You Will Need
- Craft knife or sharp kitchen knife
Cut the apples into 5mm-thick rings, keeping the core in the centre. Remove the pips but leave the skin on – it’s full of nutrients.
Take a piece of string or thread and slide the apple rings along it, leaving a little space between each one to help with drying.
Tie both ends to a supportive structure – full wine bottles work well – laying newspaper beneath it to catch any drips.
Leave the apples for several days, every now and then checking that they aren’t touching, until they are dry.
The apples will be chewy and sweet. Put them in an airtight container and store in a cool, dark place. Use within six months.
Illustration by Enya Todd