honey – For this recipe, I used Greek flower honey. For a vegan alternative, use maple syrup, instead. 

Dark brown sugar – Perfect for a nice caramel undertone.

Spices – I use cinnamon and nutmeg.

Cognac/Brandy – It adds a nice aroma and really captures the overall flavor without being boozy. Instead of cognac or brandy, you could add a sweet wine, like Mavrodafni. 

HOW TO MAKE EASY HONEY-BAKED FIGS

They are really simple to make. Here’s what to do:

baked figs steps

TIPS FOR SUCCESS

  • You can use any variety of fresh figs, but I find the darker ones are better for this recipe, especially when they are ripe.
  • When you cut the figs, make sure you don’t cut all the way through. That way they keep their pretty flower shape after baking.
  • Use a small baking pan so that the figs are close together and hold their shape. I used a 10 x 7.5 inch / 26 x 19.5 cm pan.
  • Store any leftovers in an airtight container in the refrigerator for up to a week.

IDEAS FOR SERVING HONEY-BAKED FIGS

Here are a few ideas you may want to try:

  • Serve them just as they are! If you’re a fig lover, you will really like them on their own, especially with some walnuts. 
  • With Greek yogurt. The tanginess of the yogurt really pairs well with the syrup and the fruit. If you’re entertaining, this would make a very impressive dessert, too!
  • With vanilla ice cream. OMG! A remarkable combination!
  • Over oatmeal. This would make a nice breakfast.
  • With bread. You could have them over slices of sourdough bread as a snack or appetizer.
  • With cheese. Add them to your cheese board for a Mediterranian twist! In Greece, they’re sometimes served on top of Greek gruyere cheese or goat cheese. 

Enjoy!

Let me know how these honey-baked figs turn out for you in the comments below! I’d love to hear from you!

~Voula

baked figs with greek yogurt
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5 from 1 vote

Easy Honey-baked Figs

Impress your guests with this delicious, light dessert that you can make in less than an hour. These easy, honey-baked figs are a classy way to end a meal. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer, Dessert, Snack
Cuisine: American, Greek
Keyword: easy, honey, baked, figs
Servings: 6

Ingredients

  • 12 fresh figs
  • 4 tablespoons dark brown sugar
  • 2 tablespoons honey
  • 3 tablespoons cognac or brandy
  • 2 cinnamon sticks
  • a pinch of freshly ground nutmeg (optional)
  • Greek yogurt or vanilla ice cream and a few walnuts (optional)

Instructions

  • Preheat the oven to 392 °F / 200 °C.
  • Wash the figs and pat them dry.
  • Cut the figs into quarters, but not all the way through.
  • Line the figs in a pan and open them like a flower.
  • In a small bowl, mix the honey and sugar together.
  • Add a teaspoon of the sugar mixture inside the center of each fig.
  • Pour the cognac/brandy over the figs.
  • Add the nutmeg and cinnamon sticks and bake for about 25 minutes.
  • Remove from the oven and cool for about 5 minutes.
  • Serve with Greek yogurt, vanilla ice cream, or on their own. Garnish with some walnuts, if desired.
  • Store in an airtight container in the refrigerator for up to a week.
  • Enjoy!

Notes

  • You can use any variety of fresh figs, but I find the darker ones are better for this recipe, especially when they are ripe.
  • When you cut the figs, make sure you don’t cut all the way through. That way they keep their pretty flower shape after baking.
  • Use a small baking pan so that the figs are close together and hold their shape. I used a 10 x 7.5 inch / 26 x 19.5 cm pan.
© Pastry Wishes
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Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)

There’s nothing like a refreshing watermelon slushie on a hot summer day! This easy, healthy ice cold drink is a perfect way to beat the heat! And with only 2 ingredients, you’ll be making it all summer long!

 

homemade watermelon slushie

Summer wouldn’t be summer without watermelons! They’re cool and refreshing on their own, but they also make AMAZING, thirst-quenching slushies.

This frosty, watermelon slushie recipe is pure summertime in a glass!

Slushies bring back a lot of memories from my childhood! I used to drink them all the time, but I never made my own. When I first made this slushie, I gulped it down so fast I got a brain freeze, just like when I was a kid! 🤪

You will love this recipe because:

  • it’s healthy.
  • it’s great for kids.
  • there’s no added sugar.
  • it’s refreshing.
  • it’s SO easy to make.
  • it’s DELICIOUS!!!

