Apple FriesPosted: July 12, 2014 Filed under: Desserts, Traditional | Tags: apple, fat free, fries, gluten free, paleo, sugar-free, wheat-free Leave a comment
Here’s something I created following on from the post about Fat-Free Crispy Oven Chips a few weeks ago.
I wanted to see if it would work with something sweet and after a bit of trial and error, found the perfect pairing: Bramley Apples.
Bramley Apples are native to the UK and are the most popular choice for a cooking apple, because when cooked, they fluff up into a froth of apple puree without releasing too much juice – ideal for baking pies and for this recipe! The coating of spices and egg-white emerges from the oven deliciously crisp, yet as you bite into them, the apple inside collapses in a puff of froth.
If you can’t find Bramley Apples, I am assured by @essjayeff of Essjay Eats that Granny Smith apples also fluff up during cooking.
Delicious as a dessert or a snack, they’re fat-free, wheat-free, gluten-free, sugar-free and paleo friendly – and ready in just 20 minutes!
I like them plain, but then I’m especially fond of sharp-flavoured apples. You could always add a sprinkle of sugar or some cream for dipping if you wanted to be indulgent, but the dazzle on your halo after eating such a healthy dish is almost as delicious as the fries themselves!
2 large Bramley Apples
3 large egg-whites
1½ tsp ground cinnamon
1½ tsp ground nutmeg
- Preheat the oven to 200°C, 180°C Fan.
- Line a baking sheet with baking parchment.
- Add the spices to the egg-whites and whisk in thoroughly. This might seem a lot of spice for the mixture, but the blast in the oven will eliminate much of their strength.
- Peel the apples and cut into quarters.
- Remove the cores and, depending on the size, cut each quarter into 3 or 4 wedges. Don’t cut them too thin – ideally, you want them to be thick enough to be able to ‘stand upright’ on the baking sheet on their curved outside edge, for maximum crisping.
- Toss the apple slices in the egg-white mixture and stand them upright on the prepared baking sheet.
- Bake for 20-25 minutes until crisped. NB: these wont be as crisp as the potato wedges. Try a taste test after 20 minutes to decide if they need a little longer.
- Although they are still nice once cooled, these are best enjoyed straight from the oven.