Raw Apple Cinnamon Crisps

This recipe came by mistake, actually. I was intending to make apple leather and, well, I sort of forgot about it as it was "cooking" in the dehydrator. When it came time to peel it off the dehydrator sheet, it came out in one large, very firm cracker which I then tasted and fell in love with. And ironically, I left it out (of the dehydrator) for a few hours and it became soft like fruit leather. So yes, you can have it both ways.

This recipe is best with tart green apples, but if tart isn't your thing, feel free to experiment with red apples, pears, or a combo of both. 

2 green apples, chopped, with peel

juice of one lemon

1 tsp cinnamon

Blend the three ingredients together and pour onto a dehydrator sheet fitted with a teflex sheet. Dehydrate overnight at 110 degrees. Break into little crisps and enjoy! Best if kept in an airtight container, although in a few days it will begin to soften naturally. If so, just pop them back in the dehydrator for a nice crispy treat!