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1
For the chips: Place 1 rack at the top and 1 at the bottom position and preheat the oven to 300 degrees F. Line 2 large heavy baking sheets with parchment paper.
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2
Lightly coat the parchment with nonstick spray.
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3
For the topping: In a small bowl, stir the sugar, cinnamon and salt until blended.
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4
For the apple chips: Stand each apple upright.
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5
Cut 1/4 inch vertically off the right and left sides of each apple.
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6
Set the mandoline or v-slicer for cutting 1/16-inch-thick slices.
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7
Place 1 apple, cut-side down, on the slicer.
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8
Cut slices until the apple core is exposed.
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9
Turn the apple over and cut slices off the remaining side until the core is exposed.
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10
Arrange the apple slices in a single layer on one of the baking sheets.
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11
Repeat with the second apple.
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12
Using your fingertips, sprinkle the apple slices generously with the topping.
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13
Bake until the edges curl and the chips are golden and feel crisp, 40 to 45 minutes.
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14
Pull the parchment with the apples onto the work surface and cool completely, 20 to 30 minutes (the chips will crisp more as they cool).
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15
For the dip: In a medium bowl, stir the yogurt, maple syrup, vanilla and salt until blended.
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16
Cover and chill until ready to serve.
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17
Serve the dip alongside the apple chips.
