Apple cinnamon chips take such little effort, I’m not entirely sure why I haven’t tried to make them before.
I guess because I usually try to stay away from dehydrating foods. The thought of leaving my oven on for eight hours makes me (irrationally) nervous, but these take just about two hours. I can deal with that. And to maximize the oven’s energy, you can load up as many cookie sheets or baking dishes with apple slices as you can fit.
I had a whole bag of apples left that were originally intended for more apple sauce, but I was feeling more creative than that. I washed and sliced up my mixed bag of apples, coated them with cinnamon and a hint of sugar, and popped them in the oven.
These chips are a naturally healthy snack. For a completely guilt-free chip, leave off the sugar. Seriously. They’re tasty and sweet as-is. You’ll love them just as much.
Try this recipe when you’re in the mood to make something impressive and quick. It’s largely hands off, yet the whole family will love these for snack time.
Apple Cinnamon chips
- 6 apples, cored and sliced about 1/8″ thick (skin left on)
- 2 tbsp ground cinnamon
- 1 tbsp granulated sugar (optional)
- Preheat the oven to 200ºF.
- Spray cooking sheet(s) with cooking spray and set aside.
- In a large bowl, mix cinnamon and sugar. Add apples and toss.
- Spread slices out on in a single layer on cookie sheets, making sure they don’t overlap.
- Bake in oven for 2 – 2 1/2 hours. Chips are ready when they’re dry. While still warm, they’ll still be soft. Remove from oven and they’ll harder up in a few minutes.
- Store in an airtight container.