Preheat oven to 200 F. Line a baking tray with parchment paper.

In a small bowl combine the cinnamon, nutmeg, allspice, salt, and sugar.

Cut a slice of the top and bottom off of each apple so you have a level surface on each end. Using a mandolin or a sharp knife, slice the apple into very thin slices cutting across the core, about 1/8″ inch to 1/16″ inch thick. If you use a mandolin, make sure you use a protective holder that keeps you from slicing your fingers. There is no need to remove the core—it makes a pretty star shape in the middle of each. Just remove any seeds.

Dip the apple slices into the cinnamon mixture, and tap against the edge of the bowl to remove the excess. Coat both sides and put each slice onto the baking sheet. Repeat until all of the apple slices have been coated with the cinnamon mixture.

Arrange the slices on the baking sheet, place in the oven and bake for about 25-30 minutes. Flip the slices over and bake for another 30 minutes, or until the apples are a bit crispy. The apples will still be flexible when they come out, but will crisp up after a few minutes.