I made this Easy Apple Chips Recipe on a lazy weekend, and I was shocked by how good they turned out. Two ingredients and a low oven were all it took. The whole kitchen smelled like warm cinnamon, and my family kept sneaking slices off the tray. I now make a batch every week. If you want a crispy, healthy snack without any fuss, I think you’ll love this one too.

Cooking Time

Apple chips need very little work, but they do need patience. The oven does the heavy lifting while you relax.

Prep Time: 10 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes

Ingredients

Here is everything you need for this simple apple cinnamon chips recipe. Each item has a quick tip so your chips turn out crisp every time.

3 large apples: Pick Gala, Fuji, or Honeycrisp for a sweet, crisp bite.
1 teaspoon ground cinnamon: Adds warm flavor, so use fresh cinnamon for the best aroma.

Note: serves several (about 4 people)

Equipment You Need

You don’t need fancy gear for this recipe. A few basic tools make the job smooth and quick.

Oven: Dries the apple slices slowly at a low temperature.
2 large baking sheets: Give the slices plenty of room to dry out evenly.
Parchment paper or silicone baking mat: Stops the apples from sticking to the pan.
Mandoline: Cuts thin, even slices that crisp up well.

How to Make an Easy Apple Chips Recipe?

This is a quick oven apple chips method with very few steps. You slice the apples thin, season them, and let the oven dry them slowly. Follow each step below and you will get crunchy, golden chips.

Preheat the Oven

Set your oven to 200°F (90°C) before you do anything else. This low heat dries the apples instead of cooking them. Let the oven fully warm up while you prep.

Line the Baking Sheets

Cover two large baking sheets with parchment paper or a silicone baking mat. This keeps the slices from sticking. It also makes cleanup much easier later.

Wash and Slice the Apples

Wash the apples well and pat them dry. Use a mandoline to cut thin slices, about 1/8 inch thick. Pick out any seeds as you go.

Arrange the Slices

Lay the slices on the sheets in a single layer. Keep them close together, but don’t stack them. A flat layer helps every slice dry at the same speed.

Sprinkle on the Cinnamon

Dust the cinnamon over the slices. Then flip them and dust the other side too. Both sides should get a light, even coat.

Bake the First Hour

Slide the trays into the oven and bake for 1 hour. The slices will shrink and curl a little. That is a good sign, so don’t worry.

Flip and Bake Again

After the first hour, turn each slice over. Bake for another hour. This second round dries the other side and builds that crisp bite.

Cool Inside the Oven

Turn the oven off once the time is up. Leave the apples inside for about 30 minutes. They keep drying and crisping as the heat slowly fades.

Check the Crunch

Take out a slice and let it cool for a moment. If it isn’t crunchy yet, bake in 15-minute rounds. Keep checking until the chips snap nicely.

Serve or Store

Lift the chips off the sheet and enjoy them right away. If you want to save some, move them to an airtight container. Make sure they are fully cooled first.

Additional Tips for Making This Recipe Better

After making these many times, I picked up a few tricks. They help me get a better batch every single time.

I always slice at 1/8 inch or thinner, because thinner slices turn out much crispier.
I use a mandoline instead of a knife, since even slices dry at the same pace.
I pick sweet, crisp apples like Fuji or Honeycrisp, and the flavor is always better.
I leave a little space between slices so the air can move around them.
I let the chips cool in the oven, because that last bit of gentle heat makes them crunchier.
I pull out one test slice before deciding to bake longer, and I never guess.
I rotate the trays once during baking if my oven has hot spots, so every slice dries evenly.
I wash the apples well and pat them dry first, since extra water on the skin slows the drying.
I work in small batches when I am short on tray space, because crowded pans never crisp up well.

Common Mistakes to Avoid

These are the slip-ups I have made myself. A few small fixes will save you a lot of frustration.

Slicing too thick: My first batch stayed chewy because the slices were too thick, so I stick to 1/8 inch now.
Using a hot oven: I once raised the heat to hurry things up, and the chips browned before they dried. Keep it at 200°F.
Skipping the flip: When I forgot to flip, one side stayed soft. Turn the slices after the first hour.
Overcrowding the pan: Stacked slices stayed soggy in my oven. Keep them in a single layer.
Storing them warm: I packed chips while still warm and they went soft. Cool them fully before sealing the container.

How to Serve Easy Apple Chips Recipe?

These chips are fun to serve because they look so pretty. You can enjoy them plain or turn them into a snack spread for friends and family.

Pile the chips high in a wooden bowl for a rustic, cozy look.
Fan a few slices on a snack board next to cheese, nuts, and grapes.
Sprinkle a tiny pinch of cinnamon on top just before serving for a fresh aroma.
Stand a few chips in a bowl of yogurt or oatmeal for crunch and color.
Set them beside a sweet treat like these cookies for a lighter option on a dessert table cranberry white chocolate cookies recipe.
Pack them in small jars or bags for lunchboxes and road trips.
Tuck a few into a glass jar with a ribbon for a sweet homemade gift.
Crumble a handful over a bowl of oatmeal or a fruit salad for extra texture.

Variations

Once you know the basic method, it is easy to play with it. Here are some ways I like to switch things up.

