My kitchen smelled so good the day I made these – warm and spicy. I was actually becoming lightheaded from smelling my hands, even after washing them! They smelled of cinnamon, curry, peanut butter – which translated into warm, buttery sweetness. On my hands and in the kitchen.
I want to bottle that smell…
So, this really is’t much of a recipe, and while I used my dehydrator you could just as easily use your oven.
cinnamon curry apple chips
1 teaspoon curry powder
1 teaspoon cinnamon
~1 teaspoon water (enough to make a paste)
Slice apple horizontally, 1/5 inch thick, core middle as necessary. Spread cinnamon curry paste over one side of each slice (I started with a spoon, ended up using my fingers – much easier). Arrange in single layer on dehydrator sheet (or cookie sheet), dehydrate for 6+ hours on 125-135 (in oven at lowest heat, door open).
peanut butter apple chips
1 tablespoon peanut butter
Slice apple horizontally, 1/5 inch thick, core middle as necessary. Spread peanut butter over one side of each slice. Arrange in single layer on dehydrator sheet (or cookie sheet), dehydrate for 6+ hours on 125-135 (in oven at lowest heat, door open).
Another dehydrator creation we will enjoy year round! The peanut butter version stayed softer, but were no less wonderful. The cinnamon curry chips were crispier, and tasted warm and spicy! I love how they look – very pretty with the dark yellow spice and the marbled red of the apple peel.
Are you a fan of yellow curry spice? What is your favorite dried fruit?