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

Copyright Notice: Fifteen Spatulas images and original content are copyright protected. Please do not publish these materials without prior permission.

Cinnamon Sugar Baked Apple Chips

Yield: serves 1-2 people

Cinnamon Sugar Baked Apple Chips

Ingredients:

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

Directions:

  1. Preheat the oven to 225 degrees F.
  2. Stir together the cinnamon and sugar to combine. Set aside.
  3. 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.
  4. 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.

http://www.fifteenspatulas.com/cinnamon-sugar-baked-apple-chips/

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91 comments… add one

Leave a Comment

  • avatar Larry October 13, 2013, 6:02 pm

    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)

    Reply
  • avatar David October 14, 2013, 9:41 pm

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

    What did I do wrong?

    Reply
    • avatar Joanne Ozug October 15, 2013, 7:26 pm

      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.

      Reply
  • avatar Kim October 15, 2013, 6:30 am

    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!

    Reply
  • avatar :D October 15, 2013, 2:30 pm

    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!

    Reply
  • avatar Kayleigh October 24, 2013, 9:49 am

    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?

    Reply
    • avatar Joanne Ozug October 24, 2013, 9:58 am

      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.

      Reply
      • avatar Kayleigh October 24, 2013, 10:01 am

        Wow… I feel like a dummy… I thought they were the same thing! That would explain it!

        Reply
        • avatar Joanne Ozug October 24, 2013, 10:03 am

          That’s okay, for some reason a lot of people think wax paper and parchment are the same, so it’s common (don’t know where that notion comes from). Hope you get some parchment and try it again. I actually have some of these apple chips in my oven right now! haha.

          Reply
          • avatar Kayleigh October 24, 2013, 10:11 am

            Thanks! I’m dying to try them. I’ll have to pick up some parchment paper on my way home!

            Reply
  • avatar Allison October 25, 2013, 2:07 pm

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

    Reply
    • avatar Joanne Ozug October 25, 2013, 5:17 pm

      Haha, I’ve never had leftovers, but you can store them in any airtight container, just make sure they are completely cooled first.

      Reply
  • avatar Linda Powers October 25, 2013, 8:07 pm

    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.

    Reply
    • avatar Joanne Ozug October 26, 2013, 12:35 pm

      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.

      Reply
  • avatar Judith October 26, 2013, 1:48 am

    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 !

    Reply
    • avatar Joanne Ozug October 26, 2013, 12:36 pm

      Hi Judith, that’s really neat you have an apple tree! I bet the apples are delicious. Hope you continue to enjoy these apple chips!

      Reply
  • avatar Margie October 26, 2013, 12:38 pm

    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?

    Reply
    • avatar Casey Wilkinson October 26, 2013, 11:06 pm

      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.

      Reply
      • avatar Linda Powers October 27, 2013, 10:16 am

        a few comments back I read someone said they had used a cooling rack to do this, while I haven’t tried that it may work without the parchment paper.

        Reply
  • avatar :D October 28, 2013, 7:33 pm

    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.

    Reply
  • avatar VLizzle November 16, 2013, 1:50 pm

    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.

    Reply
    • avatar Joanne Ozug November 17, 2013, 11:30 pm

      Really glad to hear this! I’ve been loving it with Honey Crisp apples lately. I think you can’t go wrong with any variety, or at least I haven’t. Enjoy!

      Reply
  • avatar Alex December 7, 2013, 10:48 am

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

    Reply
    • avatar Joanne Ozug December 7, 2013, 12:55 pm

      Hi Alex, I would try to finish them off by one week. Enjoy!

      Reply
  • avatar Linda Powers December 19, 2013, 9:01 pm

    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
    Linda

    Reply
    • avatar Joanne Ozug December 21, 2013, 11:43 pm

      That’s really great Linda. What a nice gift to give to people! Happy holidays =)

      Reply
  • avatar Lynne December 26, 2013, 4:05 pm

    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?

    Reply
    • avatar Joanne Ozug December 28, 2013, 8:08 am

      Hi Lynne, how resourceful of you! Very interesting idea. I’ve never seen a recipe like that but I’m sure something would pop up on Google.

      Reply
  • avatar Jen December 29, 2013, 1:58 pm

    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.

    Reply
  • avatar Jeremiah January 20, 2014, 2:09 pm

    Have you tried Red Delicious apples yet?

    Reply
    • avatar Joanne Ozug January 21, 2014, 6:45 pm

      I have not, but I think most apples have worked well for this recipe!

      Reply
  • avatar Jeremiah January 25, 2014, 3:01 pm

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

    Reply
    • avatar Joanne Ozug January 31, 2014, 1:00 pm

      Hi Jeremiah, I haven’t, but it’d probably work best with pear or banana.

      Reply
  • avatar Tara S January 28, 2014, 11:12 am

    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!

    Reply
    • avatar Joanne Ozug January 31, 2014, 1:07 pm

      Fantastic, glad you like them so much!!!

      Reply
  • avatar Jennifer January 29, 2014, 9:10 pm

    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.

    Reply
  • avatar Beth February 11, 2014, 5:51 pm

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

    Reply
  • avatar Tracey February 21, 2014, 6:14 pm

    These were DELICIOUS!

    Reply
  • avatar Portia February 26, 2014, 4:54 am

    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. :)

    Reply
    • avatar Joanne Ozug March 1, 2014, 9:43 am

      Hi Portia, that is really wonderful to hear! I really loved hearing your idea of soaking them in lemon juice. Very cool!

      Reply
  • avatar Tori March 18, 2014, 12:11 am

    Hi Joanne!

    I was wondering what apple corer you use?

    Thanks

    Reply
    • avatar Joanne Ozug March 20, 2014, 9:24 am

      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.

      Reply
  • avatar Rebecca March 22, 2014, 8:58 pm

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

    Reply
  • avatar Karyn March 27, 2014, 12:13 pm

    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 :(

    Reply
    • avatar Joanne Ozug March 27, 2014, 12:35 pm

      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.

      Reply
      • avatar Karyn March 27, 2014, 1:37 pm

        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?

        Reply
        • avatar Joanne Ozug March 27, 2014, 3:03 pm

          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.

          Reply

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