2 tsp cumin
Dash of sea salt
Freshly ground black pepper to taste
2 medium Granny Smith apples
Preheat oven to 200ºF.
Combine cumin, salt and pepper.
Place ½ of cumin mixture on parchment paper on a jelly roll pan.
Thinly slice apples, 1/8” thick.
Place on cumin mixture on parchment papered pan; sprinkle with remaining cumin mixture.
Bake 90 minutes, until crisp.
Immediately peel slices off pan and let cool. Store for up to 1 week in an airtight container.