Cinnamon and sugar: Add a very light sprinkle of sugar with the cinnamon for oven baked apple chips with cinnamon and sugar.
Dairy-free: This recipe is already dairy-free, so there is nothing to swap.
Sugar-free: Skip any added sugar. The apples are naturally sweet, and the cinnamon adds warmth.
Apple chips air fryer style: Use the lowest air fryer setting and a single layer. Watch closely, because air fryers can brown fast.
Dehydrated apple chips: If you own a dehydrator, lay the slices on the trays and dry until crisp.
Different apples: Try Gala for a mellow taste or Fuji for extra sweetness.
Quick apple chips in the oven: If you are short on time, slice extra thin and check the tray often, since thin slices dry faster.
Simple slices apple chips: Leave the cinnamon off and bake plain slices for a clean, fruity snack kids love.
Spice it up: Swap the cinnamon for a pinch of nutmeg or apple pie spice.
Pair with a sweet crunch: Serve them next to a nutty candy like this one for a fun treat plate easy pecan praline recipe .

Nutritional Information

Here is a quick look at what you get in each serving. These numbers are approximate and are based on 4 servings.

Calories: 88 kcal
Protein: 1 g
Carbohydrates: 24 g
Fat: 1 g

Make Ahead and Storage

Make Ahead

You can bake these chips a day or two before you need them. Let them cool fully, then keep them sealed until serving time. This makes them great for parties and busy weeks.

Storage

Keep the chips in an airtight container at room temperature once they are completely cool. Store them away from heat and moisture. They stay crisp for several days when sealed well.

Reheating

If your chips lose their snap, place them on a baking sheet. Warm them in a low oven for about 10 to 15 minutes. Let them cool again before eating so they crisp back up.

Freezing

Freezing is not needed for these chips, since they keep well at room temperature. If you do want to freeze them, use a sealed freezer bag. Thaw and re-crisp them in a low oven before serving.

Why You’ll Love This Recipe?

This healthy apple chips recipe is simple, tasty, and easy on your budget. Here is why it has become a favorite in my kitchen.

Super simple ingredients: You only need apples and cinnamon. There is no long shopping list, and the steps are easy enough for beginners.
Naturally healthy: These chips have no added oil and are low in fat. They make a lighter snack for kids and adults alike.
Crispy and satisfying: Thin slices bake into crunchy, crispy apple chips. They give you that chip-like snap without the grease.
Easy to customize: You can change the spice, the apple type, or the cooking method. Try the air fryer or a dehydrator if you like.
Great for any occasion: They work for lunchboxes, snack boards, and movie nights. They also make a nice homemade gift.

Once you make them, I’m pretty sure they will become a regular snack at your place, just like they did at mine.

FAQs

Which apples are best for apple chips?

Gala, Fuji, and Honeycrisp work best. They are sweet and crisp, so the chips taste great.

Why are my apple chips not crispy?

Your slices may be too thick, or they need more time. Slice at 1/8 inch and bake in 15-minute rounds until crunchy.

Do I need a mandoline?

It is not required, but it helps a lot. A mandoline gives thin, even slices that dry at the same speed.

Can I make apple chips without cinnamon?

Yes, you can. Plain apple chips taste lightly sweet and fresh, so the cinnamon is just a flavor boost.

How long do apple chips stay fresh?

Store them in an airtight container once they are fully cooled. They stay crisp for several days at room temperature.

Ash Tyrrell

Easy Apple Chips Recipe

I made these apple chips on a lazy weekend, and I was shocked by how good they turned out. Two ingredients and a low oven were all it took. The whole kitchen smelled like warm cinnamon, and my family kept sneaking slices off the tray.

Print Recipe Pin Recipe

Total Time 2 40

Ingredients Method Notes

Ingredients

3 large apples: Pick Gala Fuji, or Honeycrisp for a sweet, crisp bite.
1 teaspoon ground cinnamon: Adds warm flavor so use fresh cinnamon for the best aroma

Method

Set your oven to 200°F (90°C) before you do anything else. This low heat dries the apples instead of cooking them. Let the oven fully warm up while you prep.
Cover two large baking sheets with parchment paper or a silicone baking mat. This keeps the slices from sticking. It also makes cleanup much easier later.
Wash the apples well and pat them dry. Use a mandoline to cut thin slices, about 1/8 inch thick. Pick out any seeds as you go.
Lay the slices on the sheets in a single layer. Keep them close together, but don’t stack them. A flat layer helps every slice dry at the same speed.
Dust the cinnamon over the slices. Then flip them and dust the other side too. Both sides should get a light, even coat.
Slide the trays into the oven and bake for 1 hour. The slices will shrink and curl a little. That is a good sign, so don’t worry.
After the first hour, turn each slice over. Bake for another hour. This second round dries the other side and builds that crisp bite.
Turn the oven off once the time is up. Leave the apples inside for about 30 minutes. They keep drying and crisping as the heat slowly fades.
Take out a slice and let it cool for a moment. If it isn’t crunchy yet, bake in 15-minute rounds. Keep checking until the chips snap nicely.
Lift the chips off the sheet and enjoy them right away. If you want to save some, move them to an airtight container. Make sure they are fully cooled first.

Notes

I always slice at 1/8 inch or thinner, because thinner slices turn out much crispier.
I use a mandoline instead of a knife, since even slices dry at the same pace.
I pick sweet, crisp apples like Fuji or Honeycrisp, and the flavor is always better.
I leave a little space between slices so the air can move around them.
I let the chips cool in the oven, because that last bit of gentle heat makes them crunchier.
I pull out one test slice before deciding to bake longer, and I never guess.
I rotate the trays once during baking if my oven has hot spots, so every slice dries evenly.
I wash the apples well and pat them dry first, since extra water on the skin slows the drying.
I work in small batches when I am short on tray space, because crowded pans never crisp up well.