To make it, you only need some watermelon and a little water. That’s literally it!

It can’t get any easier than that!

homemade watermelon slushie

If you want, of course, you could add a few other ingredients to kick it up a notch according to your preferences. Here are some ideas:

Sweetener: Depending on how ripe the watermelon is, you may not need to add any sweetener. But, if it’s not that sweet, you could add a little sugar, stevia, maple syrup, or honey. 

Lemon/Lime: You could use a little bit of lemon or lime juice to add a little tang and enhance the flavor.

Mint: I love mint! You could blend a few leaves to the slushie to make it even more refreshing, if you like!

HOW TO FREEZE WATERMELON

1 Cut the watermelon into even-sized cubes and remove any seeds.

2 Place the watermelon cubes on a baking sheet lined with parchment paper. 

3 Freeze for about 1-3 hours and then make the slushie or freeze overnight and make the slushie the next day.  I prefer freezing it overnight.

HOW TO MAKE EASY HOMEMADE WATERMELON SLUSHIE

1 Put the frozen watermelon in a food processor (or a high-powered blender).

2 Add a splash of water and blend.

That’s it!

homemade watermelon slushie

 

WATERMELON SLUSHIE VARIATIONS

Even though this slushie is great as is, there are lots of different variations you may want to try. 

  • You can use basil instead of mint. I think basil goes really well with watermelon.
  • You can add some strawberries. I also think blueberries would be nice, too. Of course, it would be better if the berries were frozen, but fresh would also work.
  • Coconut milk would give it a really nice tropical twist.
  • For those who drink alcohol, a splash Ouzo would add a nice Greek touch. You could also add Vodka, white wine, or your favorite liquor.

TIPS FOR SUCCESS

  • I have made this without freezing the watermelon, but it turned out more like a juice, rather than a slushie. For best results, freeze the watermelon overnight before you make the slushies.
  • Start off by pulsing for about half a minute and continue until there aren’t any big chunks left, or it reaches the consistency you like. If it’s a bit too thick, you could add a little bit more water. You don’t want to overblend the mixture, though, otherwise it will end up too watery.
  • It’s best served immediately.

I hope you enjoy this recipe!

Looking for more summer recipes? You may also enjoy my Easy No-churn Vanilla Ice Cream (+ Secret Ingredient) or my Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)!

Let me know how this easy homemade watermelon slushie turned out for you in the comments below! I’d love to hear from you!

~Voula 😀

 

Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)

There’s nothing like a refreshing watermelon slushie on a hot summer day! This easy, healthy ice cold drink is a perfect way to beat the heat! And with only 2 ingredients, you’ll be making it all summer long!
Course: Dessert, Drinks
Cuisine: American, Greek
Keyword: healthy, watermelon, slushie, frozen, vegan, refined sugar free
Servings: 2 -3

Ingredients

  • 2 cups watermelon, cubed
  • about ½ cup water
  • lemon/lime slices (optional)
  • fresh mint sprigs (optional)

Instructions

Freeze the watermelon

  • Cut the watermelon into even-sized cubes and remove any seeds.
  • Place the watermelon cubes on a baking sheet lined with parchment paper. 
  • Freeze for about 1-3 hours or overnight. I usually freeze the cubes overnight.

Make the slushies

  • Put the frozen watermelon cubes in a food processor (or a high-powered blender) and pulse for about half a minute, adding a splash of water. Continue until there aren’t any big chunks left, or it reaches the consistency you like, adding more water if necessary. Don't overblend.
  • Serve immediately.
  • If you like, garnish with lemon/lime slices and fresh mint sprigs.
  • Enjoy!

Notes

© Pastry Wishes
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Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!

strawberry mint sorbetSummers in Greece are HOT! So when strawberries are in season, I love making this easy strawberry mint sorbet. It’s sweet, slightly tangy, yet cool and refreshing at the same time! This healthy summer snack is a perfect way to beat the heat!

What is sorbet?

Sorbet is a combination of pureed fruit or fruit juice, and a sweetener which is then frozen. It’s typically made without eggs or milk. Classic sorbet is usually made with a simple syrup consisting of sugar and water.

This recipe, however, is much healthier because it’s made with honey! For a vegan sorbet, just replace the honey with maple syrup!

