Fifteen Spatulas

Cinnamon Sugar Baked Apple Chips

Cinnamon Baked Apple Chips

Every time I turn the oven on to make a recipe, it doesn’t get turned off once that recipe is finished.

Instead, I turn the oven down to 225, run to the fridge to grab an armful of apples,  and go to town with the mandolin so I can stuff my face with what is soon going to be apple chips.

Because ya know…the oven was already on anyway.

I just love these so much and will take any excuse I can get to make them.

Oven Baked Apple Chips

Like many of the recipes I post on here, it’s a snack that may be traditionally prepared as deep fried, but I don’t do it that way.

I like to bake things instead.

In my eyes, there’s no reason to deep fry things that you can crisp in the oven. I’d rather save all those oil calories for a few bites of chocolate cake when I have an unexpected lady craving.

The key is to use a mandolin slicer so you can get the slices super thin and evenly cut. I use this one from Amazon:

Baked Cinnamon Apple Chips

It’s under $20 and works well. Is it a fancy $200 Japanese mandolin? No, but for $20 it does the trick.

Now, whether or not you core the apple is up to you. You can leave the apple whole and have these pretty stars in the middle:

Baked Apple Chips

Or you can core the apple before slicing:

Oven Baked Apple Chips

As you can see, the uncored apples are much prettier. But I’m sure you know already, that apple seeds are poisonous. You’d have to eat a lot of apple seeds to be in trouble, but whether or not you core or don’t core them, you do so at your own risk.

Cinnamon Sugar Apple Chips

I like to sprinkle the apple slices with just a little bit of cinnamon sugar. I’m talking about a half teaspoon per 30-40 slices, which is 7 calories, no biggie! That tiny sprinkling of sugar really makes a difference.

After they’re all prepped, they head into the oven to dehydrate and crisp up, and once they’ve cooled, they’re ready to eat!

Crispy Baked Apple Chips

Cinnamon Sugar Baked Apple Chips

Yield: Serves 1-2

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours


2 golden delicious apples*
1/8 tsp ground cinnamon
1 tsp sugar


Preheat the oven to 225 degrees F.

Stir together the cinnamon and sugar to combine. Set aside.

Decide whether or not to core your apples, then slice them thinly with a mandolin slicer. Line two sheet pans with parchment paper, and place the apple slices side by side on the parchment, in a single layer. Make sure not to overlap the apple slices or place them on top of each other, otherwise they won't crisp up. Sprinkle the apple slices with the cinnamon sugar, and note that if you sprinkle from high above, the cinnamon sugar will disperse more evenly.

Bake the apple slices for 1 hour, then remove them from the oven and flip them over. The apples will be floppy, but they will crisp up later. Return the apple slices to the oven for another hour, then turn the oven off. Let the apple chips cool completely in the oven, this is when they will crisp up. Once they've cooled, enjoy!

*I've only tried these with Golden Delicious and Fuji apples, my two favorites. The Golden Delicious crisped much more than the Fujis did. I am going to test out additional apple varieties and will update this recipe each time I do. UPDATE: A reader has reported that Granny Smith works well too.

Recipe adapted from Leanne Bakes.


107 comments on “Cinnamon Sugar Baked Apple Chips

  1. These sound like a great snack! I like the touch of cinnamon sugar!

  2. Agree with Jessica — an excellent snack! And one I don’t have to feel (too) guilty about. These look great — I love the apple chips I buy pre-packaged at the grocery store, so I can only imagine how much better they’ll taste fresh!

  3. These look so cool. My daughter is going to love this one. I only have red delicious in the house right now. I wonder if it will work with that variety or if I should go shopping.

  4. I have never had apple chips before, but they sound like an amazing snack! And of course so pretty with the star in the middle!

  5. I said I was folding laundry but I think I’m making apple chips instead!

  6. Joan@Chocolateandmore

    I have got to get a mandolin! I love apple chips but just don’t have the patience to slice with a knife. Maybe I’ll have to do a little shopping on Amazon tonight! Pinned these for when my new toy comes in.

  7. What a clever idea. I think I prefer the ones with the stars in the middle.

  8. I like how the whole apple looks, looks better with the “star” in the middle.

  9. My my my…these look great and I’m pretty sure they taste just as delicious as they look…not to mention my 3 year old LOVES apples, so I’m pretty sure I can wean him off of the potato chips and get him hooked on these apple chips

  10. Oh yeah — it’s apple season! What a great way to enjoy them. Golden Delicious and Fuji are probably two of my favorite varieties, so these are awesome.

  11. Sounds great, but I prefer to use organic apples, apples are full of pesticides.

  12. I also like the whole chip. Will try this very soon.

  13. Had no idea that apple seeds are poisonous! Noticed that none are visible in your chips, so assuming they are easily removable after baking. So pretty!

