Cinnamon Sugar Baked Apple Chips
These Cinnamon Sugar Baked Apple Chips are a fun snack to make, and you can use your favorite variety of apple and different types of spices.
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 craving.
The Secret for Great Apple Chips? Use a Mandolin
The key to consistent and crispy apple chips is to use a mandolin slicer. It is the best tool for getting the slices super thin and evenly cut. I use this one from Amazon (affiliate), it’s under $20 and works well.
Is it a fancy $200 Japanese mandolin? No, but for $20 it does the trick.
Coring is Optional
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.
Sprinkle with a Touch of Cinnamon Sugar – Optional
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.
You can certainly omit this if you prefer, especially if you’re using a sweet apple like Fuji, Gala, or Pink Lady.
Golden Delicious and Granny Smith tend to be on the tarter side, so I like adding a tiny bit of cinnamon sugar.
Bake!
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!
Caramel Apple Crisp, Crockpot Applesauce, and Apple Pie Milkshake are a few more of my favorite apple recipes. Enjoy!
Cinnamon Sugar Baked Apple Chips
Ingredients
- 2 golden delicious apples*
- 1/8 tsp ground cinnamon
- 1 tsp sugar
Instructions
- 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
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
116 Comments on “Cinnamon Sugar Baked Apple Chips”
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.
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)
Those are awesome!
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?
Has anyone tried bananas?
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?
Maybe 15? I’d say maybe one apple per sheet tray.
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!
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!
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 =)
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.
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!
Just made these and they did not last 30 minutes at my house. Love them!!!
That’s great Katy, so glad everyone enjoyed them!
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!
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!
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 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.