What you’ll need to make strawberry mint sorbet

  • Strawberries: I use fresh strawberries.
  • Sweetener: I use good quality Greek honey. For a vegan option, use equal amounts of maple syrup, instead.
  • Mint: I use fresh mint leaves.
  • Lemon juice: It really adds a nice tanginess.
  • Liquor: I use Vodka, but you could use your favorite liquor of choice.

How to make strawberry mint sorbet.

There are two different methods I’ve used to make this sorbet.

Method #1

This method is for those who don’t want any seeds or pieces of fruit or mint in their sorbet.

All you do is put all the ingredients in a food processor or blender and process until smooth.

Taste and adjust the sweetness, adding more honey/maple syrup if needed.

Strain the mixture using a fine mesh strainer or sieve, pressing the pulp with a spatula. Discard whatever remains in the strainer.

Line a baking sheet with parchment paper and pour the sorbet mixture onto it. Make sure you evenly spread the mixture on the tray. Then put the tray in the freezer for about 2-3 hours.

After it has frozen, take the tray out of the freezer and break it into small chunks. The chunks should be small enough to fit into your food processor or blender.

Blend or process the pureed chunks using a spatula to scrape the sides and push all the chunks down so that they’re all well blended.

Put it in a freezer-safe container and put it back in the freezer for about 1-2 hours or until frozen.

Method #2

This method is my favorite because it’s quicker and easier! It doesn’t involve any straining, so all the pieces of fruit and mint are in it. Personally, I like the seeds and the tiny pieces of mint and I think they’re healthy. It’s the method I used for all the pictures, too. That’s why you can see the tiny pieces of mint in all the pictures!

Here’s how to make it:

strawberry mint sorbet

Then you put it in the freezer for about 1-2 hours or until frozen.

Why use Vodka in sorbet?

I use Vodka because alcohol reduces the sorbet’s freezing point and it prevents the sorbet from freezing solid. So, the more alcohol you add, the softer the sorbet, which means it can melt fast. That’s why I use a small amount of Vodka. Also, you cannot taste the Vodka at all in the sorbet; I only use it to help give the sorbet a smoother texture and to prevent any ice from forming.

strawberry mint sorbet

 TIPS FOR SUCCESS

  • Use the best fruit you can find.
  • I really love mint, that’s why I use quite a lot in this recipe. If you’re not crazy about mint, I suggest starting out with a few mint leaves and then tasting the processed/blended mixture to see if you want more. Of course, you could reduce the amount in the recipe or omit it altogether. You could also use basil leaves, instead.
  • Instead of Vodka, you can use your favorite liquor of choice, just keep in mind that it might affect the overall flavor of the sorbet. I use Vodka because you can’t taste it in the sorbet at all, but other liquors might have an aftertaste.
  • Before freezing, cover the sorbet mixture with plastic wrap making sure it’s touching the surface. Then cover securely with aluminum foil or a tight lid. The plastic wrap together with the lid/aluminum foil will prevent ice crystals from forming and it will also protect the sorbet from absorbing odors.

I hope you enjoy this easy strawberry mint sorbet!

~Voula

Let me know how this  Easy Strawbery Mint Sorbet turns out for you in the comments below. I’d love to hear from you!

strawberry mint sorbet
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5 from 1 vote

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!
Prep Time10 mins
Total Time2 hrs 10 mins
Course: Dessert, Snack
Cuisine: American, Greek
Keyword: easy,, frozen dessert, no refined sugar, no sugar, honey, maple syrup,, strawberry mint, sorbet,, vegan option
Servings: 3 - 4 (about 1/2 a quart/liter)

Ingredients

  • about 15 strawberries (350g / 12.3 oz) washed, stems removed
  • 1-2 tablespoons honey or maple syrup (plus more to taste)
  • a handful of fresh mint leaves (10 g / 0.4 oz)
  • 1 tablespoon lemon juice
  • 1 tablespoon Vodka (or your favorite liquor of choice)

Instructions

  • Put all the ingredients in a food processor or blender.
  • Process/Blend until smooth. Taste and add more honey/maple syrup or mint if necessary.
  • Pour into a freezer-safe container. Even out the mixture.
  • Cover with plastic wrap making sure it’s touching the surface. Then cover securely with aluminum foil or a tight lid.
  • Put it in the freezer until it’s frozen (about 1-2 hours).
  • Garnish with fresh mint leaves.
  • Enjoy!

