Homemade Apple Chips are super easy to make and taste absolutely delicious. They are the perfect sweet snack to make during apple season.
Apple season (my favorite season!) is just around the corner – and we’re already dreaming of all the delicious apple recipes we can make with our stash of freshly-picked fruit.
These Homemade Apple Chips are easy and delicious – and a great way to use up the odds and ends at the bottom of your bag of apples. Of course, you don’t have to wait to make them – but this recipe is perfect for any apples that are just a little past their prime.
Why you’ll love Homemade Apple Chips
- Their sweet cinnamon flavor is so good!
- You can make a big batch and keep them on hand for several days of snacking.
- Apple chips can also be used to decorate apple cupcakes and other Fall desserts.
Key ingredients and Substitutions
- Apples – Sweet or tart, just choose a crisp variety such as Gala, Pink Lady, Granny Smith, Honey Crisp or Fuji to name a few.
- Ground cinnamon – Apples and cinnamon are a perfect flavor pairing for any Fall dessert – including these apple chips.
- Superfine Granulated sugar – If you want to make these apple chips sugar-free, you can. But the granulated sugar combined with the cinnamon gives the chips a nice sweet crunch after they come out of the oven. (Note that we do not recommend artificial sweeteners because the apples will not crisp-up properly.) You can buy superfine sugar, or process regular granulated sugar in a food processor for several minutes to create fine sugar of your own.
Special supplies needed
- Sheet trays lined with parchment or silicone mats
- A mandolin slicer
Chef’s Tip –
Slice apples whole and pick out the seed bits after slicing. Most will fall out and a few will need to be brushed off or picked out.
How do I make it Homemade Apple Chips?
- Prepare the apples by removing the stem, but do not core or peel them. Simply slice the apples into paper-thin slices using a mandolin. The slices need to be super thin to crisp up in the oven, so a mandolin really is the ideal tool. Note that some food possessors have a slicing blade, but it may not slice the apples thin enough, so check yours before starting this recipe.
- Mix the cinnamon with the sugar and pour in a sifter or sieve. Set aside.
- Spray parchment covered sheet trays lightly with non-stick pan spray and lay out the slices of apples. Do not let the apple slices touch each other. Spray the apples lightly with more pan spray, then sprinkle on half the cinnamon sugar. Turn each slice over and sprinkle on the remaining cinnamon sugar.
- Bake the pans of apples in a preheated 200 degree F. oven for an hour. Rotate the sheet trays and bake for an additional 1 ½ – 2 hours. Pull one apple off the baking sheet and to test for crispness. (Bake longer as needed to achieve a crisp texture).
- Remove the pans from the oven and let them cool at room temperature for an hour.
- Eat right away, or store for later.
Frequently asked Questions
- Can I make apple chips ahead of time? – Yes. Since the baking process is low and slow and takes several hours, plus time to cool, you should make them in advance.
- How do I store apple chips? Cool them completely, then store in an airtight zipper seal bag or container for up to one week. If the apple chips soften, you can bake them in the oven to crisp up again.
- Can I freeze apple chips? Yes, apple chips freeze very well. Once cooled, place them in a freezer bag and freeze. As above, if they soften after thawing, feel free to crisp them up again in the oven.
- Can I make apple chips in a dehydrator or air fryer? Yes – the process is essentially the same but the baking/drying time may vary.
You might like these other apple recipes:Print
4 large crisp apples* we used Granny Smith
½ cup superfine granulated sugar (if you can’t find superfine, process sugar in a food processor)
2 tablespoons ground cinnamon
Preheat oven to 200 degrees F.
Line four sheet trays with parchment paper and spray each lightly with kitchen pan spray.
Using the thinnest setting on a mandolin, slice each apple into very thin slices. No need to peel or core the apple. Pick off any seed pieces and discard, they are easily removed after slicing.
Line all of the apple slices (without touching each other) onto the four trays, then spray the apple tops lightly with kitchen pan spray.
Mix the sugar and cinnamon and place into a sieve or sifter and sift half of the mixture over the apple slices.
Flip each slice over and sprinkle on the remaining cinnamon sugar.
Depending on the number of racks in your oven, you may need to bake in two batches. The recipe could also easily be cut in half down to two sheet pans.
Bake for one hour, rotate the pans then bake for an additional 1 ½ to 2 hours.
To test, pull out one slice and let sit out for a minute then test. If it is crisp, remove the pans. If not, bake longer. Ours took exactly 3 hours total.
Let the pans sit out of the oven for an hour, then bag into zippered plastic bags with as much air squeezed out as possible.
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