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Baked Apple Chips (In the Oven or Dehydrator)

Apple chips are a perfect fall snack! I bake mine so they are nice and healthy. Plus, I cut them into fun fall shapes so kids love them!
 

Apple chips are lunchbox-ready snacks that are crispy (baked – not fried) and have just a touch of cinnamon and sugar.  

Even store-bought apple chips are wonderful treats, but when you make homemade apple chips, you can not only control how much sugar you add (you don’t need to add much), but you can also make your homemade apple chips in fun shapes!

How to Make Apple Chips

First you’ll need to slice the apples.

Everything that I read about making homemade apple chips said to cut the slices as thinly as possible. They even recommended using a mandoline. The mandoline method made the apple chips were too thin. They didn’t provide the same satisfying crunch as the thicker apple pieces.

I also tried using an apple peeler and corer to core and slice the apples.  The apple peeler and corer works perfectly for apple chips! However, because of the hole in the center of the pieces, if you use this method, you won’t be able to cut the pieces into shapes.

Apple Peeler Corer

Apple rings make for great apple chips, but they won’t work if you want to use cookie cutters on the chips.

In the end, I found that the best way to slice the apples is by hand with a good kitchen knife (I swear by our Wusthof). Cut the apples about 1/8″ thick (if it’s a bit thinner or thicker, you’ll still be fine, so don’t worry about breaking out your ruler).

To create fall shapes with your apple chips, use cookie cutters to cut the apple slices into shapes. I used tiny harvest cookie cutters to cut my apple pieces into leaf and apple shapes. 

Tip: Don’t throw away your scraps! They make great apple chips too!

Line a cookie sheet with parchment paper or a silicone mat and lay the cut out apples on the sheet so they do not overlap. Sprinkle with cinnamon and sugar.

Bake for about six hours at your oven’s lowest setting.

Once they start to get crispy, flip them and sprinkle some extra cinnamon and sugar on the other side and bake for one more hour.

To Make Apple Chips in the Dehydrator

Set your dehydrator to 130 F and run it for about eight hours. Exact timing may vary by brand of dehydrator so be sure to check on the chips periodically. 

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apple chips cut into fall shapes
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4.58 from 14 votes

Homemade Apple Chips

Apple chips serve as lunchbox-ready snacks that are crispy (baked - not fried) and have just a touch of cinnamon and sugar.  Even store-bought apple chips are wonderful treats, but when you make homemade apple chips, you can not only control how much sugar you add (you don't need to add much), but you can also make your homemade apple chips in fun shapes!
Course Snack
Cuisine American
Keyword fall recipes, kid-friendly recipes, snacks

Ingredients

  • Any variety of apple that you like sliced about 1/8" thick, two medium-sized apples will make about one large cookie sheet of apple chips
  • Sugar to taste
  • Cinnamon to taste
  • Tiny cookie cutters

Instructions

  • Preheat oven to 200 F.
  • Use the cookie cutters to cut the apple slices into shapes. Don't throw out the apple scraps! They make great chips too.
  • Line a cookie sheet with parchment paper or a Silpat and fill with the cut out apples and the scraps - making sure that nothing is overlapping.
  • Sprinkle with cinnamon and sugar.
  • Set the oven on the lowest setting and load the cookie sheet(s) into the oven.
  • The bake time of your chips will depend on how thick your apple slices are. The paper thin apple chips that I made using the mandoline took about two hours. However, the other chips took almost six hours. Check on your chips every hour or so to see how they are doing (they like visitors). You'll see them transform from the baked apple stage to the chewy dried apple stage to the crispy apple chips that you are looking for. Once they start to get crispy, remove them from the oven and flip them. Sprinkle a little bit more sugar on the flip side and bake for one more hour.
  • Store in a paper bag or any container that is sealed but not airtight (tightly-sealed containers will make them soggy).
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