Notes

Store in the freezer for up to 2 weeks.
The recipe can easily be doubled.
© Pastry Wishes

 

 

 

 

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HEALTHY TAHINI BREAKFAST COOKIES – VEGAN, GF, REFINED SUGAR FREE, OIL FREE

These healthy tahini breakfast cookies are soft and chewy and made with wholesome ingredients. They are also vegan, naturally gluten free, refined sugar free, oil free, and totally fuss-free!

healthy tahini breakfast cookies

Cookies for breakfast?  Of course!  Don’t worry; no one will scold you for having these cookies for breakfast! Trust me!

These healthy tahini cookies are a great way to start the day. And they are a cinch to make!

healthy tahini breakfast cookies

You’ll absolutely fall in LOVE with these tahini breakfast cookies because they are

  • incredibly easy to make.
  • nutritious.
  • made in only one bowl.
  • customizable.
  • perfect for both lunch boxes AND cookie jars!
  • great for grab-and-go mornings!

WHAT YOU’LL NEED

Tahini: I use sugar free organic Greek tahini.

Oats: I use old-fashioned oats.

Nuts: I use walnuts.

Maple syrup: It really has a nice, rich flavor without making the cookies overly sweet.

Spices: I use a combination of cinnamon, ground nutmeg, and ground cloves. I think they go great with maple syrup!

Vanilla: I use pure vanilla extract.

Fruit: I use dried cranberries.

HOW TO MAKE HEALTHY TAHINI BREAKFAST COOKIES IN 4 EASY STEPS

STEP 1

Put all the ingredients in a large bowl and mix until well combined using a silicone/rubber spatula.

STEP 2

Form balls with a cookie scoop or spoon, about 25 g / 0.88 oz each and place them on a baking sheet.

STEP 3

Gently press each ball with the palm of your hand to flatten them slightly.

STEP 4

Bake.

That’s literally it!

healthy tahini breakfast cookies

 TIPS FOR SUCCESS

  • I suggest weighing each ball of dough so that the cookies bake uniformly. For this recipe, each piece of dough I weighed was around 25 g / 0.88 oz each, which resulted in 16 cookies.
  • Don’t make these cookies too flat. There aren’t any leaveners in them, so they won’t puff up or rise much in the oven.
  • These cookies tend to turn light brown on the bottom, rather than on the edges. So, I wouldn’t bake them longer than suggested. This way they stay soft and chewy, even a few days later. If you overbake them, they’ll get hard.

CUSTOMIZABLE VARIATIONS

  • Honey: You could replace the maple syrup with honey, but keep in mind that it will be a bit sweeter.
  • Add-ins: Feel free to add in some of your favorites, like raisins, shredded coconut, chopped almonds, dried apples or apricots! OR…chocolate chips!! The sky’s the limit, really!
  • Flavorings: Orange or lemon zest would bring out a nice citrus flavor.

I hope you enjoy these healthy tahini breakfast cookies!

~Voula

Let me know how these healthy tahini breakfast cookies turn out for you in the comments below! I’d love to hear from you!

WANT TO TRY MORE HEALTHY RECIPES? Check these out!

Greek Baklava Rolls (Saragli) – Refined Sugar Free 

How to Make Homemade Peanut Butter (Step-by-step Tutorial)

Sugar Free Whole Wheat Chocolate Cupcakes

Easy Apple Chips

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5 from 1 vote

HEALTHY TAHINI BREAKFAST COOKIES – VEGAN, GF, REFINED SUGAR FREE, OIL FREE

These healthy tahini breakfast cookies are soft and chewy and made with wholesome ingredients. They are also vegan, naturally gluten free, refined sugar free, oil free, and totally fuss-free!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Greek
Keyword: breakfast, cookies, easy,, gluten free, healthy, oil free, sugar free, tahini, vegan
Servings: 16 cookies

Ingredients

  • ½ cup (125 g / 4 oz) sugar free tahini
  • ¼ cup (75 ml / 3 fl oz) maple syrup
  • ¾ cups (70 g / 2.5 oz) old-fashioned oats
  • ½ cup (70 g / 2.5 oz) walnuts, chopped
  • ¼ cup (40 g / 1.4 oz) dried cranberries
  • 2 teaspoons cinnamon
  • a pinch of ground nutmeg
  • a pinch of ground cloves
  • 1 teaspoon vanilla

Instructions

  • Preheat the oven to 180°C / 350°F.
  • Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, add all the ingredients and mix until just combined using a silicone/rubber spatula.
  • Form balls with a cookie scoop or spoon. Each ball should weigh about 25 g (0.88 oz). Place them on a baking sheet.*
  • Gently press each ball with the palm of your hand to flatten slightly. Don't make them too flat.
  • Bake for 10 - 12 minutes. They will turn light brown on the bottom rather than the edges. Leave them on the baking sheet for another 5 minutes.
  • Transfer the cookies to a wire rack to cool completely.
  • Store in an airtight container at room temperature for about 5-6 days.
  • Enjoy!

