In large skillet or saucepan, combine apple juice and cinnamon stick; bring to a low boil while preparing apples.
With paring knife, slice off 1/2 inch from tops and bottoms of apples and discard (or eat). Stand apples on either cut end; cut crosswise into 1/8-inch-thick slices, rotating apple as necessary to cut even slices.
Drop slices into boiling juice; cook 4 to 5 minutes or until slices appear translucent and lightly golden. Meanwhile, preheat oven to 250°F (120°C).
With slotted spatula, remove apple slices from juice and pat dry. Arrange slices on wire racks, being sure none overlap. Place racks on middle shelf in oven; bake 30 to 40 minutes until slices are lightly browned and almost dry to touch. Let chips cool on racks completely before storing in airtight container.
Makes about 40 chips.
Tip: There is no need to core apples because boiling in juice for several minutes softens core and removes seeds.
Date: April 5, 2003