So incredibly easy, these apple chips don’t require a dehydrator or sugar. I love them, my kids love them, they’re healthy and, honestly, they beat any store-bought apple chips I have ever tried. The batch you see in the images here were made from apples we picked as a family from our friends’ mini orchard, north of Stockholm.
Here’s the one-ingredient recipe (2 if you decide on the spiced version)…
Prep time: 5-10 minutes | Bake time: approx. 2 hours
Apples (2 apples makes approximately 2 trays of chips)
Ground cinnamon (optional)
1. Preheat oven to 95 -100* degrees C (fan).
2. Wash apple/s and pat dry. There is no need to peel or core them, but do use a mandolin if possible to slice them thinly and evenly.
3. Arrange apple slices evenly on baking parchment-lined tray/s, ensuring that the slices do not overlap. At this point, you can sprinkle the slices lightly with cinnamon, if desired (we usually do one tray with and one without).
4. Bake for one hour.
5. Remove tray/s from oven, flip all of the apple slices, then pop the tray back in the oven for a further hour or until all the chips are crisp. Don’t worry if they brown up a bit. As long as they don’t burn or turn too dark, they should be fine.
6. Remove tray/s and allow the chips to cool (this doesn’t take long).
7. Serve the chips as a snack or use them to garnish other treats or dishes (see apple crumble pic below). Store any unused apples chips in an airtight container for up to 5 days.
*I like my apple chips super-thin. As all ovens are different, please be aware that if your apple slices are especially thin or your oven has known hot spots, you may need to keep an eye on the time/temperature and adjust accordingly.
Individual servings of sugar-free, vegan apple crumble (made with a recipe from I Quit Sugar‘s Healthy Family Meals), topped with whipped coconut cream and an apple chip. Easy and pretty!
Some of you may remember my little Cupcake, now 2.5 years old and quite the kitchen helper. Here she is with her own mini baking tray, piled with apple chips that she proudly helped to make (she is the official Marzipan HQ cinnamon sprinkler). Our Saturday morning breakfast baking sessions are a highlight of the week… for both of us. 🙂