Ingredients
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3–4 medium apples (Fuji, Gala, Honeycrisp, or Pink Lady work well)
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1 tablespoon granulated sugar (or coconut sugar for a deeper flavor)
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½ teaspoon ground cinnamon
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½ teaspoon vanilla extract (optional, for a warm flavor)
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1–2 teaspoons lemon juice (optional, prevents browning)
Instructions
1. Prep the Apples
- Wash and dry the apples.
- Core them (optional, but helps with uniform rings).
- Slice thinly, about ⅛ inch (3 mm) thick. A mandoline slicer works best for even slices.
2. Toss with Sweet Coating
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In a small bowl, mix sugar and cinnamon.
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Lightly brush or spritz apple slices with lemon juice.
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If using vanilla, add a drop or two to the slices.
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Sprinkle the cinnamon-sugar mixture evenly over both sides.
3. Dry the Chips
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In a dehydrator: Set to 135°F (57°C) and dry for 7–9 hours (slightly longer than the plain version since the sugar adds moisture).
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In the oven: Set to 200°F (93°C), line trays with parchment, and bake 2.5–3.5 hours, flipping halfway. Keep oven door cracked slightly to let steam escape.
4. Cool and Crisp
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Allow chips to cool completely before eating. They’ll crisp up more as they cool.
5. Store
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Keep in an airtight jar or container. Best within 3–5 days since sugar-coated chips soften faster than plain ones.