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Cinnamon Apple Chips
Chef:  Marlene Neufeld - Buhler, KS          Category:  Appetizers

non-stick cooking spray
1 cup water
1 cup sugar
2 (large) unpeeled apples
1 teaspoon cinnamon
1/4 cup red hot candies

Directions: Heat oven to 225°F. Set wire cooling rack on foil to catch drips. Lightly coat rack with non-stick cooking spray. Put water and sugar in a 2 quart saucepan. Add 1 teaspoon cinnamon and the 1/4 cup red hot candies. Boil vigorously 5 minutes until it is a light syrup consistency. Core and quarter apples. Cut each quarter in 10 to 12 thin wedges. Put in a large metal bowl and add boiling hot syrup. Toss apples with tongs until well coated. Remove wedges separately and place close together on prepared rack. Replace foil, bring up sides and crimp to edge of rack. Bake 2 1/2 to 3 hours. Loosen chips; let cool on rack. As they cool, they become crisp. Store in an airtight container.

Notes: You will need tongs and a wire cooling rack at least 18x14 1/2 inches long or two smaller racks. These are like eating peanuts and it's hard to stop.