Basically, you just have to peel, core and slice the apples. Next, give them a bath in lemon water, drain on a towel, and pat to dry.
So, the voices in my head did allow a bit of the skin to remain on the sliced apples.
However, these same voices encouraged me to alternate the direction when lining up the apples on the baking sheets.
Line with parchment to prevent sticking; four apples covered two half-sheet sized pans, approx. 18' x 13'.
I did have a few pieces left over to munch on, and Big Bird had a pile of apple scraps to eat and play with.
It took just about 2 hours; I flipped over all the slices half way through. You can tell when they are dry enough; they start to look leathery, wrinkle slightly like raisins, and become crisp. Your parchment paper will be dry underneath the slices and there will be no visible moister on the paper at all. Also, their volume will reduce by half. The two sheets will yield 1 full sheet of dried slices (see below). Four large Fuji-Fiji apples reduced to just over 2 cups of dried apple slices.
Hope you try them...enjoy!
Dehydrated Apple Slices adapted from The Food Network
4 large Fuji Apples
1/2 cup Lemon Juice
7 cups Water
Core and slice apples 1/4" thick, soak in lemon juice and water for 2-3 minutes, drain, pat to dry. Line 2 baking sheets with parchment and arrange apples so that none are overlapping. Bake at 200* for 2-3 hours, depending on the moisture content of your apples, flipping over the slices half way through. Cool on wire rack for 20 mins.
I have shared this on:
Thursday Favorite Things, Katherine's Corner