Got a glut of apples you don't know what to do with? Skip the pies and cobblers - these apple chips are easy to make and a great way of preserving your fruit.
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.
Flavoring Options
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.