The first thing I did was peel the apples and cut off the bruises. Then I used the mandolin to quickly slice one side to the core.
I flip it over and slice the other side to the core.
Then I do the two short ends to the core. your slices won't be the same size. They will be the same thickness, but different widths. that doesn't matter, especially if you plan to use them in pies or cooked recipes.
The cores and peelings that aren’t bruised go into a container. I make applesauce or apple butter from these later.
My slices are racked and ready to dehydrate.