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”
I used Pink Lady apples for these and they turned out great!
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.
How long would these stay good? Whats the best way to store them?
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!
Cool, how resourceful of you!
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.
Wonderful!!
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.
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
Wonderful!!
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.
That sounds awesome Steve! I love that you make those for your dogs.
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!
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.
Hi, can you store these? If so how and how long? Thanks so much
Hi Joanne!
I was wondering what apple corer you use?
Thanks
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.
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. 🙂
Hi Portia, that is really wonderful to hear! I really loved hearing your idea of soaking them in lemon juice. Very cool!
These were DELICIOUS!
Glad to hear that, Tracey!
Made a batch of chips this weekend with caramel flavoured sugar from our local tea shop– delicious! Can’t wait to try more.
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.