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GET IT NOWMy Apple Chips Recipe Is Light, Crisp, And Easy, With No Added Sugar
I started making these apple chips after we had way too many apples from the orchard one year, and my kids have loved them ever since. I used to buy them, but now I never want to go back. Here’s why:
- They taste better – Homemade apple chips taste fresher than store-bought ones, plus I so do not miss those stale pieces you sometimes find in the bagged kind. They’re still thin and crisp, while cinnamon brings out that cozy apple flavor.
- No added sugar – Unlike the packaged ones that sometimes have sugar added, mine has none. I add a little Besti when the apples need it, or you can skip it if yours are already sweet.
- Easy and affordable – Those little store-bought bags get pricy fast! It’s so simple to make them yourself with inexpensive apples. (If you’ve made my zucchini chips before, these apple chips are just as easy!) Just slice, sprinkle, and pop in the oven.
If you brought home more apples than you know what to do with, or just want a healthier fall snack for your kids (or yourself!), my apple chips recipe is the perfect crunchy one to go with. Grab some fresh apples and make a batch with me!
Ingredients & Substitutions
Here I explain the best ingredients for my apple chips recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Apples – I prefer firm apples because they’re easier to slice thinly and hold their shape as they dry. Granny Smith, Honeycrisp, Fuji, Pink Lady, Gala, and Jazz all work, and Jazz is my personal favorite. Get some extras for my healthy apple crisp or gluten-free apple pie!
- Sweetener – This is optional, depending on how sweet you like your apple chips and how sweet your fruit is to begin with. Regular sugar works fine, but I prefer Besti, which is a natural sweetener that has no aftertaste, sugar, or calories.
- Cinnamon – The perfect match for fall apples. Sometimes I also add:
- Other fall spices – A small sprinkle of nutmeg, cloves, or cardamom makes these taste like apple pie spice! Or just use my pumpkin pie spice instead.
- Citrus – Add a light dusting of dried lemon zest powder or dried orange zest powder. I prefer a fine powder, because fresh or coarse zest can make the texture less even.
How To Make Apple Chips
I have step-by-step photos here to help you visualize how to make apple chips in the oven. For full instructions with amounts and temperatures, see the recipe card.
- Slice the apples. I do this while the oven preheats. Remove the apple stems, then use a sharp knife or mandoline to slice apples very thinly. (The mandoline works best if you have one!) I leave the peel on and slice straight through the center, perpendicular to where the stem was so that the apple slices are perfectly round. Arrange the apple slices in single layer on baking sheets lined with parchment paper.
- Season the slices. In a small bowl, whisk together Besti (if using) and cinnamon. Sprinkle the mixture over both sides of the apples. It should stick because the apples are a little wet after slicing.
- Bake and cool. Flip the pieces and rotate the pans halfway through baking. The apple chips are done when the slices are golden brown. (See my tips below for how to know for sure they’re done.) Cool completely and they’ll crisp up more!
My Recipe Tips
- Keep the slices very even. Thick pieces stay chewy while extra-thin ones can brown too fast. I recommend about 1/8 inch, and I get the most consistent rounds with this mandoline. A sharp knife works if you don’t have one.
- You can remove the seeds if you like. I find they tend to fall away when eating so I didn’t bother, but you can pick them out when slicing, too.
- Go light on the seasoning. The apples shrink as they bake, so the seasoning feels more concentrated by the end.
- Use an oven-safe rack if you have one. It’s not required, but airflow reaches both sides more easily, so the chips come out crisper and can finish a little faster. I have and love this set.
- Don’t overlap the pieces. Overlapping traps steam and leaves chewy spots.
- Rotate the baking sheets, and you may also need to swap them. If your pans don’t fit side by side in the oven, then swapping racks can help the chips cook evenly.
- Test one apple chip near the end. They don’t feel fully crisp while they’re still hot, so the best way to know is to pull out one slice and let it cool for about 5 minutes. If it turns crisp, I know the rest are ready. If it’s still bendy, I give them a little more time.
- The smaller slices might be done sooner. Apples vary in size and moisture, so a few pieces may brown before the rest. I start checking 30 minutes early and just remove any that are done, then keep baking the rest.
- Want to use your air fryer or dehydrator instead? For air fryer apple chips, arrange the slices in a single layer and air fry for 8-12 minutes at 320 degrees F, flipping halfway through. You’ll need to work in batches, then cool completely to crisp up. For a dehydrator, arrange in a single layer on the racks and dehydrate for 6-12 hours, until crispy.
Apple Chips (Easy Recipe, No Sugar)
My homemade apple chips are crispy, light, and sweet, with cinnamon and no refined sugar. A naturally sweet, easy snack for fall!
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat oven to 250 degrees F (121 degrees C). Line 2 baking sheets with parchment paper (or place oven-safe racks over the baking sheets instead).
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Remove the apple stems. Use a mandoline (recommended) or sharp knife to slice the apples as thinly as possible, about 1/8 inch thick. Arrange the apple slices in single layer on the baking sheets.
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In a small bowl, whisk together the sweetener (if using) and cinnamon. Sprinkle the cinnamon mixture over the apples on both sides.
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Bake apple chips for 2 hours, flipping the apples and rotating the pans halfway through, until then are golden brown and starting to crisp up a little.
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Remove the chips from the oven and cool completely. (They will crisp up as they cool.)
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 10-12 chips
- Tips: Check out my recipe tips above to help you get evenly baked chips with the best crisp texture.
- Storage: Cool completely, then store in an airtight container in the pantry for up to 1 week. They’ll start to soften after about 24 hours, so for the crispiest texture, enjoy them sooner.
- Reheat: If they soften, return them to the oven at 200 degrees F for 10 minutes, then cool on the counter to crisp up again.
- Note on nutrition info: The sugar in the nutrition facts comes from the natural sugar in the apples. The optional Besti doesn’t add sugar.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Apple Chips
Ways To Use Apple Chips
I usually eat apple chips just as they are, while they’re fresh and crisp. They’re also handy anywhere you want a little sweet crunch:
- Snack – Pack them on their own for a simple fruit snack, or add them to a lunchbox once they’re completely cool.
- Breakfast – Crush them over coconut yogurt, oatmeal, or homemade granola. I like the extra crunch against something creamy or chewy.
- Salads – Break them into smaller pieces and use them like a crisp topping. They work especially well with fall flavors in my butternut squash salad or winter salad.
5 Comments
Abby
1My kids and I loved these! So tasty and fun to make.
Shari
0How can this be so high in sugar if you’re using allulose instead of real sugar? It only calls for 1 tbsp for whole recipe.
Maya | Wholesome Yum
0Hi Shari, It’s the natural sugar in apples.
jess
0This was one of the easiest and most delicious snack ideas that I have made this season! Thank you so much for sharing this amazing recipe.
Allyson Zea
0Wow these were so delicious! Thanks for the easy recipe!!!