Notes

* The size of your cookies before you bake them will determine the overall servings. I suggest weighing each ball of dough so that the cookies bake uniformly.
For this recipe each piece of dough I weighed was about 25 g / 0.88 oz,  which resulted in 16 cookies.  
© Pastry Wishes 

 

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HOW TO MAKE HOMEMADE PEANUT BUTTER (Step-by-step Tutorial)

This healthy, homemade peanut butter is refined sugar free and SO EASY TO MAKE! All you need is 4 simple ingredients and about 15 minutes!

homemadepeanutbutter

This homemade peanut butter is DELICIOUS! You will be surprised how easy it is to make peanut butter at home.

What I really love about this all-natural peanut butter is that I can control how sweet, creamy, or chunky I want it to be. Also, compared to store-bought, the flavor is unbeatable. And, most importantly, there are no strange ingredients or preservatives – you know exactly what’s in it!

What you’ll need to make homemade peanut butter:

homemade peanut butter ingredients

It only takes 4 simple steps to make your own peanut butter; that’s it! I think once you try this and see how easy it is, you’ll be making it often!

HOW TO MAKE HOMEMADE PEANUT BUTTER

 homemade peanut butter steps

 How to make creamy peanut butter

If your mixture isn’t creamy enough, just add a teaspoon of oil and start the processor again. Continue adding oil, a teaspoon at a time, until you get the consistency you like. Be careful, though, if you add too much oil, you could make the peanut butter too thin.

How to make chunky peanut butter

Take about 50 of the roasted peanuts and coarsely chop them. You don’t want to crush them completely, though. Set them aside. Process the remaining nuts (adding oil if needed) until the mixture reaches the consistency you like. Then add the coarsely chopped peanuts and mix until well combined.

TIPS FOR SUCCESS

  • Make sure the nuts are evenly spread out on the tray and they’re not overlapping.
  • Adding the vegetable oil (or peanut oil) will help make the peanut butter spreadable and prevent it from becoming too tough.
  • Adding honey or maple syrup is totally optional, but it really adds flavor.
  • This recipe turns out great with a high-powered food processor, but it should also work with a blender, depending on how powerful it is, however, you may need to blend it longer. Generally speaking, the higher the wattage, the more powerful the blender, which will affect how smooth the peanut butter will be.

 

homemade peanut butter

 

Enjoy!

~Voula 😀

Let me know how this homemade peanut butter turned out for you in the comments below! I’d love to hear from you!

HOW TO MAKE HOMEMADE PEANUT BUTTER (Step-by-step Tutorial)

This healthy, homemade peanut butter is refined sugar free and SO EASY TO MAKE! All you need is 4 simple ingredients and about 15 minutes!
Prep Time15 mins
Course: Dessert, Snack
Cuisine: American
Keyword: homemade, refined sugar free, how-to, healthy, peanut butter
Servings: 1 cup

Ingredients

  • 1 ½ cups (250 g / 8.8 oz) raw, unsalted, shelled peanuts
  • 1 tablespoon vegetable oil or peanut oil (+ 1-2 tablespoons extra)
  • maple syrup/honey to taste (optional)
  • salt to taste (optional)

Instructions

  • Preheat oven to 180°C (350 °F).
  • Spread a layer of peanuts on a baking tray and roast them for about 10-12 miunutes, or until they are golden brown.
  • Add the warm peanuts to a food processor. Pulse for about 3 seconds to break down the peanuts. Process the peanuts until the mixtur reaches the consistency you like. First they will become crumbly, then a thick wet paste will form.
  • Add the oil and continue processing until smooth and shiny, adding more oil if necessary.
  • Add the sweetener and salt to taste and process on high speed for 1-2 more minutes.
  • Transfer the peanut butter to a sterilized jar or an airtight container.
  • Store in the refrigerator for up to 3 weeks.
  • Enjoy!

