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”
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!
Fantastic, glad you like them so much!!!
Have you tried this with any other fruits? Maybe a pear or orange or banana?
Hi Jeremiah, I haven’t, but it’d probably work best with pear or banana.
Have you tried Red Delicious apples yet?
I have not, but I think most apples have worked well for this recipe!
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.
Cool tip Jen!
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?
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.
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
That’s really great Linda. What a nice gift to give to people! Happy holidays =)
How long can these last if stored in an airtight container?
Hi Alex, I would try to finish them off by one week. Enjoy!
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.
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!
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.
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?
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.
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.
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 !
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!
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.
How long do these last and what kind of container do you store them in? They sound so YUMMY!
Haha, I’ve never had leftovers, but you can store them in any airtight container, just make sure they are completely cooled first.
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.
Wow… I feel like a dummy… I thought they were the same thing! That would explain it!
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.
Thanks! I’m dying to try them. I’ll have to pick up some parchment paper on my way home!
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!
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!