If you’ve ever paid $8 for a tiny bag of store-bought apple chips and thought, “I could make these myself,” — you’re absolutely right. These homemade apple chips are crisp, naturally sweet, and take just one main ingredient: apples. No fancy dehydrator needed, no added preservatives, and no waste. Just real food, simply prepared.
This recipe is perfect for busy families who want a wholesome, on-the-go snack that kids actually want to eat. And here’s the best part: while they take a few hours in the oven, the hands-on time is under 15 minutes. You’ll love how your kitchen smells like apple pie while these bake — and how proud you’ll feel serving something you made from scratch.
Total time: 2.5 to 3.5 hours (mostly hands-off)
Flavor profile: lightly spiced, subtly sweet, with a satisfying crunch
Texture: Crisp but not brittle — just like the best store-bought versions, but better, because you control the ingredients.
Why this version works better? It uses a low-and-slow oven method that ensures even drying without burning, includes a cooling-in-the-oven step that maximizes crispness, and gives you foolproof visual cues so you don’t over- or under-bake.
Recipe Highlights
- Prep Time: 15 minutes
- Cook Time: 2 to 3 hours
- Total Time: 2 hours 15 minutes to 3 hours 15 minutes
- Servings: 4 (easily doubled)
- Difficulty: Easy
Why You’ll Love This Apple Chips Recipe
- No special equipment needed — use your regular oven, no dehydrator or air fryer required.
- Naturally sweet and kid-approved — no added sugar needed, but you can add a sprinkle of cinnamon for that familiar flavor kids love.
- Meal-prep friendly — make a big batch on Sunday and pack them in lunchboxes all week.
- Uses up extra apples — whether you’ve got a CSA box, a farmers’ market haul, or just a few apples about to go soft, this is the perfect way to save them.
Ingredients
Apples
The star of the show. Choose firm, crisp varieties like Honeycrisp, Pink Lady, Fuji, or Gala. These hold their shape well and crisp up beautifully. Avoid mealy apples like Red Delicious — they won’t dry properly. You’ll need 3–4 medium apples for this batch.
Substitution tip: Any sweet-crisp apple works. Granny Smith adds a tart kick if you like a little zing.
Shopping tip: Look for apples without bruises or soft spots — damaged fruit won’t dry evenly.
Cinnamon (optional)
Just a light dusting enhances the natural sweetness of the apples without adding sugar. It’s the secret to that warm, nostalgic flavor.
Substitution tip: Use apple pie spice instead for a more complex flavor, or skip it entirely for a totally plain chip.
Lemon Juice (optional)
A quick soak in lemon water (1 tablespoon lemon juice per 1 cup water) prevents browning while you slice. Totally optional, but helpful if you’re prepping ahead or want picture-perfect golden chips.
Substitution tip: You can use orange juice or just skip it — slight browning doesn’t affect taste.
Sugar (optional)
Most store-bought apple chips are loaded with sugar. You don’t need it! But if you want a sweeter treat, a light sprinkle of brown sugar or coconut sugar adds a caramel-like note.
Substitution tip: Use stevia or monk fruit for a sugar-free version.
Parchment Paper or Silicone Baking Mat
Prevents sticking and makes cleanup a breeze. Never use wax paper — it’s not oven-safe.
Pro tip: Silicone mats last forever and are worth the investment if you bake often.
See the recipe card below for a complete ingredient list with exact measurements.
How to Make Apple Chips Recipe
1. Preheat oven and prepare baking sheets
Set your oven to 200°F (95°C). Line two baking sheets with parchment paper or silicone mats. This low temperature is key — it dries the apples slowly without cooking them, which gives you crisp chips instead of leathery or burnt ones.
Tip: Use two sheets so you can rotate them halfway through for even drying.
