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Ingredients
4mediumapples(or however many apples you have room for on your drying rack)
1/3cupsolution to prevent browning Vitamin C powder with water OR a mixture of lemon juice and pineapple juice works well
Instructions
Cut apples into thin slices.
Dip in solution.
Distribute single layer on drying rack.
Dry until apples are leathery, very dry, and almost crispy.
Notes
I usually use about 1 tablespoon of lemon juice per 1 cup of pineapple juice for the anti-browning solution.But this is only a general guideline as amounts depend on your tastes and how white you want your apples to be.Pineapple juice will impart a bit of pineapple flavor to the apples (which I personally like). If you don’t want that flavor, you can add 1 or 2 tablespoons of water, but the apple will turn brown a little faster.If you want super white apples, you can increase lemon juice amounts, but, of course, this will make the apples more tart.