Ingredients
Scale
- 3-4 medium apples (any variety – Honeycrisp, Fuji, or Gala recommended)
- 1-2 teaspoons ground cinnamon (optional)
- 1 tablespoon fresh lemon juice (optional, prevents browning)
Instructions
- Preheat oven: Preheat your oven to 200°F (93°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Using low temperature is key to drying out the apples without burning them.
- Prep apples: Wash and dry apples thoroughly. Using a sharp knife or mandoline slicer, cut apples crosswise into very thin slices, about ⅛ inch thick (or as thin as you can manage – thinner is better!). You want them thin enough to see through slightly. Remove any seeds as you go, but keep the peel on for fiber and structure.
- Optional lemon treatment: If you want to prevent browning, toss apple slices gently in a bowl with lemon juice. This step is optional – some browning during baking is natural and doesn’t affect taste.
- Arrange on baking sheets: Lay apple slices in a single layer on prepared baking sheets, making sure they don’t overlap. Overlapping will cause uneven drying and soggy spots. It’s okay if they’re close together, but they shouldn’t touch.
- Season (optional): If using cinnamon, lightly sprinkle it over the apple slices. Use a fine-mesh sieve or shaker for even distribution. A little goes a long way!
- Bake: Place baking sheets in the preheated oven. Bake for 1 hour, then flip each apple slice over using tongs or a spatula. Return to oven and continue baking for 1-1.5 more hours, checking every 20 minutes.
- Check for doneness: Chips are done when they feel dry to the touch and are starting to curl at the edges. They may still feel slightly soft when hot but will crisp up as they cool. Thicker slices will take longer than thin ones.
- Cool completely: Remove baking sheets from oven and let chips cool completely on the baking sheets or transfer to wire cooling racks. They will continue to crisp as they cool. This step is important – don’t skip it!
- Store: Once completely cool and crispy, store apple chips in an airtight container at room temperature. They’ll stay crispy for up to 1 week (if they last that long!).
Notes
- Slice thickness matters: The thinner you slice apples, the crispier the chips. Aim for ⅛ inch or thinner. A mandoline makes this easier and more uniform.
- Don’t overlap: Apple slices must be in a single layer for even drying. Use multiple baking sheets if needed.
- Low and slow: The low temperature (200°F) is crucial. Higher heat will burn the edges before the centers dry out.
- Flip halfway: Flipping ensures even drying on both sides and prevents sticking.
- They crisp as they cool: Chips will seem slightly soft when hot but firm up dramatically during cooling.
- Apple variety: Different apples create different flavor profiles. Try multiple varieties!
- Humidity affects results: On humid days, chips may take longer to dry and may not get as crispy.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: About 1 cup (1 apple's worth of chips)
- Calories: 95
- Sugar: 19g (natural fruit sugars)
- Sodium: 2mg
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 70mg