2. Wash, core, and slice the apples
Wash the apples well to remove any wax or residue. You don’t need to peel them — the skin adds fiber and helps the slices hold their shape. Use a sharp knife or mandoline to slice them 1/8 inch (3 mm) thick. Try to keep the thickness consistent — uneven slices will dry at different rates.
Leave the core in for a pretty star shape in the center, or remove it if you prefer. If you leave it, just tap out any loose seeds after slicing.
Tip: Work quickly or toss slices in lemon water to prevent browning.
3. Arrange slices in a single layer
Place apple slices on the baking sheets in one layer, leaving a little space between each for air circulation. Do not overlap — this traps moisture and leads to soggy spots.
If you’re using cinnamon or sugar, now’s the time to sprinkle it lightly and evenly. Use a fine-mesh sieve for even distribution.
Success cue: You should see a little space between each slice — like puzzle pieces that aren’t quite touching.
4. Bake low and slow
Place the baking sheets in the oven and bake for 2 to 3 hours, depending on your apple thickness and oven. After 2 hours, start checking: remove one slice, let it cool for 2–3 minutes, and test for crispness.
If it’s still chewy, bake in 15–20 minute increments until crisp. The edges should be slightly curled and dry, and the center should snap, not bend.
Pro tip: Rotate the pans halfway through for even drying.
5. Cool in the oven
Once the chips are crisp, turn off the oven and leave the door slightly ajar (use a wooden spoon to keep it open). Let the chips cool inside for 30–60 minutes. This step removes any remaining moisture and makes them extra crispy.
This makes all the difference — skipping it can leave your chips slightly soft.
6. Store or serve
Once completely cool, transfer to an airtight container. They’ll keep for up to 2 weeks at room temperature.
Pro Tips for Perfect Results
- Slice evenly — use a mandoline for consistent thickness. Uneven slices = some burnt, some chewy.
- Don’t overcrowd the pan — space matters. If needed, bake in batches.
- Use the cooling-in-the-oven trick — it’s not optional if you want true crispness.
- Check early and often — ovens vary. Start checking at 2 hours, even if your recipe says “3 hours.”
- You’ll know it’s ready when the chip snaps cleanly when bent, not folds or tears.
Storage and Reheating
- Room temperature: Store in an airtight container for up to 2 weeks. Add a silica packet if you live in a humid climate.
- Freezer: Yes! Freeze in a single layer in a freezer-safe bag for up to 3 months. No need to thaw — they’re great straight from the freezer.
- Reheating: If chips soften, re-crisp in a 200°F oven for 10–15 minutes.
- Texture note: Humidity is the enemy. In damp environments, they may soften faster — refresh in the oven as needed.
Recipe Variations
- Cinnamon Sugar Chips: Toss slices with 1 tsp cinnamon + 1 tbsp sugar before baking.
- Spiced Apple Chips: Use apple pie spice or add a pinch of nutmeg and cardamom.
- Sugar-Free Version: Skip sugar entirely — the natural fruit sugars caramelize beautifully.
- Dehydrator Method: Set to 135°F for 6–8 hours, checking for crispness.
- Air Fryer Option: Cook at 250°F for 15–20 minutes per side, depending on thickness.
Frequently Asked Questions
Can I make this ahead?
Yes! These are perfect for meal prep. Make a batch on Sunday and pack them for snacks all week.
What can I substitute for cinnamon?
Try nutmeg, allspice, pumpkin pie spice, or skip it entirely for a plain version.
How do I know when it’s done?
Remove one chip, let it cool for 2–3 minutes, then test. It should snap, not bend. If it’s still chewy, bake longer in 15-minute increments.
Why didn’t mine turn out crispy?
Common reasons: oven too hot (causes steaming), slices too thick, or skipping the cooling-in-the-oven step. Humidity can also soften them — store with a silica packet.
Can I use a different oven setting?
Some ovens have a “dehydrate” mode — use it at 145–170°F. If not, 200°F works great. Avoid higher temps — they’ll cook instead of dry.
