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Got too many apples you don’t know what to do with? Skip the pies and cobblers and learn how to dehydrate apples. These apple chips are easy to make and a great way of preserving your fruit.
When you find yourself with more apples than you know what to do with, make these homemade apple chips. They’re a delicious, healthy snack—perfect for dipping into your favorite nut butter (perfect with homemade almond butter), adding to salads, or just enjoying on their own. You can also sprinkle a bit of cinnamon for extra flavor!
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Which apples are best for dehydrating?
You can use any variety you like for dehydrating apples. I do tend to avoid using particularly juicy apples as they will take much longer to dry out.
If you want to avoid adding extra sugar, go for a naturally sweet variety like Honey Crisp, Gala, Pink Lady, Fuji, and Golden Delicious. Use Granny Smith, Jonagold, or McIntosh apples for a sharper flavor.
Preparing the apples
You’ll want to wash your apples thoroughly to remove dirt that might be on the skin. If your apples have wax, just rub them with vinegar to take it off before you slice and dehydrate.
Once they’re clean, take a sharp knife or use a mandolin to cut thin, equal slices of apple into 1/8-inch rounds, removing any seeds or core.
Alternatively, you can core the apple whole and cut rounds into a bowl.
Ways to flavour
While you can dehydrate the fruit on its own, I love adding a bit of spice. Here are my favorite combinations:
- Cinnamon: A classic pairing with apples, sprinkle liberally for this recipe (you can adjust based on your batch size or taste).
- Nutmeg: You’ll only need a pinch of this powerful spice – but it adds a wonderful warmth.
- Pumpkin Pie Spice: Take this fall favorite out of your latte and into some apple slices.
- Sugar: I find these dehydrated apples sweet enough – but if you want more sweetness, toss with a little sugar (white, brown, coconut, date, maple, etc.) before dehydrating.
How to dehydrate apples
Once you’ve tossed your apple slices with the spices, use one of these three easy methods for perfect apple slices:
In a dehydrator
To make apple chips in dehydrator, first, arrange slices in a single layer on the dehydrator trays.
Dehydrate the apple at 125ºF/52ºC for 4-6 hours for a leathery/pliable dried apple OR up to 8-10 hours for crisp chips.
Remember, the dehydrating apples will crisp up more as they cool. The timings will vary as well, so I recommend checking every 40 minutes after the first 3 hours.
In an oven
Spread the sliced apple on a baking sheet lined with parchment paper in a single layer, making sure there’s no overlap. Dry in the oven for 2-3 hours at 180ºF/80ºC, flipping every 30 minutes. You’ll need to blot them with some kitchen towel to catch any excess moisture.
It can help to keep the door cracked open slightly to allow the steam to escape as the apples dry. It will take longer, but you may get a better end result.
If after cooling the baked chips are still bendy (rather than snapping), put them back in the oven in twenty-minute increments.
In air fryer
Preheat your air fryer. 350ºF/180ºC works best for me. Arrange the apple slices in a single layer in the basket without overlap.
Cook for 8-10 minutes, flipping twice.
Once cooked, transfer the dehydrating apples to a cooling/baking rack and allow them to cool completely. They might still look a little wet when they come out of the air fryer, but they will crisp up as they cool. If they aren’t crispy enough, you can cook them for a little longer.
How to tell when apples are done
It’s best to wait for the apple slices to fully cool before testing them – because the answer is all in the texture. Fully dehydrated apples will snap, not bend, and have a crispy, crunchy texture when eaten.
How to store
Your apples need to cool completely before storing them. Transfer to an airtight container (I use a glass jar) and store in a cool, dark place out of direct sunlight. They’ll keep for 6-8 months like this. If you’ve made a large batch, I suggest storing them in several containers – they’ll keep longer.
Freezing: You can freeze the chips, but it’s especially important to avoid moisture coming into contact with the slices. I recommend placing them into an airtight Ziplock bag and then putting that in a freezer-safe container. They can keep for up to a year this way!
Top tips
- If your apples are waxed: Rub them with a little vinegar to help remove the wax.
- Keep your slices even: This will help you get crispy apple chips.
- Keep them separate: overlapping slices can also stop proper cooking.
- For leathery dried apples: remove them from the oven when they are dry to the touch with no moisture buildup at the tear marks. Keep in mind that they have a shorter shelf life of 4-6 months.
More delicious apple recipes
If you try any of these methods for dehydrating apples, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
How to Dehydrate Apples (3 Methods)
Equipment
- Dehydrator – OR –
Ingredients
- 1.5 pounds apples any will work, choose sweet vs. tart apples based on what you prefer
- 1 tsp ground cinnamon powder optional, more flavoring options in the Notes below
This will yield about 2 oz/55 g
Instructions
- Wash and dry the apples. Slice into thin 1/8 rounds using a sharp knife or mandolin – this will give you even slices.
- Season the apples with cinnamon (or your chosen spices).
Using a Dehydrator
- Lay the apple slices out in a single layer – don't overlap. Dehydrate at 125ºF/52ºC for 4-6 hours for leathery/pliable dried apple OR 8-10 hours for crisp chips. I suggest checking on them every 40 minutes after 3 hours – the exact cooking time will depend on your climate/machine /apple type.
Using an Oven
- Lay the apple slices on a baking tray lined with parchment paper. Bake for 2-3 hours at 180ºF/80ºC. You can leave the door cracked open to let out steam, but dehydrating will take longer. Flip every 30 minutes and blot with some kitchen towel to get rid of extra moisture.
- Remember, the chips will continue to crisp up as they cool, so don't worry if they're still a little soft immediately after cooking.
Using an Air Fryer
- Preheat your air fryer to 350ºF/180ºC, cook for 8-10 minutes, flipping twice during.
How to Store
- Storage: The slices need to cool completely before storing them – otherwise they can release steam and spoil. Transfer to an airtight container (I use a glass jar) and store in a cool, dark place out of direct sunlight for up to 6-8 months. If you've made a large batch, I suggest storing them in several containers so you don't expose the entire batch to oxygen whenever you want to eat them. Freezing: You can freeze the chips, but avoiding moisture coming into contact with the apple is especially important. I recommend placing them into an airtight Ziplock bag and then putting that in a freezer-safe container. They'll keep for up to a year this way!
Notes
- If your apples are waxed: Rub them with a little vinegar to help remove the wax before cutting them.
- Keep your slices even: this will help you get crispy chips and ensure they all cook at the same speed.
- Keep them separate: overlapping slices can also stop proper cooking, so keep them apart.
- For leathery dried apples: remove them from the oven when they are dry to the touch with no moisture buildup at the tear marks. Keep in mind that they have a shorter shelf life of 4-6 months.
- Cinnamon: A classic pairing with apples, sprinkle liberally for this recipe (you can adjust based on your batch size or taste).
- Nutmeg: a tiny pinch of nutmeg alongside the cinnamon makes for wonderfully “warm” nutmeg- cinnamon chips!
- Pumpkin pie spice: I use homemade pumpkin pie spice for a warming autumnal flavor.
- Sugar: I find these apple slices sweet enough on their own, but it really depends on what type of apple you’re using. If you have a sweet tooth, feel free to toss the apple slices with a bit of sugar (Regular, brown sugar, coconut sugar, date sugar, maple sugar, etc.) before dehydrating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
