1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basilrich600338<blockquote class="wp-embedded-content" data-secret="GtZFvF7tml"><a href="https://basil.idv.tw/blog/8555/apple-chips">烤蘋果脆片‧簡單又好吃</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/8555/apple-chips/embed#?secret=GtZFvF7tml" width="600" height="338" title="“烤蘋果脆片‧簡單又好吃” — basil‧草本新鮮" data-secret="GtZFvF7tml" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://basil.idv.tw/blog/wp-content/uploads/2014/03/002.jpg465700果皮清洗乾淨後，切成薄片（手邊沒有削薄片的工具，只好用刀子切，導致每片厚薄都不太一樣）平放在鋪有烘焙紙的烤盤上，均勻灑上砂糖、磨點肉桂粉，再放入烤箱以攝氏130度烤約100分鐘。取出放涼之後，比較薄的已經脆化 ，吃起來像餅乾；比較厚的則還是略帶濕潤，咬起來有韌度 。兩種風味大不同。我比較喜歡脆一點的版本。