Apple chip

For semiconductor chips designed by Apple Inc., see Apple silicon.

Apple chips are chips or crisps that are prepared using apple. When stale, apple chips become drier and crispier. Contrary to modern belief, apple chips do not become chewier when stale, only harder. Apple chips may be fried, deep fried,^[1] vacuum fried,^[2] dehydrated^[3] or baked.^[4] Apple chips may have a dense and crispy texture, or may be puffed, yet still crispy.^[5] Microwave vacuum-drying may be used to prepare apple chips with a puffy and crispy texture.^[6] They may be seasoned with cinnamon and sweetened with confectioners sugar.^[7] Apple chips may be consumed as a snack food,^[8] and may be accompanied with various dips^[9] and other foods. Apple chips are mass-produced in the United States.^[10]

Dried apple chips

Basic dehydrated apple chips

Use in dishes

Apple chips may be used in sandwiches^[11] and as an ingredient in desserts^[12] and sweets, such as cookies.^[13] They may also be used as a garnish on dishes.^[14]

Manufacturers

Apple chips are mass-produced by some food manufacturers. Companies that produce them include Seneca Foods, Bare Fruit, Buddy Fruits^[15] and Tyrrell's^[16] Bare Fruit and Buddy Fruits apple chips are prepared using only apples as their sole ingredient.^[15]

See also

• Banana chip
• List of apple dishes
• List of deep fried foods
• List of dried foods
•   Food portal

References

1. Sumnu, S.G.; Sahin, S. (2008). Advances in Deep-Fat Frying of Foods. Contemporary Food Engineering. CRC Press. p. 31. ISBN 978-1-4200-5559-7. Retrieved May 7, 2015.
2. Shyu, Shyi-Liang; Hwang, Lucy Sun (February 16, 2011). "Effects of processing conditions on the quality of vacuum fried apple chips". Food Research International. 34 (2–3): 133–142. doi:10.1016/S0963-9969(00)00141-1.
3. Sham, P.W.Y.; Scaman, C.H.; Durance, T.D. (2001). "Texture of Vacuum Microwave Dehydrated Apple Chips as Affected by Calcium Pretreatment, Vacuum Level, and Apple Variety". Journal of Food Science. 66 (9): 1341–1347. doi:10.1111/j.1365-2621.2001.tb15212.x.
4. Fercher, D.; Karrer, A.; Limbeck, K. (2013). Austrian Desserts and Pastries: 108 Classic Recipes. Skyhorse Publishing Company, Incorporated. p. 243. ISBN 978-1-62873-134-7.
5. Regier, M.; Schubert, H.; Knoerzer, K. (2005). The Microwave Processing of Foods. Woodhead Publishing Series in Food Science, Technology and Nutrition. Elsevier Science. p. 81. ISBN 978-1-84569-021-2.
6. Sun, D.W. (2014). Emerging Technologies for Food Processing. Food Science and Technology. Elsevier Science. pp. 433–434. ISBN 978-0-12-410481-5. Retrieved May 7, 2015.
7. "FOX 4 Healthy Habits: Cinnamon Apple Chips recipe". fox4 Kansas City. August 31, 2014. Retrieved May 7, 2015.
8. "Research and production of apple chips". China National Knowledge Infrastructure. February 2, 2000. Retrieved May 7, 2015.
9. Traverso, A. (2011). The Apple Lover's Cookbook. W. W. Norton. p. 84. ISBN 978-0-393-06599-2. Retrieved May 7, 2015.
10. Agro-ecology News and Perspectives. The College. 1989. p. cix.
11. Tuminelly, N. (2012). Let's Cook with Apples!: Delicious & Fun Apple Dishes Kids Can Make. Super Simple Recipes Series. ABDO Publishing Company. pp. 11–12. ISBN 978-1-61480-108-5.
12. Iuzzini, J.; Finamore, R. (2010). Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef. Potter/TenSpeed/Harmony. p. 146. ISBN 978-0-307-88564-7. Retrieved May 7, 2015.
13. Ginsberg, A. (2012). The Daily Cookie: 365 Tempting Treats for the Sweetest Year of Your Life. Andrews McMeel Publishing, LLC. p. 80. ISBN 978-1-4494-2351-3.
14. Reichl, R.; Willoughby, J.; Stewart, Z.E. (2006). The Gourmet Cookbook: More Than 1000 Recipes. Houghton Mifflin. p. 76. ISBN 978-0-618-80692-8.
15. Wong, Venessa (July 20, 2013). "Alternative chips doing a crisp business". SFGate. Retrieved May 7, 2015.
16. "Tyrrells launches apple crisps in Sainsbury's". The Grocer. September 22, 2013. Retrieved May 7, 2015.

Further reading

• Konopacka, D.; Plocharski, W. J. (2001). "Effect of raw material storage time on the quality of apple chips". Drying Technology. 19 (3–4): 559–570. doi:10.1081/drt-100103934. S2CID 95103460.