First I gather my supplies. I want to work rather quickly so the apple slices don't oxidize before I get them into the oven.
I work with one apple at a time because the amount you need all depends on the size of the apples. So first I core the apple.
Next I slice the apple on the 3.0mm setting on a Kyocera mandolin.
Then I place the slices on a silpat in a baking sheet. I want to get as many slices on 1 sheet as possible. So they are touching but not overlapping. If they overlap they will stick together.
I place the baking sheets in the top 3rd of the oven (or bottom if it heats from top) and bake @ 200 degrees for 2 1/2 hours, switching sheets @ 75 minutes to ensure even drying.
Remove from oven and let cool for 10 - 15 minutes.
Store in airtight container (I prefer glass). Apple Crack will last 4-6 weeks, though they start to lose their crunch after 2 weeks. Of course when I make them for friends they disappear immediately!