I have said it once and I will say it again, apples do not get nearly enough love in the fall. It’s all – pumpkin this and pumpkin that. Apples are the red-
headed skinned step-child of the autumn.
Life has been a tad busy as of late, so that has meant that baking has been totally out of the question. Beside that fact, it’s been so summer-like in Southern California that turning the oven on sounds quite miserable. In an effort to enjoy the amazing spiced flavors of a homemade fall apple pie or crisp, I decided to simply take some of the many beautiful apples we had from our farmer, the market and our own yard and make some yummy, healthy, cinnamon apple chips.
This simple tutorial works great with a dehydrator, but if you don’t have one, you can even make these in the oven. Easy. The best part about these cinnamon-dusted apple chips is how the whole house ends up smelling like you have an apple pie baking, the entire time they are dehydrating.
How-to Make Dehydrated Apple Chips
Start with crisp ripe apples, whatever type you like. I prefer honey crisp, red delicious or gala. But granny smith are also great with a little tartness.
Slice off the end of the apple then slice the apple into thin rounds, somewhere around 1/8″. I prefer using a mandoline slicer so they are all the same thickness. I leave the peels on, as long as they are organic.
You can cut the core out if you want or if you want to see those pretty stars that are formed in the middle, just pop out the seeds and leave them just as they are.
Toss the sliced apples with a little cinnamon and sugar, if you’d like (highly recommended)
Dehydrator: Arrange the apple slices in a single layer in your dehydrator. Turn the dehydrator to 135ºF. Allow the apples to dehydrate for 6 to 8 hours or until they are dried and as crisp as you want them to be.
Oven: Preheat the oven to 200ºF. Arrange the apple slices in a single layer on a parchment paper lined metal baking pan. Bake the apples slices for 1 hour, then flip them and allow to bake for another 1 to 2 hours until the chips are no longer moist. Flipping occasionally.
These homemade apple chips are best stored in an airtight container to maintain crispness.
[print_this]How-to Make Dehydrated Apple Chips
- 3 to 4 crisp, ripe organic apples
- 1 tablespoon ground cinnamon
- 1 tablespoon granulated sweetener of your choice (optional)
Slice off the top, stem side, of the apple and then slice the apple into thin rounds, somewhere between 1/8″ to 1/4″ thick. A mandoline slicer works best so they are all the same thickness. Remove the seeds or the whole core. Peel can be left on or taken off.
Toss the sliced apples with cinnamon and sugar (optional) and arrange in a single layer in your dehydrator or onto a parchment paper-lined baking pan.
Dehydrator: Turn the dehydrator to 135ºF. Allow the apples to dehydrate for 6 to 8 hours or until they are dried and as crisp as you want them to be.
Oven: Preheat the oven to 200ºF. Bake the apples slices for 1 hour, then flip them and allow to bake for another 1 to 2 hours until the chips are no longer moist. Flipping occasionally.
Store your apple chips in an airtight container to maintain crispness.
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