Notes

  • This recipe turns out great with a high-powered food processor, but it should also work with a blender, depending on how powerful it is, however, you may need to blend it longer. Generally speaking, the higher the wattage, the more powerful the blender, which will affect how smooth the peanut butter will be.
© Pastry Wishes
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Easy Apple Chips

Sweet, crunchy, healthy and delicious! Apple chips are so simple to make at home and the best thing is you DON’T need a dehydrator!

Easy Apple Chips

I usually make apple chips in the fall when I want something sweet to snack on, but healthy, too! 

This recipe has only 2 ingredients: apples & ground cinnamon! They’re baked, NOT fried, so they’re incredibly healthy. They’re also a great lunch box snack for kids! 

Easy Apple Chips

What’s the best apple for apple chips?

I like sweet apples for this recipe, but just about any apple will do. Some varieties have more moisture than others, which will affect the baking time and the color of the chips after they’re baked. 

How do you cut apple chips?

The thinner the slices, the crispier they become. Thick slices will not get crunchy, like chips should be! That’s why I always use a mandoline slicer to make them paper thin. If you don’t have one, you can just slice them with a sharp knife, but make sure you slice them as thinly as you possibly can. 

How long does it take to make easy apple chips?

The key to making apple chips is to bake them slowly at a low temperature. I found that baking them at 250 °F / 120°C for about 2 – 2 1/2 hours is ideal. Another factor that affects the baking time is the variety of apples you choose and how much moisture they have. Some varieties need more time in the oven. 

Can I add anything to the apple slices before I bake them?

Sure! You can add some sugar or brown sugar, or you can try one of the following variations:

  • Lightly sprinkle them with freshly grated nutmeg.
  • Brush each slice with honey or maple syrup.

Easy Apple Chips

 

HOW TO MAKE APPLE CHIPS IN 4 EASY STEPS

STEP 1: PREPARE YOUR APPLES

Wash and dry your apples. 

STEP 2: SLICE YOUR APPLES

Cut the top off the apples. Using a mandoline slicer and starting from the top, carefully slice your apples as thin as possible. By slicing them this way, each one will have a cute little “star” inside! You can core them if you like, but you won’t get the beautiful design in the middle! 

STEP 3: PREPARE YOUR BAKING TRAY

Line a baking tray with parchment paper and place each slice on it, making sure that the slices don’t overlap.

STEP 4: BAKE

Sprinkle the slices with cinnamon and bake for about 2- 3 hours, flipping the slices over halfway. Turn off the oven when done and keep the chips inside. The slices will become crispier as they cool off.

What goes with apple chips?   

There are lots of ways to enjoy apple chips, depending on your mood.

If you want to stay healthy…

enjoy them straight out of the oven!

If you’re feeling more adventurous…

serve them with oatmeal or dip them in Greek yogurt topped with walnuts, raisins, and honey!

If you’re feeling naughty…

dip them in Nutella or pour some melted chocolate or caramel sauce over them (with a scoop or 2 of vanilla ice cream on the side)!

P.S. No matter what mood you’re in, these apple chips tend to disappear fast!

Please let me know how these easy apple chips turned out for you in the comments! I would love to hear from you!

EASY APPLE CHIPS

Sweet, crunchy, healthy and delicious! Apple chips are so simple to make at home and the best thing is you DON’T need a dehydrator!
Course: Snack

Ingredients

  • 2 medium apples
  • 1-2 teaspoons ground cinnamon

Instructions

  • Preheat the oven to 120°C / 250 °F.
  • Wash and dry the apples.
  • Cut the top off the apples. Starting from the top, carefully slice your apples as
    thin as possible using a mandoline slicer or a sharp knife. You can core them, if you like
  • Line a baking tray with parchment paper and place each slice on it, making sure that the slices don’t overlap.
  • Sprinkle the slices with cinnamon and bake for about 2- 3 hours, flipping the slices over halfway. 
  • Turn off the oven when done and keep the chips inside. The slices will become crispier as they cool off.
  • Store them in an airtight container right away.
  • Enjoy!

Notes

  1. Apple chips can be stored in an airtight container for up to a week.
  2. They are best the day they are made because they lose their crispiness as days pass. If they become soft, you can put them back in the oven at 100 ° C / 212 °F, for about 15 -20 minutes and allow them to cool in the oven.
©Pastry Wishes

 

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