It’s time for another Recipe Redux post! This month’s theme is dehydrated foods. It’s kind of a funny coincidence that dehydration is the theme, because I actually tried dehydrating for the first time last month, when I made oven-dried tomatoes. I had a few ideas about what to make for this post – zucchini chips, sweet potato chips, some kind of fruit leather…but in the end, apple chips won. We love apple chips, and since it’s September and apples are EVERYWHERE, I thought this would be a good seasonal recipe.
I’ve seen a few different recipes for apple chips, and the baking time seems to vary. I had to bake these chips for longer than I expected. I think the trick is to keep a good eye on them. If your oven runs hotter or cooler, your baking time may be different from mine. I decided to dust these with a blend of coconut sugar and cinnamon, and they were delicious! So easy to make, and a very tasty fall snack.
- 3 apples, I used Gala apples
- 1 Tablespoon coconut sugar
- ½ teaspoon cinnamon
- Preheat oven to 225 degrees. Line a cookie sheet with parchment paper.
- Slice the apples very thin - the thinner they are the crispier they will be! I sliced them so that the seeds would make a star shape in the middle of each chip. Once you get to where the seeds are, just pop them out with the tip of a knife.
- Lay the apple slices on the prepared cookie sheet.
- Sprinkle the coconut sugar and cinnamon over the apple chips.
- Bake at 225 degrees for about 1.5 - 2.5 hours. Oven temperatures vary, so after about an hour, you make want to check on the apples periodically.
- Once the edges are curled up and the apples are dried and crisp, remove the cookie sheet from the oven. Let the chips cool. then eat! Or store in an airtight container.
These are really tasty, and it’s very hard to eat just one!
Have you dehydrated anything in your oven before? Be sure to check out the other Recipe Redux recipes below!