25 apples worth of dried apple chips.
Apple chips! I’m not usually big on fruit chips (veggie chips? another story!), but given the ridiculous amount of apples we ended up with this year, I decided to give ’em a try. And guess what? They were a huge hit! Even the dogs liked ’em. (I say this like they’re particularly fussy about what they put in their mouths or something. Sadly, this is not the case!)
Pro tip: if you plan on sharing with your canine friends, avoid using nutmeg, as it can be harmful to dogs.
They’re also an efficient use of apples: in the dehydrator, 25 apples shrunk down to about 4 quarts of chips. They took up 9 trays of real estate in my Nesco Gardenmaster, so plan accordingly.
I have an even dozen trays, so I probably could have sprung for another batch – but all that slicing? So tedious! At least peeling is optional.
If you don’t have a dehydrator, you can also make these in the oven – though you may want to cut the recipe in half or even a quarter, lest you end up baking apple chips from sunup to sundown with no end in sight. I guess it depends on how big of an oven you have; mine is a dinky little wall-mounted thing dating back to the ’70s. It doesn’t even have the space to fit my largest cookie sheets! Kitchen Crashers, where are you when I need you?
Cinnamon Sugar Apple Chips (Dehydrated OR Baked!)
8 medium apples
1 tablespoon lemon juice
1 teaspoon cinnamon
2 teaspoons sugar
1. Wash, peel (if desired), and core the apples. Slice them as thinly as possible, working either vertically or horizontally. Vertical slices will give you a mix of large, solid chips (e.g., either side of the apple) and wedges (the middles), while cutting the apple horizontally will produce a more homogenous batch of donut-shaped slices. You can use a mandolin if you’d like – but if you have a steady hand, it’s not really necessary. (I’ve found that my cheapo mandolin is more trouble than it’s worth!)
2. Toss the slices in a large bowl. Add the lemon juice and stir well. Mix in the cinnamon and sugar, rubbing the seasonings into the individual slices by hand if necessary. Try to distribute the cinnamon and sugar as evenly as possible.
3. If using a dehydrator: Place the apple slices on the dehydrator trays; they can be spaced closely together, but make sure there isn’t any overlap. Bake at 135F for ten to twelve hours. About three to four hours in, flip the chips over so that they don’t stick to the trays. Around hour ten, check in on the chips and remove those that are done. If a chips is still a bit squishy and flexible, leave it to dehydrate for another two hours.
4. If baking in the oven: Line a cookie sheet with parchment paper. Place the apple slices on the paper; they can be spaced closely together, but make sure there isn’t any overlap. Bake at 200F for two hours. Halfway through, flip the chips so that they bake evenly. Remove when crispy.
5. These are best when enjoyed immediately, but you can store any leftovers in an airtight container. The drier they are, the longer they’ll keep.
It’s raining apples!