Nutrition per serving may change if servings are adjusted.
2 large apples, such as Braeburn, Jazz, Pink Lady, or Gala, cored
¼ cup sugar (see Tips)
2 teaspoons apple pie spice (see Tips)
Preheat oven to 200°F. Line two or three baking sheets with parchment paper; set aside.
Using a mandoline or a serrated knife, cut apples crosswise into ⅛-inch slices. Arrange slices in a single layer on baking sheets. In a small bowl combine sugar and apple pie spice. Sprinkle apple slices with half of the sugar mixture. Use a pastry brush to brush mixture over apple slices to cover evenly. (Or, place the sugar mixture in a small sieve; holding the sieve over the apple slices, stir the mixture with a spoon to evenly disperse the sugar mixture over the apples.) Turn apple slices and repeat with remaining sugar mixture.
Bake for 2 to 2½ hours or until crisp, turning apple slices and rotating pans every 30 minutes. Cool completely on wire racks. Store apple slices in an airtight container for up to 1 week.
Tips: Sugar Substitutes: Choose from Splenda Sugar Blend for Baking or C&H Light Sugar and Stevia Blend. Follow package directions to use product amount equivalent to ¼ cup sugar. Per Serving with Substitute: Same as above, except 67 cal., 19 g carb. (13 g sugars). Exchanges: 0 carb.
If desired, substitute 1¼ teaspoons ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice for the apple pie spice.