Sweet & Crispy Apple Chips
4 apples, fresh (sliced paper thin)
Mix of Splenda and ground cinnamon
On top of 2 large cookie sheets, use parchment paper. Preheat the oven to 225 degrees.
Core, then slice 4 apples as paper thin as possible (a mandoline slicer is helpful if you have one). Spread the apples in a single layer on top of the parchment paper. Sprinkle lightly with a cinnamon/Splenda mix.
Cook in the oven for 1 hour. Turn over, sprinkle again with Splenda/cinnamon and bake for another hour until lightly browned.
Store in an air-tight container, such as a zippered sandwich bag.