Apple chips are crisp, delicious, easy to make and make a great snack for adults and kids. They do not require a food dehydrator, but they do require patience. They don't come out crispy right out of the oven - that comes after they are taken out of the oven and cool off.
If you have a mandoline, apple peeler/corer/slicer or even a slicer attachment on your food processor, it makes this job a breeze, but even if you don't have those tools, slicing the apple into thin strips is good enough. Choose any apples you would like - I've used Pink Lady, Fuji and Gala.
Placing the slices on a rack on top of a baking sheet, will allow air to circulate underneath, speeding up the drying process significantly. Or, if you're as fortunate as I am to have a convection option on your oven, this works great without the need for the rack. Again, patience is key. You might be tempted to turn up the oven in order to get the apples to dry quicker, but what happens is the apples become roasted, rather than dried. Of course, if you have a food dehydrator, feel free to use it!
Ingredients
2 apples - rinsed, peeled (optional) and cored
Cinnamon
Heat oven to 140 degrees (if your oven does not go that low, set the oven to the lowest temperature).
Slice apples as thin as you can get them. If using a mandoline, apple slicer or food processor - your job is effortless.
Cover baking sheet with parchment paper and place apple slices on top (or, place slices on rack and place rack on top of baking sheet).
Sprinkle cinnamon over apple slices.
Bake for 4-6 hours depending on oven.
Check slices after about 4 hours, then 1/2 hour increments. The apple slices will be done once they feel dry, have shrunken, are curled up on edges and have darkened. They will not feel crisp at this point - that happens after they have cooled off completely.
Once cooled, place in airtight container - they will keep for up to 2 weeks.
If you have a mandoline, apple peeler/corer/slicer or even a slicer attachment on your food processor, it makes this job a breeze, but even if you don't have those tools, slicing the apple into thin strips is good enough. Choose any apples you would like - I've used Pink Lady, Fuji and Gala.
Placing the slices on a rack on top of a baking sheet, will allow air to circulate underneath, speeding up the drying process significantly. Or, if you're as fortunate as I am to have a convection option on your oven, this works great without the need for the rack. Again, patience is key. You might be tempted to turn up the oven in order to get the apples to dry quicker, but what happens is the apples become roasted, rather than dried. Of course, if you have a food dehydrator, feel free to use it!
Ingredients
2 apples - rinsed, peeled (optional) and cored
Cinnamon
Heat oven to 140 degrees (if your oven does not go that low, set the oven to the lowest temperature).
Slice apples as thin as you can get them. If using a mandoline, apple slicer or food processor - your job is effortless.
Cover baking sheet with parchment paper and place apple slices on top (or, place slices on rack and place rack on top of baking sheet).
Sprinkle cinnamon over apple slices.
Bake for 4-6 hours depending on oven.
Check slices after about 4 hours, then 1/2 hour increments. The apple slices will be done once they feel dry, have shrunken, are curled up on edges and have darkened. They will not feel crisp at this point - that happens after they have cooled off completely.
Once cooled, place in airtight container - they will keep for up to 2 weeks.
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