Addictive Apple Chips

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

We've always loved apple chips!

Addictive Apple Chips
Makes 4 servings

Ingredients

3 apples, washed (do not peel)
3 tablespoons sugar
1 tablespoon cinnamon

Directions

Preheat oven to 250F and line 2 large baking sheets with foil. Place a cooling rack on each baking sheet. If you don't have cooling racks, just line your baking sheets with parchment instead. The apples will stick if you put them directly on foil.
Slice the apples as thin as you can. Once you get to the middle, you can easily pick out the seeds with the tip of a knife, and continue slicing. I used a mandolin, as usual, on the thinnest setting.
Place the apple slices in a single layer on the cooling racks. Don't overlap or they'll stick together.
Mix sugar and cinnamon together and sprinkle on the apples. I used a fine sieve to do this and it made things easier. Turn the apples and sprinkle the other side. Remove racks of apples and shake off excess sugar from the baking sheets. Put racks back on baking sheets and place in the oven for 45 minutes.
Remove both baking sheets and rotate them. I used large sheets so I used 2 racks. Switch racks as well. If using the parchment method, also flip the slices at this point. Bake another 45 minutes.
If your apples are thicker than mine were, you can keep baking them. Take one out after the second 45 minute mark. It'll feel chewy but let it cool for 2 minutes and it should crisp up. If it's crispy they're ready otherwise let them keep cooking checking them every 15 minutes for crispness. Once you take the trays out of the oven, remove the apples from racks as fast as possible or they may stick.
If you use sweet apples you could skip the sugar and just sprinkle with cinnamon. I might try Granny Smith sprinkled with salt next time. Yum!