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Homemade Baked Apple Chips

After buying 18 pounds of apples two weeks ago and another 20 pounds this week, I was excited to see this recipe on Pinterest for Baked Apple Chips.

Since I don’t have an apple corer, I decided to cut the apples in half, cut out the core, and then slice them thinly.

And then I found out I didn’t have any cinnamon on hand (how did that happen?!), so I sprinkled one pan with nutmeg and cloves and left one pan unsprinkled. I stuck them in the oven at 275 degrees. After around an hour, I pulled the pans out and stirred them and then put them back in to bake for another hour.

They turned out a little on the chewy side. If you wanted them to be crispier, you could leave them to bake for another 20-30 minutes and then let them cool completely before eating or storing.

The final result was yummy apple chips that didn’t last longer than 24 hours. The whole family was impressed and enjoyed them.

I stored those that weren’t eaten right away in a ziptop bag in the refrigerator, I think these would also freeze nicely, but I didn’t get a chance to try that before they were all eaten up!

By the way, we preferred the unsprinkled chips to those sprinkled with spices.

(Today’s apple project was making homemade applesauce and apple butter. I’ll share pictures and more details on how that went on Monday! By the way, I cracked up that LEGOs ended up in this picture–they seem to be taking over our house!)

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  • Looks great! I love homemade apple butter – canned in little jars makes them the perfect Christmas gift! And it’s SOOOO much healthier since you can control the amount of sugar you do (or do not) include. Yum!

    • Rae says:

      yep in mine, the only sweetener I used was a serving spoonful of honey (probably around a quarter cup). The only other stuff in there was apples (mixed types), cinnamon, clove, a pinch of salt, and a little splash of vanilla. And since I did not cut (more than coring) or peel (just blended halfway through the cooking process and you couldn’t even tell), it was soooooo quick (the work not the cooking lol) and easy. I agree with you on the gift giving too. I made some for my parents and sister when making mine and they loved it 😀

    • Kendra says:

      Where can you find little jars at? Apple butter sounds like a great gift idea, and I also wanted to try the pumpkin scrub, but don’t know where to buy jars.

  • Dame says:

    The hard thing about getting really crispy apple chips are home is they have to be super thin. Ironically, I have had great success at using an peeler to get those super thin slices that crisp up beautifully. (Thinner they are the more they can dry out and the faster they do so.)

    Peeler method takes a while – if you have a mandolin slicer they can sometimes work too (but not all slicers can get they quite thin enough.) Its hard to get then thin enough if you don’t have really really good knife skills.

    • Stephanie says:

      Would the slicer attachment on the Cuisinart work?

      • Dame says:

        If its an adjustable blade it might be! It might be harder to get your apple to fall the right way to get the big slices though. (If I still had one like that personally I would give it a shot, worst case scenario you have tasty apple slices out of the “wasted” apple?) The big thicker slices work too, its just that you get a chewier apple chip unless you have a dehydrator.

    • desiree says:

      I first core my apples and then slice with the pampered chef mandolin and that slices them almost paper thin. I then mix my apples in a pot with boiling water and sugar and then lay in a single layer on greased aluminum and bake for a couple hours. Makes them just like the ones you buy.

  • Looks yummy!
    I’m still jealous of your cheap apples though 😉

  • Noah says:

    For apple chips you can leave the core in, slice thinly, and then remove any seeds. Probably easier than cutting and coring.

  • Those look great! I have also dehydrated apples – with and without spices. I like the ones with spices for snacking and the ones without for cooking.

  • Marty says:

    I tried them yesterday too but I overcooked the first batch and almost the second one too. I used an apple corer and then a potato slicer to make super thin slices and when not over cooked they were like chips overcooked they were nasty. 🙁 I need to see if the temp of my oven is off or if it was just that they were so thin from the slicer that they didn’t need to cook as long.

    • Stephanie says:

      It could be they were too thin. I am thinking with my Cuisinart slicer that might happen. I have a friend who used a mandolin and they were delicious but I don’t have one!

