Cinnamon apple chips transform fresh apples into sweet, crispy snacks that taste like autumn in every bite. Unlike store-bried versions that contain added sugars and preservatives, homemade apple chips rely on the fruit’s natural sweetness enhanced by warm cinnamon spice. The dehydration process concentrates the apple’s flavor while creating a satisfying crunch that rivals potato chips—without the fat and sodium.
This recipe works with any apple variety, from tart Granny Smith to sweet Honeycrisp. The key is uniform slicing and proper preparation to prevent browning. Kids love these as lunchbox treats, hikers appreciate them as lightweight trail snacks, and home cooks use them to add crunch to oatmeal, yogurt, and baked goods. One bushel of fresh apples reduces to approximately 2 pounds of chips that store for months without refrigeration.
Choosing the Right Apples
Any apple variety works for chips, but characteristics vary:
Sweet Varieties (Fuji, Gala, Honeycrisp, Golden Delicious): Produce naturally sweet chips requiring little or no added sugar. These are ideal for cinnamon chips where you want the fruit’s sweetness to shine.
Tart Varieties (Granny Smith, Braeburn, Jonathan): Create tangy chips with more complex flavor. Consider adding a light dusting of sugar with the cinnamon to balance acidity.
Heirloom Varieties: Often have more intense flavor than commercial varieties. Try mixing different types for complex flavor profiles.
Select firm, unbruised apples. Soft or mealy apples dehydrate poorly, creating leathery rather than crispy results. Avoid apples with wax coatings if possible—the wax can create uneven drying. If using waxed apples from the grocery store, scrub thoroughly with warm water and a drop of dish soap, then rinse well.
For the sweetest chips, use apples that have been stored for 2-4 weeks after harvest. The starches convert to sugars during storage, creating more intense sweetness. Fall-harvested apples often taste sweeter in January than October for this reason.
Slicing and Prepping
Peeling: Peeling is optional. Peeled chips have softer texture and uniform appearance. Unpeeled chips contain more fiber and nutrients, with attractive color contrast from the skin. If peeling, use a vegetable peeler or paring knife.
Coring: Remove seeds and core using an apple corer or small paring knife. Some people leave the core in and simply slice across the apple, creating attractive star shapes in the center from the seed cavity. This is aesthetically pleasing but means dealing with seeds when eating.
Slicing: Slice apples to 1/8 inch thickness (3mm) for crispy chips. Thicker slices (1/4 inch) create chewy dried apples rather than chips. A mandoline slicer produces the most consistent results. If slicing by hand, cut slowly for uniformity.
Preventing Browning: Apples oxidize quickly when cut, turning brown and unappealing. Prevent this by dipping slices in acidulated water:
- 1 tablespoon lemon juice per cup of water, OR
- 1 tablespoon apple cider vinegar per cup of water, OR
- Commercial produce keeper (follow package directions)
Soak slices for 2-3 minutes, then drain and pat dry with paper towels. The acid won’t affect flavor but preserves the apple’s natural color during drying.
Cinnamon Coating
The beauty of cinnamon apple chips lies in their simplicity—just apples, cinnamon, and a touch of sweetener if desired.
Basic Coating:
- 1/2 teaspoon ground cinnamon per apple
- Optional: 1 teaspoon sugar or maple syrup per apple (for extra sweetness)
Method: Working in batches of 2-3 cups, place apple slices in a large bowl. Sprinkle cinnamon (and sugar if using) over the slices. Toss gently with your hands or a spatula until evenly coated. The natural moisture on the apple surface helps the cinnamon adhere.
Spice Variations:
Pumpkin Spice: Use pumpkin pie spice instead of plain cinnamon. The blend of cinnamon, nutmeg, ginger, and allspice creates autumnal flavor.
Apple Pie Spice: Combine cinnamon with a pinch of nutmeg and allspice. Adds warmth and complexity.
Vanilla Cinnamon: Add 1/2 teaspoon vanilla powder or scraped vanilla bean seeds to the cinnamon. Creates bakery-style flavor.
Don’t oversweeten. The dehydration process concentrates natural sugars, making apples taste sweeter than when fresh. Taste a slice of your apple variety before adding sugar—sweet varieties like Fuji often need no added sugar at all.
Drying Process
Arrange cinnamon-coated apple slices in a single layer on dehydrator trays without overlapping. Overlapping creates wet spots that prevent proper drying. Apples shrink significantly, so you can place slices closer together than you would for foods that hold their size.
Set your dehydrator to 135°F (57°C). This is the standard fruit drying temperature—high enough to dry efficiently without cooking the apples or destroying vitamin C.
Drying takes 6-10 hours depending on apple moisture content, slice thickness, and humidity. Check after 6 hours. Properly dried apple chips feel dry and leathery, not sticky. They should bend slightly but not feel moist.
For truly crispy chips (rather than chewy dried apples), extend drying to 10-12 hours. The longer drying removes more moisture, creating snap rather than chew. Rotate trays every 3-4 hours if using a vertical-flow dehydrator for even drying.
Cinnamon Apple Chips
Ingredients
- 4 medium apples (any variety)
- 1 tablespoon lemon juice
- 1 cup water
- 2 teaspoons ground cinnamon
- Optional: 2 teaspoons sugar
Instructions
- Mix lemon juice with water in a large bowl
- Core apples and slice to 1/8 inch thickness
- Soak slices in lemon water 2-3 minutes to prevent browning
- Drain and pat dry with paper towels
- Toss slices with cinnamon (and sugar if using)
- Arrange in single layer on dehydrator trays
- Dry at 135°F for 6-10 hours until leathery and dry
- Cool completely before storing
Storage and Uses
Cool apple chips completely before storing—warm fruit releases moisture that causes condensation and mold. Allow 30-60 minutes of cooling at room temperature.
Store in airtight glass jars or containers. Plastic bags allow air exchange that gradually softens chips. Properly dried apple chips maintain quality for 6-12 months at room temperature in a cool, dark pantry. For longer storage, refrigerate or freeze.
Using Apple Chips:
- Snacking: Eat plain as a healthy alternative to chips or candy
- Oatmeal: Crumble over morning oatmeal or cereal
- Yogurt: Add to yogurt with granola
- Baking: Chop and add to muffins, quick breads, or cookies
- Trail mix: Combine with nuts and dried cranberries
- Tea: Steep in hot water for naturally sweet apple tea
Rehydrating: To use dried apples in baking or applesauce, rehydrate by covering with warm water or apple juice for 30-60 minutes until plump.
Conclusion
Cinnamon apple chips represent the perfect introduction to fruit dehydration—simple, delicious, and universally appealing. The process requires minimal active time while producing a snack that costs significantly less than store-bought alternatives.
The natural sweetness of apples means you can eliminate added sugars entirely, creating genuinely healthy treats that kids and adults both love. Experiment with different apple varieties and spice combinations to find your perfect flavor profile.
For more fruit dehydration recipes, try our complete apple drying guide or strawberry fruit leather recipe.