  14. These are gorgeous! They are so simple, and I imagine ever so crunchy!

  15. I made these with Granny Smith apples and brown sugar and it was lovely.

  16. I tried these and think that I sliced mine too thin! I used 3/4 of one apple and filled two pans! I also could not slice them evenly (I actually think the apple was too big and didn’t fit over the blade right). My oven is old and I think the temp gauge is off, so they browned up in 45 min and I just flipped them and let them cool (also think this is because they were too thin). They still tasted pretty good, but hoping to try again with thicker slices and that will help! Any idea what setting your mandolin was on? I think mine was on the thinnest setting.

    • Hi Amy, my mandolin was on the thinnest setting but it’s not a super expensive one, so it’s likely yours is slicing thinner. Is it so thin that you can see light through it? You can sort of see the thickness in the photos…they’re thin, but not paper thin.

  17. Thank you for the recipe! I can’t wait to make these. Apple chips are my favorite snack. I usually get them from the grocery store, but they’re kind of expensive! Like a dollar for a tiny bag.

  18. I love the apple chips!! All though I used a sweeter apple(jonagold, pink lady, honey crisp) so I didn’t have to add sugar. I just add the cinnamon. They are so good and healthy to boot. My family and friends love them, I think I’m going to need to make a huge batch if they are going to last for over a week!

  19. Well i love love dried apples. Don’t have a dehydrator and have asked my mother to make them for my birthday, Christmas, and just because.. I have now made them and yes,i bought a mandaline. I used Fuji apples. Honestly, they are cooling off now, so not sure how they taste yet. Thanx for the idea!

  20. Just made these and they did not last 30 minutes at my house. Love them!!!

  21. Does anyone know how long these chips are good for? Can you put them in the fridge and pull out whenever you get a craving for chips or do they get gross very fast?

    • Hi Amber, once they have cooled completely, store them in a cool dry place at room temperature in an airtight container. As long as you keep any humidity out, they should last a few days. I don’t advise putting them in the refrigerator. Enjoy!

  22. I’ve tried these twice with Fuji apples and both times they got burnt/browned. I have a mandolin slicer and had it on the thinnest setting and the slices look like what’s in your picture. I set the oven to 225 and put them on parchment paper and stuck them in for an hour. They look ok after an hour but are still soggy. I flipped them and put them on for another hour, turned off the oven and let them cool in there and they came out completely brown. The 2nd time I only put them on for 15 mins after flipping then turned off the oven and they weren’t as brown but were still a little and were still soggy. Any ideas on how to fix this? Lower temp maybe?

    • Hi Whitney, do you have an oven thermometer in your oven?

      • No. It’s only 7 years old so it should be at the right temperature. I’ll try adding one and make sure it’s at the right temp.

        • They’re only a few bucks, so I highly recommend one. One of my best friends tried making my cookies and they kept coming out dry (and I had made these cookies many times, and others had reported success). I went over to her house and brought my thermometer and while the oven was set at 350, it was running around 400. They can really vary! It sounds like your oven is too hot in general though, they should be drying out more than browning.

  23. Hi, found your site through this recipe. Made these today and they were a real success so thanks very much, such a great idea, and I love that you mention about them not crisping up until they cool – really reassuring! Hope you don’t mind but I linked to your blog on this post

    Really love your style I’m sure I’ll become a frequent visitor!

    • Hey, no problem at all, I’m glad you tried them! And btw, I can’t leave this comment on your blog since you don’t have a name/url option, but I think if the apples were sliced a bit thinner then they would be fully crispy. It’s about impossible to do without a mandolin though so I understand you were working with a knife. They are definitely a little time consuming but I love that I don’t feel bad when I eat them lol. Happy cooking and thanks for saying hello!

      • wow, thanks for such a quick reply. I wasn’t sure if I would have got a proper crunch, so thats good to know – even more reason to buy a mandolin and give them another go. Thank you for the info about the blog comments – I have (hopefully) changed the settings now, this is all really new to me so help like that is very much appreciated. I look forward to trying many more of your recipes in the future.

        • No problem, I think the default in blogger is not to allow it, which is frustrating since I don’t have any of the other options. Now more people can comment =)

  24. Hello Joanne , Im crazy about this recipy…i recently discover my love for cooking and im obsessed wih this delicious cinnamon apples :D!!!… I found a cool trick to make the apples crispier and I want to share it with you…I took a sealer bag put them all there and set the bag with the apples on the fridge…magicly they were SUPER CRAZY CRISPY!!!…Thanks for your website , Im very inspired by it :D!!!

    • Hi Diana, I’m so happy to hear that! And thanks for sharing your tip here. That’s great you are loving cooking and I hope you enjoy your journey learning to make new things! Cheers!

  25. I don’t think you’d need to worry about apple seeds. you’re slicing them so thinly that the seed would fall off or get knocked out. golden Delicious is my go-to baking apple. these are on my list of things to cook in October!

