Snacking Smart
We all crave a satisfying mid-afternoon treat. These chips provide a healthy solution to that hunger. They combine nutritious whole grains with natural fruit. You avoid the sugar crash often caused by standard biscuits. The recipe uses simple pantry staples you likely own. You can make a batch for the week in minutes. Kids love the sweet crunch of these homemade crisps.
Fast, Healthy Snacking
You want a quick snack that still feels good. These chips solve the mid-afternoon slump. They use wholemeal spelt for a nutty crunch. Apple purée adds gentle sweetness and moisture. Cinnamon brings cosy flavour without fuss. The dough rolls easily and bakes fast. You get crisp, golden chips in under 30 minutes.
Spelt Apple Chips
Description
Thin, cinnamon-spiked chips made with wholemeal spelt flour and apple purée. They bake crisp, store well, and make an easy lunchbox or tea-time snack.
Ingredients
Instructions
- Preheat oven to 180°C (160°C fan). Line 2 baking trays with parchment.
- Whisk flour, cinnamon, baking powder, and salt in a bowl.
- In a jug, whisk apple purée, maple syrup, and melted coconut oil.
- Combine wet with dry. Stir to a dough, then knead briefly until smooth.
- Halve dough. Roll the first half very thin, 2–3 mm, on a lightly floured sheet.
- Cut into small rounds or triangles with a cutter or knife. Repeat with the second half.
- Arrange on trays. Bake 14–18 minutes until golden at the edges and firm.
- Cool on a wire rack. Chips crisp further as they cool. Store when fully cool.
Notes:
Thinner dough = crisper chips. Rotate trays halfway if your oven browns unevenly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 125kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 2.5g13%
- Sodium 85mg4%
- Potassium 110mg4%
- Total Carbohydrate 21g8%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- If chips soften after storage, re-crisp in a 160°C oven for 3–5 minutes.
- Cool completely before storing to prevent trapped steam.
Optional substitutions or variations
- Sweetener: Swap maple for agave or runny honey (not vegan).
- Oil: Use light olive oil or melted butter.
- Spices: Add a pinch of nutmeg or ginger; or swap cinnamon for pumpkin spice.
Storage, make-ahead, serving
- Storage: Airtight container at room temperature for 5–7 days.
- Make-ahead: Roll and cut, freeze flat on a tray, then bag. Bake from frozen, adding 2–3 minutes.
- Serving: Serve plain, with yoghurt for dipping, or drizzle with melted dark chocolate.
