Cinnamon Apple Chips
Transform fresh apples into a crunchy, naturally sweet snack with these Cinnamon Apple Chips. With just three ingredients and a low-and-slow bake, this fat-free, fiber-rich treat is perfect for snacking, lunchboxes, or on-the-go munching.
Equipment
- 2–3 Baking sheets
- Parchment paper (2–3 sheets)
- Mandoline slicer or sharp knife
- Large mixing bowl
Ingredients
- 4 medium apples any crisp variety, e.g., Honeycrisp, Pink Lady
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven Properly: Begin by setting your oven to 200°F (about 95°C). This low temperature ensures the apple slices dry slowly and evenly without burning, creating a soft, naturally sweet texture. While the oven warms, prepare your baking sheets to make the process seamless.
- Prepare Baking Sheets: Line 2–3 baking sheets with parchment paper. This prevents the apple slices from sticking and helps with even airflow during baking. Make sure the sheets are completely covered, leaving a little extra paper over the edges for easy handling later.
- Wash and Dry Apples: Rinse your apples thoroughly under cold water to remove any residue or wax coating. Pat them completely dry with a clean kitchen towel or paper towels. Moisture on the surface can slow down the drying process and make the slices soggy.
- Slice Apples Thinly: Using a mandoline slicer or a sharp knife, slice the apples into very thin rounds, approximately 1/16 inch thick. Cutting through the core is fine; just discard the small ends that contain seeds. Thin slices are essential for even baking and a delicate, crisp texture.
- Mix Cinnamon and Sugar: In a large mixing bowl, combine 1 tablespoon of sugar with 1 teaspoon of ground cinnamon. Stir well so the mixture is uniform. This ensures that every apple slice gets a consistent layer of sweet, spiced flavor.
- Coat Apple Slices: Add the apple slices to the bowl and gently toss them with the cinnamon-sugar mixture. Using your fingers, lightly rub the mixture onto each slice. For best results, rub slices together to ensure the sugar and cinnamon cling evenly, creating a balanced, flavorful coating.
- Arrange Slices on Baking Sheets: Lay the coated apple slices in a single layer on the prepared baking sheets. Make sure slices do not overlap; each piece needs space for air to circulate, which helps them dry evenly. Remove any seeds that remain during this step.
- First Bake Cycle: Place the baking sheets in the preheated oven and bake for 1 hour and 30 minutes. During this time, the apples slowly release moisture, concentrating their natural sweetness. Avoid opening the oven frequently, as it can affect temperature consistency.
- Flip Apple Slices: After 1 hour and 30 minutes, carefully remove the sheets from the oven. Using your fingers or a thin spatula, gently flip each apple slice over to expose the other side. This ensures even drying and prevents soggy spots.
- Second Bake Cycle: Return the baking sheets to the oven and continue baking for another hour. By this point, the apple slices should be soft but slightly firm to the touch. This slow, two-step process prevents burning and maintains their natural flavors.
- Oven Cooling Phase: Once the second bake is complete, turn off the oven but leave the baking sheets inside. Allow the apple slices to cool slowly in the oven for several hours or overnight. This final phase helps the chips set without crisping too aggressively, giving them a delicate texture that balances between dried fruit and chip.
- Storage Instructions: Transfer fully cooled apple chips into an airtight container. Store at room temperature for up to a week. If the chips absorb moisture and become soft over time, re-crisp them by placing them on a baking sheet in a 200°F oven for a few hours or overnight.
- Optional Serving Tip: For extra presentation appeal, sprinkle a little extra cinnamon on top before serving, or pair the apple chips with nut butter for added protein and creaminess. They make a perfect afternoon snack, lunchbox treat, or cozy nibble with tea or coffee.
Notes
- Use firm, crisp apples like Honeycrisp, Pink Lady, or Fuji for the best texture and natural sweetness.
- Slice apples very thin (around 1/16 inch) to ensure even baking and a delicate finish.
- Cinnamon and sugar amounts can be adjusted to taste; consider using coconut sugar or a sugar substitute for a lower-calorie option.
- Baking at low temperatures over a long period prevents burning and enhances natural apple sweetness.
- The chips won’t be crunchy like potato chips initially; slow cooling in the oven helps set their texture.
- Re-crisp soft chips by returning them to a low oven for a few hours or overnight.
