cruelty free · food · health · recipes · vegan

The Perfect Fall Snack: Baked Apple Chips

Even though they take two hours to bake, don’t let that scare you: these baked apple chip are beyond easy. With a light cinnamon sugar dusting, a great sweet healthy treat when your craving a sweet treat!

baked apple chips


  • 3 small gala apples, cored and thinly sliced
  • 1 teaspoon of cinnamon
  • 1 tablespoon of sugar


  1. Preheat oven to 200º.
  2. Core small gala apples using an apple corer and thinly slice.
  3. Place apples on baking sheet with silicone mat or wax paper underneath for easy cleanup.
  4. Mix sugar with cinnamon. Sprinkle the top of the apples with the cinnamon sugar mixture. {keep in mind you do not have to use all of it}
  5. Bake fore 1 hour. Flip apples over.
  6. Bake for an additional hour. Remove from oven and let rest. Serve when ready.

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutes

Yield: 4 servings

activism · cruelty free · food · recipes · vegan

Easy & Delish Vegan Butternut Squash Sandwiches

Tis the season for butternut squash! Even though it takes a half an hour for the squash to cook, it’s well worth the wait. Plus, you could easily refrigerate the leftover squash and make a meal for the next day. Hope you enjoy!



    • 1½ lb. Butternut Squash, peeled
    • 1 tsp. Olive Oil
    • Salt & Pepper
    • 4 Pieces Whole Wheat Bread (or your favorite bread)
    • 2 T. Vegenaise
    • 2 C. Sprouts
    • Thinly Sliced Red Onion
    • Sliced tomato


      1. Preheat oven to 400ºF. Get a baking sheet out and line it with parchment paper or a silicon mat.
      2. Take your peeled Butternut Squash and cut a ½” thick slice out of the bulbous bottom, width-wise. Scoop the seeds out of this slice as well as the rest of the squash.
      3. Continue cutting the squash into ½” thick slices and place them on the baking sheet.
      4. Take the olive oil (with your fingers or a brush) and spread a very thin layer on top of each squash slice. Sprinkle roughly a ¼-1/2 tsp. of sea salt over the slices along with some black pepper.
      5. Bake for 30 minutes.

Sandwich Assembly:

    1. When the squash is done baking, let it cool for 3-5 minutes, while you toast your bread.
    2. Next, spread 1½ tsp. of vegan mayo onto each slice of bread. Divide the butternut squash slices and stack them onto two pieces of bread.
    3. Carefully pile the sprouts onto each squash base, then the red onion slices and tomato. Top with the remaining bread and enjoy!