Final Thoughts
This apple chips recipe has become my go-to for healthy snacking — my kids grab them like potato chips, and I don’t have to worry about sugar or additives. It’s one of those simple recipes that feels like magic: just apples, time, and a little patience.
If you’ve been on the fence about making your own, just try it once. You’ll never buy store-bought again. And hey — if your first batch isn’t perfect, don’t stress. I’ve made dozens of batches, and even my “mistakes” tasted great.
So grab those apples, fire up the oven, and treat yourself to something real, crisp, and totally satisfying.
Apple Chips Recipe – Crispy, Healthy Snacking Made Simple
Course: SnacksCuisine: AmericanDifficulty: Easy4
servings15
minutes1
hour30
minutes75
kcal2
hours10
minutesThinly sliced apples baked low and slow until perfectly crisp, naturally sweet, and lightly spiced with optional cinnamon. No dehydrator required, just your oven and a little patience.
Ingredients
3 to 4 medium apples (Honeycrisp, Pink Lady, Fuji, or Gala recommended)
1 teaspoon ground cinnamon
1 tablespoon lemon juice mixed with 1 cup water (optional, to prevent browning)
Directions
- Preheat the oven to 200°F (95°C). Line two baking sheets with parchment paper or silicone baking mats.
- Wash the apples thoroughly. Leave the peels on for structure and fiber. Core removal is optional; leaving the core creates a star-shaped center. Tap out loose seeds after slicing.
- Slice apples into 1/8-inch (3 mm) rounds using a mandoline or a sharp knife. Keep thickness consistent for even drying.
- Optional anti-browning step: Soak slices in the lemon-water mixture for 5 minutes. Drain well and pat dry with paper towels to remove surface moisture.
- Arrange slices on the prepared baking sheets in a single, non-overlapping layer. Leave slight space between slices to allow airflow.
- Lightly dust with cinnamon using a fine-mesh sieve, if using. Do not over-season; a thin, even sprinkle is best.
- Bake for 2 to 3 hours, rotating the baking sheets front-to-back and swapping racks halfway through. Begin checking at the 2-hour mark.
- Test for doneness: Remove one slice, cool it for 2 to 3 minutes, then bend it. You’ll know it’s ready when it snaps cleanly and the center is dry, not leathery. If still flexible, continue baking in 15–20 minute increments.
- When crisp, turn off the oven and prop the door slightly ajar with a wooden spoon. Cool the chips in the oven for 30 to 60 minutes to drive off residual moisture and maximize crunch.
- Once fully cool, transfer chips to an airtight container. Store at room temperature for up to 2 weeks.
Notes
- Notes and Tips:
Even slices make all the difference. Use a mandoline for consistent 1/8-inch thickness to avoid burnt edges and chewy centers.
Don’t overcrowd the pans. Overlapping traps steam and prevents crisping.
The cooling-in-the-oven step is key. Skipping it can leave chips slightly soft.
Humid climate? Add a fresh food-safe desiccant (silica) packet to the storage container to keep chips crisp.
Air Fryer option: 250°F (120°C), work in single layers, 15 to 20 minutes per side, checking frequently. Timing varies by model and thickness.
Dehydrator option: 135°F (57°C) for 6 to 8 hours, or until crisp. - Make-Ahead, Storage, and Re-Crisping:
Make-Ahead: Yes—perfect for weekly snack prep.
Storage: Airtight container at room temperature for up to 2 weeks; freeze up to 3 months.
Re-Crisp: If chips soften, bake at 200°F (95°C) for 10 to 15 minutes, then cool completely. - Troubleshooting:
Chewy chips: Slices were too thick, oven temperature ran low, or cooling step was skipped. Re-crisp in the oven and slice thinner next time.
Uneven texture: Slices varied in thickness or pans were overcrowded. Use a mandoline and give slices breathing room.
Browning too fast: Oven runs hot—verify with an oven thermometer and keep temperature at 200°F (95°C).
