While it will only take you a few minutes to prepare these cinnamon apple chips for the oven, the low oven temperature required to successfully dehydrate those means it will take 2-3 hours of cooking time. So if you try this recipe and really enjoy the results, you could plan ahead and just routinely have a batch of these in the works once or twice a week.

Once you and your family try these, made from scratch, they will become one of your favorite snacks and you won’t want to run out. These chips will store for about a week, so if you made a large batch every 3-4 days, you should be able to keep up with the demand.

 

INGREDIENTS

4 Apples cored and sliced 1/8” thick (I used McIntosh)

1-2 tsp. Ground Cinnamon

1-2 tsp. Granulated Sugar if needed

Cooking Spray

 

INSTRUCTIONS

Preheat oven to 200 degrees Fahrenheit.

Add the sliced apples to a large bowl; then coat the apples with the cinnamon and/or sugar.

Spray a baking sheet with cooking spray and line the apples flat on the pan. You may need to use two pans so that they are not overlapping.

Bake 2-3 hours until the chips are dry yet still soft. Allow to cool completely before placing them in an air tight container for up to 4 days (if they last that long!).

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  In addition to trying out different types of apples in this recipe, you can also experiment with other ground herbs and spices, in place of the cinnamon. Here are some ideas:  cloves (use sparingly and mix with other spices), nutmeg (just a bit goes a long way), mint, sage, anise, or rosemary. You could also use apple or pumpkin pie spice blends.

Recipe courtesy of Carrie at Carrie’s Experimental Kitchen and image courtesy of simplyquinoa.com