Cinnamon Apple Chips
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.
Why You Must Make
- 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 while they bake low and slow.
- These chips make a 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. She was going to make a batch that same 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 (see note below about best apples to use for long-term storage).
- 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. The goal is for them to be very dry.
- Be prepared to make a double batch! These are addictive!
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!
A reader, Tim, who uses this recipe has tested out a number of apples when making apple chips. I’m sharing his recommendations. You will also need sugar and cinnamon.
- Honey Crisp – Too moist for long-term storage; spoil easily. If making a small batch to eat ASAP, they’ll work.
- Granny Smith – Became very tart after they dried.
- Gala – Highly recommended
- Fuji – Highly recommended
Frequently Asked Questions
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.
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 apple chips may be chewier.
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 i
You May Also Like:
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
- Apple Crisp Cheesecake
- Favorite Apple Recipes
- Grilled Apple Crisp
- Easy Apple Crisp in a Slow Cooker
- More Dessert Recipes
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- 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, through 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 overnight or until the 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 for a few hours or overnight.
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Amount Per Serving: Calories: 72Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 19gFiber: 3gSugar: 15gProtein: 0g