Oven-Dried Apples
Snacks
Ingredients:
- 550 g (3 medium) firm apples
- 30 ml (2 tbsp) lemon juice
- 480 ml (2 cups) cold water
- 2.6 g (1 tsp) ground cinnamon (optional)
Equipments:
Features:
Gluten-Free
Grain-Free
Nut-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Freezer Friendly
Meal Prep Friendly
Nutrition:
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Pat the soaked apple slices thoroughly dry before they go in the oven — surface water slows drying and can leave the slices steamed and soft instead of leathery or crisp. Cut the slices as evenly as you can so they finish at the same time.
Instructions:
- Preheat: Preheat the oven to 95°C (200°F) and line two baking sheets with parchment paper.
- Make the Lemon Soak: Stir 2 tbsp lemon juice into 2 cups cold water in a large bowl.
- Slice the Apples: Core 3 medium apples and slice crosswise into rings about 3 mm (⅛ inch) thick. A mandoline gives the most even slices. Drop the slices into the lemon water as you go to keep them from browning.
- Dry the Slices: Drain the apples and pat them very dry with a clean towel. Arrange in a single layer on the baking sheets without overlapping. Sprinkle lightly with cinnamon, if using.
- Dry in the Oven: Bake for 1 hour, then flip each slice. Continue baking for another 1½–3 hours, checking every 30 minutes. Rotate the pans halfway through. Pull the slices out at about 2½ hours for chewy, leathery rings, or keep going to about 4 hours for crisp chips.
- Cool and Store: Let the apples cool completely on a wire rack. They will crisp up further as they cool. Transfer to an airtight container.
Notes: Drying times vary with the apple variety, slice thickness, and your oven. Start checking at 2 hours. Thinner slices dry faster, and the edges of smaller slices may be done before the center ones, so remove them as they finish. Slices should feel dry to the touch with no moist spots.
Storage: Once completely cool, store in an airtight container at room temperature for up to 1 week (chewy rings) or 2 weeks (crisp chips). Freeze for up to 3 months. If you see any moisture or condensation in the container, return the apples to the oven to dry further.
Swaps: Any firm apple works. Honeycrisp and Fuji are sweeter, while Granny Smith stays tart. Pears can be dried the same way. Try pumpkin pie spice, ground ginger, or a tiny pinch of salt in place of cinnamon.
Tips: A baking rack set inside the baking sheet lets air circulate under the slices and speeds up drying. Propping the oven door open slightly with a wooden spoon helps moisture escape.
Firm apples hold their shape when sliced thin and dry into rings with concentrated natural sweetness. Lemon juice — the acid slows browning so the slices stay pale and bright. Cinnamon — adds warmth and a bakery-style aroma that pairs naturally with apple, with no added sugar needed.
Oven-Dried Apples
Ingredients:
- 550 g (3 medium) firm apples
- 30 ml (2 tbsp) lemon juice
- 480 ml (2 cups) cold water
- 2.6 g (1 tsp) ground cinnamon (optional)
Equipments:
Features:
Why These Ingredients:
Firm apples hold their shape when sliced thin and dry into rings with concentrated natural sweetness. Lemon juice — the acid slows browning so the slices stay pale and bright. Cinnamon — adds warmth and a bakery-style aroma that pairs naturally with apple, with no added sugar needed.
Prep:
Pat the soaked apple slices thoroughly dry before they go in the oven — surface water slows drying and can leave the slices steamed and soft instead of leathery or crisp. Cut the slices as evenly as you can so they finish at the same time.
Instructions:
- Preheat: Preheat the oven to 95°C (200°F) and line two baking sheets with parchment paper.
- Make the Lemon Soak: Stir 2 tbsp lemon juice into 2 cups cold water in a large bowl.
- Slice the Apples: Core 3 medium apples and slice crosswise into rings about 3 mm (⅛ inch) thick. A mandoline gives the most even slices. Drop the slices into the lemon water as you go to keep them from browning.
- Dry the Slices: Drain the apples and pat them very dry with a clean towel. Arrange in a single layer on the baking sheets without overlapping. Sprinkle lightly with cinnamon, if using.
- Dry in the Oven: Bake for 1 hour, then flip each slice. Continue baking for another 1½–3 hours, checking every 30 minutes. Rotate the pans halfway through. Pull the slices out at about 2½ hours for chewy, leathery rings, or keep going to about 4 hours for crisp chips.
- Cool and Store: Let the apples cool completely on a wire rack. They will crisp up further as they cool. Transfer to an airtight container.
