The first and most important ingredient is, of course, an apple. I am fortunate to have a nice apple tree in the garden, which provides lovely apples with a really good acid balance. The apple is picked, washed, and the core is removed.

Next, the apple must be cut into thin fine slices. I highly recommend using a mandoline slicer, the thinner the better.

The fine slices now need a dip in the hot oil. I recommend keeping the oil at medium heat because if the apples are fried at high heat, they still turn fine and golden, but tend to become soft. This is because there is still moisture in the apple, and the hot oil quickly makes the apple golden on the outside. At medium heat, the apple dehydrates and becomes delicious and golden.

Carefully place the slices in the hot oil, and turn them regularly. Slowly, a beautiful golden color will emerge.

Carefully lift the apples out and place them on a piece of paper to absorb the excess oil. Then sprinkle the slices with coarse salt, this removes the last moisture and gives a delicious salty kick when the slices are eaten.

Let the apple chips dry completely; they will now become nice and crispy.

On this occasion, I served the crispy slices with a rich and smooth Jerusalem Artichoke Soup with Rosemary served with pan-fried scallops. Together, this dish provided almost everything, a truly delicious starter. I will later post the recipe here on the page and on my YouTube channel.

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