  26. I’d love to make these for my daughter’s bday party this weekend. How many slices do you get with a mandoline per medium apple do you think?

  27. Has anyone tried bananas?

  28. Hi, I tried making these last night and it was a complete disaster and ruined my cookie sheets. The apples burnt and the paper even got stuck and burnt to the cookie sheet. What did I do wrong?

    • It sounds like you used wax paper. The recipe calls for parchment paper, which is oven proof to 450 so no way it would burn or melt. However, wax paper would melt and stick. Is that what happened?

  29. Those are awesome!

  30. Just a note here ,one reader did not know that the seeds from Apples are poisonous.While this is true it is also noteworthy to know that you would have to eat a bushel basket full to get enough seeds to make them poisonous(arsenic)

  31. 225º one hour then flip for another. I got to one hour and they were burnt to a crisp.

    What did I do wrong?

    • Hi David, a few other readers had some comments below, but my first thought is if you have an oven thermometer, and are sure the oven was at 225? Sometimes it can be way off. The other thing is the apple slices might have been too thin. If you can program your oven lower, then that will be a safeguard against too much browning. What we want to accomplish here is really drying them out rather than cooking them.

  32. If your oven heats ups at the top and bottom rather than the back it might take less time. My oven is a top and bottom oven and it took an hour to crisp up instead :) Very yummy!

  33. Directions worked perfectly for me. For David, either he sliced the apples too thin or his ove temp is way off. I sliced my apples one notch below 1/8th inch (between 1/16 & 1/8). At first I didn’t think the slices will come out crispy, but it came out crispy like a potato chip as it was cooling. One tb ing though, the apple slices turned light brown. I used honeycrisp and golden delicious apples. I did spritz the slu xes with lemon juice/water and the color is still light brown. I also lightly dust witb ground cinnamon and NO SUGAR. Tasted amazing!

  34. I know this is an old post, but I figured I would try to comment anyway. I tried making these the other day and after the first hour I pulled them out and tried to flip them but they were all stuck to the pan. I used parchment paper and the parchment paper was stuck to the pan too! What am I doing wrong?

    • Hi Kayleigh, are you absolutely certain you weren’t using wax paper? Because silicone (in parchment paper) doesn’t stick to virtually anything and is heatproof to about 450, and certainly wouldn’t melt or stick in this situation. However, wax paper would, so that’s my thought from your comment.

  35. How long do these last and what kind of container do you store them in? They sound so YUMMY!

  36. I tried these today and they are yummy! how long do they last in airtight container?
    also, do not use the mandolin with your fingers, even though it is tempting if the slices get stuck! I’m having a hard time typing with two cut fingers…use the food holder the mandolin comes with…it hurts and I feel so dumb! otherwise they came out great and I used Granny Smith apples.

    • Oh no, yeah you have to be really careful when using a mandolin, and definitely don’t use too much force, and let the blade do the work. These should last a couple days in an airtight container.

  37. Quite a delicious way to store apples. Glad I’m not alone in finding them to be so incredible easy and tasty delicious. I’ve been making apple chips throughout this past week whenever I’m at home. Instead of turning on the heat, I turn on the oven and get to slicing. They are incredibly easy and very tasty while good for everyone’s diet.
    We are blessed with an apple tree right outside our front door. It produces huge apples that are incredibly perfect, so we’ve been picking dozens for weeks. I do not use a cookie sheet instead I use a cooling rack with the oven set at the lowest temp it will go. They are beautiful, tasty, and the house smells great while drying them out. Enjoy !

  38. I just got my new Pampered Chef apple corer/peeler delivered today & I’m dying to try these but I don’t have parchment paper. Would it be a disaster if I tried making them without the paper?

    • Casey Wilkinson

      The natural sugar + moisture in the apples are gonna make these stick big time unless you have paper or a baking mat. You’re going to find yourself scraping your pan, unless you use lots of oil.

  39. When I bake apple chips, I put 4 baking pans in the oven. I lined 2 pans with silpat mats (because I only have 2) and other 2 pans with parchment paper. I’ve tried many variety of apples, but my favorite is Gala apples. Gala had a good balance of sweet/tart and great apple flavor. Plus Gala has the least amount of seeds and has the prettiest star center. I lightly sprinkle ground cinnamon on each slice – no sugar is needed, unless you have a sweet tooth. I store these apple chips in a god airtight container with a small oxygen absorber packet. It will stay fresh for several weeks if stored gthis way.

  40. Very easy to make. I used Granny Smith Apples and Golden Blush Apples – the granny hold up better and do not stick to the pan as much as the Golden Blush. I was able to slice them super thin without using a mandolin. I did not core, because I like the natural look. Came out amazing following the recipe as is. I plan on experimenting with different spices, but this is a definite keeper recipe.

