Easily make dried apple chips at home in your oven!
If, like me, you bought a ton of apples back in October during apple season and still have a bunch hanging around after pie baking this is the second best way to use them up before they go bad.
Or, maybe that’s not the case and you just love apples in every shape and form like I do. Whatever the reason homemade apple chips are a totally delicious and healthy snack.
All you have to do to make them is thinly slice apples – I leave the peel on – lay them out on baking sheets and bake in a low oven about 2 hours.
After 2 hours turn the oven off and leave them in there overnight to make sure they’re completely dried out especially if you plan on storing them – any lasting bit of moisture won’t make them soft again. Although soft dried apples are quite good too.
If you plan on eating them right away then don’t worry about drying them out overnight. They’re hard to resist with the tantalizing aromas wafting from the oven.
You can season them with a bit of cinnamon, allspice, nutmeg, ginger and cardamom. But you don’t have to – they’re perfectly delicious and naturally sweet as is. You can use any type of apple. My favorites for this are gala, red delicious and fuji.
- 4 - 5 apples (I used Gala and Red Delicious)
- ground cinnamon or other warm spices, optional
- Preheat the oven to 225 degrees F. Line two large baking sheets with silpats or parchment paper.
- Wash and dry the apples. Cut out the cores and thinly slice them about ⅛-inch thick by hand or with a mandoline.
- Lay the apple slices out in one layer so they don't overlap - if the edges touch that is OK.
- Sprinkle lightly all over with cinnamon if desired.
- Bake 1 hour.
- Flip the apple slices over and bake 1 more hour or until the apples are crispy.
- Turn the oven off and leave the apples in there for a few hours or overnight to make sure they're completely dried out unless you want to eat them right away. . . if you store them right away and there's a bit of moisture in them they can get soft.
- Store tightly covered in a cool, dry place up to a week.