Five-Spice Apple Chips

Years ago, The Chef and I saw a recipe for "Cumin Apple Chips" from Gourmet Magazine and were instantly intrigued. After making them we decided that cumin wasn't quite right so The Chef ingeniously came up with the idea to use Five Spice Powder instead.

If you're unfamiliar, Five Spice Powder is a deeply aromatic, Chinese spice blend that typically includes star anise, anise seed, ginger, cloves, cinnamon and sometimes pepper. It is mainly used in savory dishes but the blend of spices compliments fall fruits so well, I often use it in desserts this time of year.

A few things to know about making apple chips - they takes a long time to bake, the recipe doesn't yield that many chips, but they are so yummy that they will be eaten in far less time than it took to make them. The use of a mandoline and baking sheet liners such as a Silpat is essential. If the apples aren't sliced thinly enough, they will be chewy rather than potato-chip-crisp.

I think that Haralson apples make the best apple chips but feel free to use whatever variety you like. I have had success with many different kinds.

• 2 apples
• 1/2 cup powdered sugar
• 1 tablespoon five spice powder

Slice the apple on a mandoline very thin (you don't have to worry about peeling, coring, or deseeding the apples), about 1/16 of an inch thick. Over a bowl, sift together the sugar and spice.

Heat the oven to 200 degrees. Line 2 baking sheets with Silpat liners. Pour the sugar mixture back into the sifter and liberally sift it over the Silpat. Place the apple slices on it and sift the sugar mixture over the top.

Place in the center of the oven and bake for 2 hours. Peel the apple slices off the Silpat and allow them to cool on a wire rack. Store the apple chips in a sealed plastic bag or container.

Adapted from a recipe in Gourmet Magazine.