  41. How long can these last if stored in an airtight container?

  42. well, fingers healed and I have made pans and pans and pans of these. It’s great with only three ingredients, but they come out impressive looking. I’ve been giving them away in transparent Christmas bags to anyone that comes near me. People love them. My new favorite apple is the Pink Lady. My grandchildren really like them, and I’m giving them more fruit!
    Happy Christmas

  43. While drying my apples, I forgot one batch, for a bit. When I took those out, of course, they stuck to pan (I don’t use p’paper). I scraped the stuck ones off. My thought: I COULD MAKE APPLE SUGAR THIS WAY. It worked. Now I am wondering-does anyone have any intentional recipe for making sugar from apples?

  44. I used foil instead of parchment and it worked great. I just crumpled up the foil and then laid it down so that it was bumpy and the apples wouldn’t stick to it. It also helped get some air under the apples and crisp them on both sides.

  45. Have you tried Red Delicious apples yet?

  46. Have you tried this with any other fruits? Maybe a pear or orange or banana?

  47. Just shared your recipe / your blog on mine today!! LOVED this. I have another batch in the oven right now!! :)

    These things taste delicious, are zero WW points, warmed up the house with the oven on AND made the whole house smell amazing while they baked! Win-Win-Win!

  48. I just want to say this was such a great post. I love how you put visual directions, makes everything 10 times easier to follow. I actually tried these out, but I used Gala apples instead. They didn’t crisp up as much as yours did, but maybe because it wasn’t as thin. I also used more of the sugar and cinnamon because I thought it wasn’t enough. I quadrupled the cinnamon and sugar. I didn’t use all of it though. Either way they turned out really tasty and I just couldn’t get enough of it. I had to make another batch because my family wanted some more. I also made a blog post of these. Thanks for inspiring me to create this.

  49. Made a batch of chips this weekend with caramel flavoured sugar from our local tea shop– delicious! Can’t wait to try more.

  50. These were DELICIOUS!

  51. Thank you so much for sharing this! I have already made 8 pans, and my family gobbles them up in no time. My husband takes them to work to eat instead of buying a bag of unhealthy potato chips to munch on, my kids adore them, and they are so simple. I love soaking them in a bit of lemon juice before baking them, it really adds to the flavor. Again, thank you. :)

  52. Hi Joanne!

    I was wondering what apple corer you use?


    • Hi Tori, I actually don’t know if it’s branded, I think it was just a generic one from Chefs Catalog many years ago. OXO typically makes good products though, and I’m sure they have one.

  53. Hi, can you store these? If so how and how long? Thanks so much

  54. I made these last night and they did not turn out good :( I cooked them 1 hour on 1 side, flipped them, 1 hour on the other side and left them in the oven until they cooled. I used parchment paper and I used golden delicious apples. Sliced them as thin as I could. They turned out chewy and never crisped :(

    • Hi Karyn, do you still have them? Because you can bake them longer. Just sounds like they need more time. Moisture content can vary, and it sounds like you sliced them by hand, which, unfortunately it’s really difficult to get it to the same paper-thin texture as a mandolin. So I think either try with a mandolin or bake longer to accommodate for more thickness.

      • I did use a mandolin. Yeah I already threw them out. Next time I will try to cook them longer. How do you know when they are done then?

        • They are done when they are dry to the touch and mostly crisp (they crisp slightly more as they cool). We are basically just dehydrating the chips in the oven very slowly so it’s just a matter of time.

  55. I tried mine on 1/16 of an inch first. Second try was as 1/8″ and they came out better, but I think I am gonna have to use a lower temp in my oven. They still browned a bit and had a slight bitter flavor from it. But I still ate them and they were yummy!

  56. I dehydrate apples and sweet potatoes in the oven as a special treat for my dogs. After reading your instructions, I have picked up a few pointers to make them even better. They just love them. Thanks for the info.

  57. I love this recipe! My husband and tried this two days ago using Honey crisp, since we went apple picking recently. So good! Thank you for such a great tasting recipe

  58. They look lovely and would make a nice garnish to any yogurt, oatmeal or ice cream 😉 
    I’m going to make these with my son tomorrow. 

  59. These are in the oven right now. The house smells heavenly. My four year old is so excited. We used gala apples and they are doing great right now.

  60. Just put 2 pans in the oven! Golden delicious with cinnamon sugar. I prefer apple chips without the middle. I ended up using a lid from a beer bottle to cut out the middle and it worked great! 

  61. How long would these stay good? Whats the best way to store them?

  62. i tried these today and well i failed. I took it out of oven and it turned crunchy immediately. however it became soggy in literaturally just a few minutes. i have no idea what happened! so dissapointed. maybe it’s because of the humid weather here. 

  63. I used Pink Lady apples for these and they turned out great!

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