Name: Baked Cinnamon Apple Chips
Ingredients: 3-4 medium-sized Apples (approx. 1.5 lbs or 680g): Choose firm, crisp varieties like Fuji, Gala, Honeycrisp, Pink Lady, or Granny Smith for a slight tartness. The quality and type of apple will significantly impact the final taste and texture. These provide the natural sweetness and fruity base for our chips.; 1 ½ – 2 teaspoons Ground Cinnamon: This is the star spice, lending its warm, aromatic, and slightly sweet flavor. The amount can be adjusted to your preference. High-quality cinnamon will offer a more potent and complex flavor.; 1 tablespoon Granulated Sugar or Coconut Sugar (optional): This adds a touch of extra sweetness and helps with caramelization, leading to a slightly crispier edge. If your apples are very sweet, or you prefer a less sweet snack, you can omit this or reduce the amount. Maple syrup (a very light drizzle) can also be used for a different flavor profile, but apply it sparingly.; Optional: Pinch of Nutmeg or Cardamom: For an extra layer of warmth and complexity, a tiny pinch of nutmeg or cardamom can be added along with the cinnamon. These spices complement cinnamon beautifully.; Optional: 1 teaspoon Lemon Juice: Tossing apple slices in a little lemon juice can help prevent browning if you’re not working quickly, and it adds a subtle, bright tang that balances the sweetness.

Ingredients

Scale

3-4 medium-sized Apples (approx. 1.5 lbs or 680g): Choose firm, crisp varieties like Fuji, Gala, Honeycrisp, Pink Lady, or Granny Smith for a slight tartness. The quality and type of apple will significantly impact the final taste and texture. These provide the natural sweetness and fruity base for our chips.
1 ½ – 2 teaspoons Ground Cinnamon: This is the star spice, lending its warm, aromatic, and slightly sweet flavor. The amount can be adjusted to your preference. High-quality cinnamon will offer a more potent and complex flavor.
1 tablespoon Granulated Sugar or Coconut Sugar (optional): This adds a touch of extra sweetness and helps with caramelization, leading to a slightly crispier edge. If your apples are very sweet, or you prefer a less sweet snack, you can omit this or reduce the amount. Maple syrup (a very light drizzle) can also be used for a different flavor profile, but apply it sparingly.
Optional: Pinch of Nutmeg or Cardamom: For an extra layer of warmth and complexity, a tiny pinch of nutmeg or cardamom can be added along with the cinnamon. These spices complement cinnamon beautifully.
Optional: 1 teaspoon Lemon Juice: Tossing apple slices in a little lemon juice can help prevent browning if you’re not working quickly, and it adds a subtle, bright tang that balances the sweetness.

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Instructions

Preheat and Prepare: Preheat your oven to 200-225°F (93-107°C). This low temperature is crucial for dehydrating the apples slowly, making them crisp rather than baked soft. Line two large baking sheets with parchment paper to prevent sticking and ensure even heat distribution. If you don’t have parchment paper, a silicone baking mat will also work, but avoid greasing the pan as it can make the chips soggy.
Wash and Core the Apples: Thoroughly wash the apples under cold running water to remove any dirt or residue. You can leave the skin on for added fiber and color, which I highly recommend. Using an apple corer, remove the core from each apple. If you don’t have an apple corer, you can carefully cut the apple into quarters and then remove the core from each quarter with a small knife.
Slice the Apples Thinly: This is the most critical step for achieving crispy apple chips. Slice the apples as thinly and uniformly as possible, ideally about 1/16 to 1/8 inch thick (1.5mm to 3mm). A mandoline slicer is the best tool for this job, as it ensures consistent thickness, which leads to even baking. If using a knife, use your sharpest one and take your time to make the slices as even as you can. Slices that are too thick will remain chewy, while those that are too thin might burn.
Season the Apple Slices: In a medium-sized bowl, gently toss the apple slices with the ground cinnamon (and optional sugar and other spices, if using). Ensure each slice is lightly and evenly coated. If you’re concerned about even distribution, you can mix the cinnamon and sugar (if using) in a small bowl first, then sprinkle it over the apples while tossing. Be gentle to avoid breaking the delicate slices. If using lemon juice, toss the slices with it before adding the cinnamon mixture.
Arrange on Baking Sheets: Lay the seasoned apple slices in a single layer on the prepared baking sheets. It’s very important that the slices do not overlap. Overlapping will trap moisture and prevent the chips from crisping up properly. You may need to work in batches if you don’t have enough baking sheets or oven space.
Bake Low and Slow: Place the baking sheets in the preheated oven. Bake for 1 to 1.5 hours on one side. The exact time will depend on the thickness of your apple slices, the moisture content of your apples, and your specific oven. The goal is to dehydrate them slowly.
Flip and Continue Baking: After the first hour to 1.5 hours, carefully flip each apple slice using tongs or a thin spatula. This ensures even drying and crisping on both sides. Continue to bake for another 1 to 1.5 hours. Keep a close eye on them during the last 30 minutes, as thinner slices or those around the edges of the baking sheet might crisp up faster and could burn.
Check for Doneness: The apple chips are ready when they are mostly dry, slightly curled at the edges, and no longer feel soft or wet to the touch. They might not feel completely crispy straight out of the oven – they will crisp up further as they cool. If some slices are done before others, remove them from the baking sheet and let the rest continue to bake.
Cool Completely: Once baked, turn off the oven and you can even leave the oven door slightly ajar with the apple chips still inside for another 30 minutes to an hour to help them crisp up further as the oven cools down. Alternatively, carefully transfer the apple chips to a wire cooling rack. Allow them to cool completely at room temperature. This cooling process is essential for achieving maximum crispiness. They will transform from slightly pliable to wonderfully crisp.
Store: Once completely cool and crisp, store the baked cinnamon apple chips in an airtight container at room temperature. They should stay crisp for up to a week, though they rarely last that long in my house! If they lose some crispness, you can briefly reheat them in a low oven (200°F/93°C) for 10-15 minutes.

Nutrition

Calories: 90