Preheat your oven to 250°F (120°C) and prepare three jellyroll pans or cookie sheets with Silpats or parchment paper.

Mix together the maple syrup and cinnamon in a large bowl big enough to hold all the apple slices and set aside.

If you have an apple corer, core the apples. Start with three apples and if you still have room after those are on the trays, core the last two. If you don't have an apple corer, it's not a problem. Use a knife to cut them as evenly as possible. Using a mandoline, slice the apples to about 1/8". Mine were a little thinner. If you didn't core the apples, discard the seeds.

Place the apples in the maple cinnamon mixture and coat the apples very, very carefully so that they don't break. Alternatively, you can just place the uncoated apples on the Silpat and use a pastry brush to coat each one, but I found that this takes too long.

Place the apple rings on a Silpat or piece of parchment paper, making sure that the apples aren't overlapping.

Bake for 1 1/2 - 2 hours, but check at 30 minutes and every 20 minutes following that. I was in the kitchen and was able to open the oven door every 10 minutes for the first 40 minutes to let out the moisture. This will make your baking time be closer to 1 1/2 hours instead of 2. Turn the chips every 30 minutes.

When you take the apple chips out of the oven, they'll still be quite soft, but what you can do it let them sit at room temperature for 5 or 10 minutes and if they don't crisp up, put them back in the oven.

Store in an airtight container at room temperature for up to 5 days.