Apple Chips turn fresh apples into an easy, tasty lunchbox snack with just 3 ingredients. Baked at 250°F for just over an hour and left to dry inside the cold oven overnight, they are crispy, delicious, and ready to pack in the bento box.
MAKES ABOUT 12 CHIPS
1 large apple
Lemon slice
Optional: Cinnamon sugar
Preheat oven to 250°F. Thinly cut the apple from top to bottom into ⅛-inch slices, discard seeds, and arrange in a single layer on a parchment- or Silpat-lined sheet pan. Rub the top surface of each apple slice with a slice of lemon then sprinkle with cinnamon sugar, if desired. Bake for an hour, flip slices, and continue baking for 15–30 minutes. For the most crisp results, turn the oven off and leave apples inside up to overnight.
Fielding’s at the Kimpton Armory Hotel, sponsored our Fall 2026 recipe section. They serve up beautifully crafted food and expertly paired wines and craft cocktails, led by Food & Beverage Director Judith Crisman and Chef Steven De Bruyn. The menu for the fall season truly celebrates what it means to live in the Northern Rockies.
Named for the esteemed architect of the Armory building, Fred Fielding Willson, the restaurant is an homage to Bozeman’s rich history and boldly celebrates the modern life of downtown—showcasing artwork by local talents, such as LeeAnn Ramey and Hannah Uhde.
Fielding’s serves breakfast daily from 7–10:30 a.m.; brunch on Saturday and Sunday from 7 a.m.–2 p.m.; lunch on Monday through Friday from 11 a.m.–2 p.m.; and dinner daily from 5–9 p.m.
Linens pictured throughout this issue’s recipe section are courtesy of Amy Andrews from her private collection. For sourcing, she suggests looking online at Finnish Design Shop, La Trésorerie Rive Gauche, Studiopatro, Weston Table, and Charvet Editions.
