Serves: 3 dozen
- 4 large cooking apples
- 2 tsp crumbled thyme or sage
- 1/2 tsp of Olive Oil Divine’s Himalayan Pink Salt
- 1/2 tsp of freshly ground pepper
- 1/2 cup of Olive Oil Divine's Red Apple Dark Balsamic Vinegar
Peel apples and remove cores. Cut crosswise into rings about 1/8 - 3/8 inch thick as desired.
In a shallow dish, combine thyme, salt, pepper, and vinegar. Dip apple rings into this mixture, one at a time, shaking off excess.
Place apple rings on mesh drying trays.
Dry at 155 degrees Fahrenheit for about 4 hours or until firm and crisp.
Remove from trays and transfer to a wire rack to cool.