ground cinnamon
On top of 2 large cookie sheets, use parchment paper or cooling racks (like you'd use for cookies). If using cooling racks, line cookie sheets with aluminum foil.
Preheat the oven to 225 degrees.
Core, then slice 4 apples as paper thin as possible (a mandoline slicer is helpful if you have one).
Spread the apples in a single layer on top of the parchment paper or cooling rack.
Sprinkle lightly with a cinnamon/Splenda mix.
Cook in the oven for 1 hour.
Turn over, sprinkle again with Splenda/cinnamon and bake for another hour until lightly browned.
Store in an air-tight container, such as a zippered sandwich bag.
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