More often than not, I cling to the end of each season. I think of the definitive foods I’ll miss most – like summer’s refreshing popsicles and juicy, sweet tomatoes – and gorge on them to ensure I’ve had enough to hold me over until the next year. But not this year.

This year, I’m ready for change. Over the last 18 months I’ve spent most of my energy on Zane. The initial shock of caring for another person so fully was really, really tough, but at some point (it’s such a blur now I couldn’t tell you when…) I embraced that my body, my time was not my own anymore. It was an intense and beautiful metamorphosis. Now it seems the change in the air is coinciding with another life shift. Zane is half baby, half toddler, and still needs caregiving many hours a day… but I’ve been sensing a mental and energetic freedom I haven’t felt in a year and a half.

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So I’m taking my cue from the invigorating nip in the morning air, with a menu to match. The pumpkin and apple pie spices have taken residence on the counter for easy access and winter squash is a dinner staple.

But nothing screams fall so loudly as these apple chips, as crunchy as the leaves blanketing the sidewalks. Although the hands-on time is minimal, this is a project best completed on a rainy day or when other things need to be done around the house, as the time it takes for the apples to dry out and then slowly cool and crisp up is considerable.

While apple chips are a satisfying snack in their own right, for a real treat pair them with a spiced peanut butter and maple dip. It’s nutty, creamy, sweet, and spicy all at the same time and takes three minutes to make.

Homemade Apple Chips

3 apples*

1. Preheat your oven as low as it will go, or anywhere from 170-200 degrees F, and move both baking racks as close to the center as your oven will allow. Wash and dry the apples and (carefully) use a mandoline** or knife so cut the apples into thin slices. Remove the seeds.

2. Spread the apple slices in a single layer on two baking sheets. Move to the oven and cook until the apples are mostly dry and slightly leathery/chewy, anywhere between 3 and 7 hours, flipping the slices every 1 1/2 hours. (If you are drying the apples at 200 degrees it will be closer to 3 hours, and if it goes as low as 170 degrees it will take closer to the 7 hours.) If your oven is at 200 degrees, keep an eye out for brown spots and, if you see them forming, leave the oven door slightly ajar to lower the temperature and prevent burning.

3. Turn off the oven and leave the door closed until completely cool to crisp up the apple chips. Stored in an airtight container they will begin to soften, so for up to a day I prefer to keep them in an uncovered bowl. Serve plain or alongside Spiced Peanut Butter & Maple Dip, recipe below.

*You can use as many/few apples as you’d like, but 3 apples is about the right number to fill up two large baking sheets. The variety of apple is also up to you. We love fuji apple chips but so far this year have been using local honeycrisps.

**My favorite mandoline.

Spiced Peanut Butter & Maple Dip

1/4 c smooth peanut butter
1/4 c plain yogurt
1 tsp maple syrup
a splash of vanilla extract
1/2 tsp cinnamon
a pinch of allspice and freshly grated nutmeg

In a small bowl, stir all ingredients together until smooth.

How are you embracing fall?