1/4 C confectioners’ sugar
2 t ground cinnamon
4 large apples
Preheat oven to 250° F. In a small bowl, combine the sugar and cinnamon. Using a serated knife or mandoline, slice the apples lengthwise into 1/8″ rounds, discarding seeds and both ends.
Line two baking sheets with waxed or parchment paper. Lay out the apple slices in a single layer and sprinkle lightly with cinnamon sugar mixture.
Bake the apples, turning every 1/2 hour, until dry and crispy, about 1 1/2 to 2 hours. Remove and store in an airtight container.
Spreading and patting down the cinnamon sugar instead of sprinkling it provides a fun contrast on the chip, dark brown on one side, light on the other. Great served atop vanilla ice cream for a fun take on apple pie a la mode.