  • kj says:

    I just made homemade peach butter in the crockpot. I cooked it all night so we woke up hungry because the house smelled sooo good! The kids enjoy it in their oatmeal. I also made several quarts and some pints of applesauce. I used to make apple chips with a dehydrator, but the dehydrator broke. I never tried it in the oven. They are such a great healthy snack-I may have to try. 🙂

  • haely says:

    Now you know the downside of Legos 🙂 I love your recipes by the way.

    • g says:

      Watch out the LEGOS will take over your world if you don’t set boundaries! Been there done that!
      I finally had put the lego table on a good sized rug and tell them that any legos that came off the rug ( other than if they built something on a building plate to show off) the legos would go on a very extended vacation!

      • Ann says:

        Legos were out of control at our house for many years. It was one of the toys that I also actually enjoyed playing with my kids. 😀 Since it lead to my 19-year-old being a freshman mechanical engineering student at Georgia Tech, I’m not complaining!

      • chelsea says:

        My mom imposed the same thing to my brothers, except the it was a duck-taped line on the carpet in a corner of the playroom. Only took a couple of violations for them to take her seriously! Haha.

  • Callie says:

    Welcome to the Lego takeover! They are hands down my favorite toy. All four of my boys love them!!! And they are all over!

    • jen says:

      We have 3 boys,( and a baby girl ) and Legos are a major part of each homeschooling day! Creative but messy fun! just dont step on one in the middle of the night! OUCH!

  • Davonne says:

    I bought apples this week, and had apple chips on my to-do list, but never got around to finding a recipe. This is perfect – thank you!!

  • Davonne says:

    I bought apples this week, and had apple chips on my to-do list, but never got around to finding a recipe. This is perfect timing and I’m heading to the kitchen right now to make these – thank you!!

  • Kim J. says:

    I too scored 12 pounds of apples yesterday for 55 cents a pound at Aldi. I made applesauce in the crockpot last night and it was oh sooooo yummy. Also made some wonderful apple muffins. Today I will be making more applesauce, more muffins for the freezer and might try the apple chips. What a great, healthy snack for my kiddos.

  • Tara G. says:

    We buy dried apples covered with milk or dark chocolate here that the Hungarians make- they are AMAZING! 🙂 I may have to pull out my Pampered Chef apple contraption and try your recipe and then dip them in chocolate.

  • Stephanie says:

    Hope your apple butter turns out yummy! Just finished up my annual apple butter making marathon and now my freezer is full.

  • Alison says:

    You really need to invest in an apple corer or ask for one for Christmas. We eat a lot of apples around here and I use it daily! So quick and easy!

    • Kristen Trappett says:

      Totally agree, mine suctions to the counter and cores, peels, and cuts in circles this would be a huge time saver for you and they run under 15 dollars.

      • Alison says:

        I don’t even have a fancy one like that. I have just the metal push down kind that cores and slices. It is such a time saver for things like this.

      • Amy H. says:

        I found mine at a yard sale for $2 – still in the box!

        • Krysten says:

          You beat me! I got mine at a yard sale for $4 – still in the box, but used. It’s the kind that screws onto the counter or table. It cores, peels, and slices the apples around so they look like a slinky. My husband loves it because it means that I’m willing to make him more apple crisps than when I had to peel them all by hand!

  • chelsea says:

    My kids will gobble up apple chips in no time! We like the unseasoned ones just fine, too.

  • Wendy says:


    Out of curiousity, I’m wondering about the texture. Was it more like dried apple texture or closer to the chip texture?

  • Kim J. says:

    I love homemade apple butter. A couple of years ago, I had a neighbor that worked in the local grocery store’s produce department. The apples the store usually threw away… the ones with bumps and bruises and on the verge of ‘turning’ were brought to me where I peeled, sliced and simmered all night in my crockpot to make apple butter. Nothing fancy, just some apples, cinnamon, sugar and a bit of water to keep it from burning. YUMMY. You can put the apple butter in freezer containers and be kept 6 months or so or it keeps in the refrigerator for about 1 month.

