We try to eat as many fresh fruits as we can instead of greasy chips or candy. Bananas, oranges, and apples are three of our favorite fruits!
Sometimes when we’ve gotten a really good deal on apples, and some of the batch looks like they may go bad before they can be eaten, we’ll slice them thin and make dehydrated apple chips!
If you’ve read my article about dehydrating food at home, you know that the process is super simple. Just a few steps, and then you have to wait… and wait… and wait…
I can guarantee you this, though — it’s totally worth the wait for these delicious, crispy, dehydrated apple chips!
How to Make Dehydrated Apple Chips
We love Granny Smith and Gala apples, so those are the two we typically dehydrate. You can use any variety you like — they’ll all dehydrate the same, even if they taste a little different.
Always wash the food you’re about to dehydrate. It’s best to make sure there is no dirt or any sort of chemical spray on them.
Once you have your apples washed, you can peel and core them… or not… either way. I actually prefer leaving the peeling on the apples, but coring them. We have a corer like this one, and it makes short work of coring the apples.
Next, thinly slice the apples. I have found 3/16″ is the best thickness for us. I use a mandoline (ours is an Oxo brand) to make things much easier (and faster)! Now you have a bunch of apple rings ready for dehydrating!
Place the apple rings close together on your dehydrator trays without overlapping the pieces. You may want to break some of the rings in half so you can fit more on a tray.
Now you can lightly dust the apples with 2 tablespoons of brown sugar and/or 1 Tablespoon cinnamon per whole apple if you want. I might use a little cinnamon, but I typically don’t use any sort of sugar because the apple chips turn out so sweet on their own!
Dehydrate at 135ºF for 16-18 hours. Times may vary depending on your equipment and regional location. I’m in humid Georgia, so if you’re in arid Arizona, it may take less time to dehydrate your apples.
The apples will still be a little flexible when they’re first done, but when they sit a while, they will firm up and get crispy!
If you don’t have a dehydrator, place the apples on a cookie sheet (or multiple cookie sheets) lined with parchment paper (or silicone baking mats like these). Bake on your oven’s lowest setting, leaving the oven door ajar to allow moisture to escape (otherwise, you’ll never get those sweet apples dehydrated). You’ll want to flip the rings and rotate the pans every hour to ensure even dehydration. Dehydrating apples in the oven usually takes between 2-4 hours.
Save the Apple Scraps!
If you’ve peeled and/or cored your apples, don’t waste the cores and peels! You can make apple cider (actually “apple scrap”) vinegar using one of the links below:
- Homemade Apple Cider Vinegar from Real Food Real Deals
- Make Your Own Apple Cider Vinegar from Learning and Yearning
- Make Apple Cider “Scrap” Vinegar from Strangers & Pilgrims on Earth
Share the apple love!
How do you make your dehydrated apples? Do you use sugar and cinnamon? Maybe a little apple pie spice? Leave me a comment below and let me know!
Have you make this recipe (or one like it)? Pop over to my Facebook page and share a picture (or two, or three). I love to see people practicing self-reliance!