Best Cumin Apple Chips Recipes

Crabmeat, Apple, and Mango Salad on Cumin Apple Chips image

Yield Makes 6 first-course servings

Number Of Ingredients 13

For dressing
1 medium Granny Smith apple, chopped (1 cup)
2 tablespoons chopped shallot
1 large garlic clove, chopped
2 tablespoons cider vinegar
3/4 teaspoon salt
2/3 cup extra-virgin olive oil
For salad
1 lb jumbo lump crabmeat
1/2 large firm-ripe mango, peeled, pitted, and cut into 1/4-inch dice (1/2 cup)
1 medium Granny Smith apple, cut into 1/4-inch dice
1/3 cup chopped fresh cilantro
Cumin apple chips

Steps:

Make dressing:
Purée apple, shallot, and garlic with vinegar and salt in a blender, scraping down sides several times, until very smooth. With motor running, add oil in a slow stream, then blend until emulsified and very smooth, about 30 seconds.
Make salad:
Gently stir together crab, mango, apple, cilantro, and 6 tablespoons dressing, then season with salt.
Just before serving, put 1 apple chip on each of 6 plates and top each chip with about 3 tablespoons crab salad. Layer with another chip and another 3 tablespoons crab salad, then top each stack with 1 more chip. Drizzle plates with some of remaining dressing and serve immediately.

Cumin Apple Chips image

Yield Makes 20 chips

Number Of Ingredients 6

3 tablespoons confectioners sugar
1 teaspoon ground cumin
1 medium Granny Smith apple
Special equipment:
a nonstick baking pad such as Silpat* or parchment paper
a wide (3 3/4-inch) mandoline or other manual slicer

Steps:

Preheat oven to 200°F and line a large baking sheet with baking pad or parchment.
Sift together confectioners sugar and cumin twice to evenly incorporate. Sift half of cumin sugar evenly onto baking sheet.
Cut apple crosswise into very thin round slices (about 1/16 inch thick) with slicer. Arrange 20 of largest slices nearly touching each other on baking sheet, then evenly sift remaining cumin sugar over apples. (Reserve remaining apple slices for another use.)
Bake slices in middle of oven until pale golden and beginning to crisp, about 1 1/2 hours. Immediately peel chips off pad and cool on a rack.
Available in most cookware shops.