  • Lou says:

    I’m so glad to see this recipe. A great price at Sav-A-Lot lead to 25lbs. of apples for just my husband and I and I have been canning and baking for days. Can’t wait to try this one tonight.

  • Kim McVety says:

    We use a dehydrator and it works like a charm. Ours is over 20 years old and it is still in great shape. We also make plum, peach, pineapple, banana, and mango chips with ours…and homemade raisins!

    • Kim McVety says:

      oh, i forgot to mention it is seemingly impossible to overcook then in a dehydrator.

      • Sarah says:

        I was going to post the same thing, only I don’t yet own a dehydrator. I want to get one of the Excaliburs that you can dehydrate at extremely low temperatures and preserve all the enzymes and other nutrients found in raw apples. I’m jealous!

        • Kim McVety says:

          Sarah, you should check church rummage sales for one. Seems like I see them there often. If you get one, a great book about dehydrating is “How to Dry Foods” by Delong. Some recipes recommend dipping the apples in lemon juice so they don’t brown, but we’ve never had a problem with browning…we just load up a tray at a time and put them in asap. I hope you get one soon! We have an American Harvester…cheaper than the Excaliber, but it gets the job done.

          • Sarah says:

            Thanks, Kim. We don’t have many church rummage sales around here, but I will keep my eyes open. Thanks for the book recommendation; I’m making an note of it. I’ll check out the American Harvester — whatever I get, I want to keep the drying temps very low. Thanks again!

  • Lou says:

    PS. I also love that you mention thinking you had cinnamon in the house and then having to do w/o. Knowing other women do this makes me feel like less of a doofus when I spend the week preparing meal plans, menus and lists only to find out I forgot 1 ingredient from each meal. Or more likely, Husband has eaten all the cheese I planned to use for cooking.

  • Kim McVety says:

    We also peel our apple chips so they don’t have sharp edges of peel for kids. We buy apples every fall at an orchard for 20-50 cents a lb. and buy 100 lbs. I can dry 10 lbs a day in our 6 tray dehydrator by putting in a batch in the morning and before we go to bed. Kept in an airtight container, they last for at least 8 months. If they get soft, pop them back in the dehydrator for a few hours. We put them in school lunches, and keep them in the car for a quick, healthy, non-messy snack.

  • Kim McVety says:

    I forgot to mention that we get the “seconds” at the orchard to get such a good price. They are usually smaller and not as pretty as the top grade apples.

  • Alicia says:

    If you slice them thinly enough you can leave the core. I use a mandolin slicer. When they are very thin, they also cook much more quickly. I burned two batches yesterday 🙁 I think it only took 30 minutes on each side instead of 1 hour.

  • Janet says:

    I have an apple orchard right around the corner and they give us tons of apples. I have been making applesauce for week.
    The sauce goes over well in lunches and as a snack anytime of day.
    I buy rice cakes to go with the applesauce everyone loves to dip the carmel rice cakes while eating the applesauce.
    Kroger had the rice cakes 10 for $10 not too long ago and I stocked way up.

  • Amber Cullum says:

    You always inspire me!!

  • Dawn says:

    I’m not sure what I did wrong but at the 1 hour mark when I went to turn the apples over 1/2 of them were burned. I only did 2 apples and they were not overlapping. I was able to cut them very thin, maybe too thin?

    • Krysten says:

      Try using a lightly greased cookie sheet and baking them at 250 for 30 minutes/side for thinly sliced apples. That’s the results of my trial/error session this afternoon! =)

  • I think Apple Butter would be such a cute gift for the holidays!!
    Can’t wait to see Monday for the Applesauce and Apple Butter!!

  • Frederick says:

    Can these be frozen? I would love to try this-but there are only two of us.

