- apples (2 for a full oven)
- cinnamon (optional)
- Preheat oven to 250 degrees.
- Line 2 cookie sheets with parchment paper.
- Wash, quarter and core apples. (possibly 2 large apples)
- Slice apples using a mandolin (see mandolin options on Amazon) for consistent thickness. (Katie’s note: I bought this slicer on Amazon last year and then never used it because we had such a poor apple season last fall. I can’t wait until September!)
- Distribute apples in a single layer on the parchment paper. Do not let slices rest on the baking pan because they stick!
- Sprinkle with cinnamon, if desired.
- Bake for about 1 hour in the 250 degree oven.
- Rotate cookie sheets.
- Reduce temperature to 200 or less. Continue baking.
- Check slices after the next half hour and then more frequently, reducing oven temp if desired. (For the thickness of my apple slices, I bake for an hour or so more. It’s not exact timing because apples have different amounts of moisture and the thickness of the slices affects the drying.)
- If you choose, you may loosen slices from the parchment paper during the baking time.
- I recommend testing one by letting it cool. If it is crunchy, remove all from oven.
- The apples slices can burn quicker than you think. Some slices may look/act crispier than others and can be removed to cool and finish the crisping. (The original recipe said 3 hours at 250, checking often during the last hour. A very few minutes too long could over-bake many of the slices of apples. Edible, but not as delicious. At the lower temp of 200 you are not as likely to burn them.)
- If apple slices seem pliable after cooling, put them back in the oven.
- Enjoy the crispy chips with a burst of apple flavor!
* Two large apples, sliced, fill my cookie sheets as full as possible in a single layer.
* We prefer Gala and other sweet apples rather than Granny Smith apples.
* When using the mandolin, I like resting the apple’s cut edge flat against the blade to get the widest slice, and then slicing till the quarter is down to nothing or next to nothing.
* The parchment paper may be used repeatedly. I shake off the cinnamon, fold it and store it in the cupboard till next time.
* The length of baking time is dependent on the thickness of the slices. Slices should probably be about 1/8 inch in thickness. If too thin, they burn quickly or practically disappear as they dry.
* When I maintained the 250 temperature, I could burn slices in a matter of 2 or 3 minutes. I would rather the process take a little longer in time with a better outcome.
* Katie’s note: In a full dehydrator, it takes about 36 hours at 125-135F to get all the way to “crispy” chips, although dried apple slices at about 12-18 hours are good, too. Just not quite as addicting.