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.
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:
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:
Or you can core the apple before slicing:
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.
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!
Copyright Notice: Fifteen Spatulas images and original content are copyright protected. Please do not publish these materials without prior permission.
Ingredients:
- 2 golden delicious apples*
- 1/8 tsp ground cinnamon
- 1 tsp sugar
Directions:
- 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!
Notes
*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.
{ 33 comments… read them below or add one }
These sound like a great snack! I like the touch of cinnamon sugar!
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!
These are so pretty!
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.
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!
I said I was folding laundry but I think I’m making apple chips instead!
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.
What a clever idea. I think I prefer the ones with the stars in the middle.
I like how the whole apple looks, looks better with the “star” in the middle.
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
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.
Sounds great, but I prefer to use organic apples, apples are full of pesticides.
I also like the whole chip. Will try this very soon.
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!
These are gorgeous! They are so simple, and I imagine ever so crunchy!
I made these with Granny Smith apples and brown sugar and it was lovely.
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.
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.
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!
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!
Just made these and they did not last 30 minutes at my house. Love them!!!
That’s great Katy, so glad everyone enjoyed them!
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!
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.
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
http://sevenhundredwordblog.blogspot.co.uk/2013/06/she-put-apple-in-my-eye.html
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 =)
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