  • jen says:

    I sprinkled ours with cinnamon sugar (not too much) and baked a total of 3 hrs at 275. Perfectly crispy and tasty! 🙂

  • jen says:

    Forgot to mention… when we make them, we don’t core them…just slice them and pull the seeds out… makes a star pattern in the middle that I love. 🙂

  • Erin says:

    I just tried to make these and I followed the recipe to a tee and they completely stuck to the parchment paper from the original recipe!! I wasn’t able to even turn them half way through and eventually just let them go to keep the house smelling nice but they were completely unedible. So disappointed. Any tips?? Not use parchment paper next time? Too thin maybe? (I used a countertop peeler/corer/slicer) Definitely want to try this out again! Dehydrators are just so expensive! Are they worth the expense? Ideas?

    • I use the peeler/corer/slicer and set the oven to 170°. I put mine directly on stoneware for about 3 hrs. with no flipping. Watch them closely to judge when they are ready!

    • Krysten says:

      I used a corer/peeler/slicer too, and found (after trial and error with the parchment paper 😛 )that you have to use a lightly greased cookie sheet (I sprayed mine a little and rubbed it around with my fingers to make sure it was well coated) and bake them at 250 for 30 min/side.

    • Erin says:

      Thanks for the tips guys! I’m definitely going to try these again and not use the parchment paper sometime this week, with lower heat and shorter cook time! Can not wait for tomorrow’s Apple Butter post, @Crystal!!

  • I made sure to get extra apples and will be trying this out tomorrow! Looks yummy.

  • Rebecca says:

    I made apple butter this week. Next time I cook it, I will not use as many cloves in the recipe!

  • rae says:

    I did them super thin because I wanted them thin and crispy like real chips. I did not use the parchment paper. I did spray a very thin layer of cooking spray on the pan (not enough to flavor the food just enough that the pan was lightly coated). I had no problems at all with sticking so not sure if I even needed it. The chips came out delicious. I also had a few that came out a little thicker (so were a little chewier) and those were good dried thin apple slices. I made some plain and some with cinnamon and liked them equally

  • I just tried these yesterday!! LOVED them. My 3 1/2 year old daughter loved them too!!! Thanks so much! Such a great snack for the kids for at church!! I will definitely link up to this one and make them again!

  • Krysten says:

    I wanted to make sure I did this right and didn’t end up with burnt apples like a lot of you, so I read the comments before doing it, and since I used my apple corer/peeler/slicer to cut my apples, I decided to only do them 35 min on each side. I put them on the paper on the cookie sheet and popped them into the oven.

    35 minutes later, I took them out to flip them, and most of them were horribly stuck to the paper. Using my fingers, I ended up being able to peel off about 1/2 of them in big enough pieces to do something with. I took Rae’s advice above and lightly sprayed another cookie sheet. Since these apples didn’t fill the pan (it was smaller than the 1st one), I filled it up with the leftover slices that wouldn’t fit in the first pan.

    I did the apples 25 min more (reducing the oven to 250), took the 1st ones off, and flipped the 2nd ones. I baked them for 25 min more. They weren’t quite done, so I flipped them again and baked them for another 10 minutes.

    So, the moral of this story is, if you’re using very thinly sliced apples, bake them at 250 for 30 min/side on a lightly greased cookie sheet.

  • jen says:

    We get super cheap apples at our local Farmer’s Market! Maybe you all could check into that!

  • Nicole says:

    I made these apple chips today for my children and they loved them! Our 3 year old is super fussy and doesn’t always like to eat fruit so this recipe is a blessing. Thank you!

  • Just tried these. Plain ones super yummy. I sprinkled cinnamon sugar on the second ones, the sugar burned. Yuck. Maybe just cinnamon next time.

  • Amanda says:

    I just tried these…there is so much juice at the bottom of the pan it over ran in my oven…and when I tried to flip them over/stir the apples,they were all mush…what did I do wrong (this was after 1 hour at 250 degrees)

  • Stephanie says:

    Try this recipe. I really liked it and the chips weren’t as chewy.

  • Stephanie says:

    Also, if you line your pan with Reynold’s non-stick aluminum foil, they won’t stick. And I used a mandolin slicer to get the sliced thin and even.

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