-Prepare 2 baking sheets with parchment paper or a silcón mat.
-Slice the apple (whole) starting at the bottom. It is not necessary to remove the core or the seeds. If your mandolin has to graduate the thickness of the slice, put it in number 2 or 3. If you put it in number 1 they are so thin that they can break when removing them from the tray.
-Put the slices on the uncoated tray and sprinkle them with the cinnamon.
-Pop in the oven and leave them for an hour and a half to two hours. They are ready when starting to golden
Notes
-When you take them out of the oven, try to remove them afterward from the baking sheet if you are not using parchment paper or a silicone mat. It is easier to remove them hot than cold.-Store them in a closed jar so that they do not take away the crunchiness. In my house they never get to the jar, my children devour them.