These Cinnamon Apple Chips are a beautiful, fat-free snack that only requires three ingredients and some low and slow time in the oven!
This Homemade Baked Apple Chips Recipe takes a little time to prep and bake, but are a much healthier treat than their fried, store-bought counterparts.
Cinnamon Apple Chips
These beautiful, rippled cinnamon apple chips are easy and impressive to make at home. You just need a simple benriner slicer to ensure you get ultra-thin slices (feel free to try with a knife, but it could be difficult, not to mention dangerous, cutting through the core) and time parked at home for one delicious, healthy snack!
Dehydrated Apple Slices vs Apple Chips
I was expecting crisp chips when I first made this recipe. You know, like fragile potato chips that crumble with any pressure. But in this case, the final result was a little chewy, more like thin dehydrated apples than true apple chips. No matter what you call these, they were darn tasty! My second batch spent a little more time in the oven.
After sampling a few of these cinnamon apple chips, I knew I’d be sharing them with my friends. A group of my knitting friends was coming over for coffee, chatting and, of course, knitting. When I revealed I’d made these, one friend replied that she was going to ask where I bought them! I gave her the rundown on preparation, including the kind of apples I used and she was going to make a batch that day.
How to Make Apple Chips
- Try making these baked apple chips with your favorite apple. Try sweet, tart, crisp and softer apples to see what you like best. Aim for flavorful apples. I used my current favorite eating apples, Honey Crisp and Pink Lady.
- The slices must be very, very thin so that they are able to lose most of their moisture in the oven and get crisp. A mandoline or benriner works best for the thinnest, most consistent slices. I was OK with mine having a little chewiness, but you may want to extend your cooking time to allow for a crisper bite.
- Bake low and slow. 200-225 degrees allows for the apples to dehydrate without browning or burning.
- Spice these up however you like. I used cinnamon and sugar, but you may prefer pumpkin pie spice or even a pinch of cayenne mixed in for a little kick!
- Once they are done baking, let them cool in the oven, allowing for even more evaporation.
- Be prepared to make a double batch! These are addictive!
Frequently Asked Questions
Are Apple Chips Healthy?
These apple chips are baked, not fried, so they're definitely healthier than any store-bought chips. They provide fiber and some Vitamin C, too.
How Long Does It Take to Make Apple Chips?
Making apple chips is not a quick process. To truly dry out the apple slices, it takes 2 1/2 active hours in the oven, then a resting time overnight in a turned-off oven. Using a dehydrator is faster, but the apples will be chewier.
How Do You Store Apple Chips?
Apple Chips should be stored in an airtight container for up to a week. If they lose their crispness, just rebake them at a low temperature. They also taste great as a chewy snack, so another alternative is to eat them as is.
Used to Make This Recipe:
Ingredients to Add to Your Shopping List:
You don’t even need a shopping list since this easy apple recipe only needs three ingredients, most of which you may already have in your kitchen!
- 4 Apples – Honeycrisp, Pink Lady, Golden Delicious, Fuji and Gala all work well
- Sugar – just plain old granulated sugar
More Apple Recipes You’ll Love:
Whether or not you’re in the midst of autumn, remember that apple recipes can be made any time of year!
- Caramel Apple Cupcakes from Big Bear’s Wife
- Cream Cheese Apple Torte
- Deep Dish Apple Pie
- Apple Crisp Cheesecake
- Favorite Apple Recipes
- Caramel Apple Streusel Bars
- Grilled Apple Crisp
- Easy Apple Crisp in a Slow Cooker
- More Dessert Recipes
- 4 apples (I used 2 Honeycrisp and 2 Pink Lady apples)
- 1 tablespoon sugar
- 1 teaspoon cinnamon
Preheat oven to 200 degrees. Line 2-3 baking sheets with parchment paper and set aside.
Using a benriner or mandolin, slice apples into very thin (1/16th inch or so) slices, though the core to make round slices. Discard the ends.
Add the slices to a large bowl and toss with the cinnamon and sugar. I used my fingers to rub a very small amount of the sugar mixture onto each slice, then rubbed the slices together to distribute evenly.
Place slices on the prepared baking sheets in one layer, popping out any seeds during the process.
Bake for 1 1/2 hours, then remove from the oven and flip each slice over (I found using my fingers was easier and quicker than using a spatula.
Bake for another hour, then turn off the oven and leave sheets in the oven over night or until oven cools.
Store in an airtight container. These are a cross between dried fruit and chips as they don't get crispy like potato chips. To "re-crisp" preheat the oven to 200 degrees and place the apple chips in a single layer on a baking sheet. Turn off the oven and let the chips stay in the oven a few hours or overnight.
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Amount Per Serving: Calories: 72 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 3g Sugar: 15g Sugar Alcohols: 0g Protein: 0g