Dried Apple Rings

Ingredients

• 1 tsp salt
• 1 lemon
• 1500 g apples

Instructions

1. 1.

   Stir 750 ml water with salt. Cut the lemon in half and squeeze out the juice. Add the lemon juice to the saline solution.

2. 2.

   Wash the apples, pat them dry, remove the core, and slice into about 5 mm thick rings. Immediately place each ring from an apple into the lemon‑saline solution and soak for 10 minutes. Remove the rings with a slotted spoon, drain on kitchen paper, and pat dry.

3. 3.

   Line a baking rack and grill grate with a double layer of muslin (or a clean kitchen towel) and arrange the rings side by side in a single layer on each.

4. 4.

   Dry the apple rings in an oven at 80 °C (convection 60 °C; gas: level 1) for about 3–4 hours, keeping the oven door slightly ajar. When pressed together, no moisture should escape, yet they should remain soft and flexible. Let the dried apple rings cool completely before storing them dry.