Baked Apple Chips

Steps

1. Preheat the oven to 225 degrees Fahrenheit. Line two baking sheets with parchment paper. The low temperature is intentional since it slowly dehydrates the apple slices rather than cooking them, which is the key to achieving a true chip-like crunch.
2. Wash and core the apples. Using a mandoline set to the thinnest setting (about one-sixteenth of an inch) or a very sharp knife, slice the apples into uniform rounds. Leave the skin on for color, fiber, and structure.
3. Arrange the apple slices in a single layer on the prepared baking sheets with no overlapping. Dust each slice with a light, even coating of ground cinnamon.
4. Bake for one hour, then flip each chip with a spatula and rotate the baking sheets between oven racks. Bake for another 45 minutes to one hour until the chips feel dry to the touch and are just beginning to curl at the edges.
5. Turn off the oven and leave the chips inside with the door closed for 15 to 20 minutes. This final step drives off the last traces of moisture and produces the crispiest result.
6. Remove from the oven and let cool completely on the baking sheets. The chips will feel slightly pliable when warm but will crisp up firmly as they cool.

Why It Works

Baking at 225 degrees mimics a dehydrator, evaporating the water content of the apple slices (which is roughly 86% water) while concentrating their natural sugars. This produces a chip that tastes remarkably sweet without any added sugar. Keeping the skin on provides structure that prevents the thin slices from falling apart during the long bake. Cinnamon is not just for flavor: it helps modulate blood sugar response, which complements the concentrated natural sugars in the dried fruit.

Tips

• Variation. Try a pinch of nutmeg or cardamom alongside the cinnamon for a warmer spice profile. Granny Smith apples produce a tangier chip, while Fuji apples are the sweetest.
• Storage. Store in a paper-towel-lined airtight container to absorb any residual moisture. These chips are at their crispiest within the first two to three days.
• Substitution. Pears work with the exact same method and bake time. Asian pears in particular slice beautifully on a mandoline and produce an exceptionally thin, delicate chip.