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Easy Apple Chips Recipe
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.
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Total Time 2 hours 40 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Dust the cinnamon over the slices. Then flip them and dust the other side too. Both sides should get a light, even coat.
  6. 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.
  7. After the first hour, turn each slice over. Bake for another hour. This second round dries the other side and builds that crisp bite.
  8. 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.
  9. 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.
  10. 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.