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Nothing makes my kitchen feel as welcoming as the scent of apple chips slow-baking with cinnamon. All you need are apples, a shake of cinnamon, maybe some sugar, and a few minutes of prep. They're a no-stress snack packed with taste. My family’s hooked—these always go fast after school or on the trail.
Honestly, I first made these when I had way too many apples in September. Now, I make them all the time—they’re comforting and I always know exactly what’s inside each bite.
Tasty Ingredients
- Cooking spray: Keeps slices from sticking and makes cleanup easy. Go for an oil-based one for smooth coverage
- Ground cinnamon: Packs warm, spicy flavor. Use a new jar if you can for the boldest punch
- McIntosh apples: Cut thin so you get a nice snap but not too tart or sweet
- Granulated sugar: Totally optional. Adds a hint of sweetness especially if your apples are sour. Pick a fine grind to coat evenly
Easy How-To
- Let Them Cool and Store:
- Once they’re done, keep chips on the pan till they’re fully cooled. This helps them get crisp and keeps them from steaming in a bag or jar. Store them in a tight-lid container at room temp. They'll stay good up to four days.
- Slice Your Apples:
- First, core your apples so you’re not dealing with seeds. Cut them evenly, around an eighth to a quarter inch thick. That way, every chip bakes the same for perfect crunch or chew all over.
- Arrange on Trays:
- Give a quick spray to your baking trays or use parchment to keep apples from sticking. Set the slices in one layer with no overlaps—use two sheets if you need. Overlapping slices won’t crisp up right.
- Bake Nice and Slow:
- Bake at 200 F for two to three hours. Check after two hours. You want chips that feel dry around the edges but not totally hard in the middle. Low temp keeps them from burning and helps them dry out evenly.
- Coat in Cinnamon Sugar:
- Drop apple slices into a big bowl. Toss in cinnamon and sugar. Use your hands to mix until every piece looks coated with spice. This gives you that signature swirl on every chip.
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Honestly, my favorite part is using apples straight from a nearby orchard in the fall. My kids sneak a bunch before they even cool down. There's always a little competition for the crunchiest chips.
Keeping Them Fresh
Make sure the chips have cooled off before tossing them into any storage or else they’ll turn sticky from the steam. Just store at room temp in a closed glass jar or zip bag. If they lose their crisp, a few minutes in a low oven brings them right back.
Swaps and Twists
Honeycrisp or Fuji apples can make your chips a little sweeter, but I love McIntosh for their tart kick and juiciness. Skip sugar altogether or try coconut sugar if you want something new. Pumpkin spice can stand in for cinnamon if you’re craving autumn flavors.
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Ways to Enjoy
Toss some chips into lunchboxes or serve with cheese and nuts for a simple platter. Sprinkle crushed chips over oatmeal for extra crunch in the morning. We dip ours in peanut butter for a real treat on the go.
How It Fits In
Making chips at home is a throwback to families drying fruit to save the harvest. Sliced apples have been dried for ages so folks could eat them in winter or use up the extras during picking season. Cinnamon brings in that nostalgic American fall vibe and holiday feel.
Frequently Asked Questions
- → What type of apples work best?
If you've got McIntosh, they're ideal because they're sweet and a bit tart. Fuji and Honeycrisp are also great choices.
- → How thin should I slice the apples?
Go for slices about 1/8 to 1/4 inch thick. Keep them the same so they bake up just right and get crunchy.
- → Can I make these chips without added sugar?
For sure! Just leave the sugar out if you want, and let the apples plus cinnamon do their thing.
- → How do I keep the apple chips crisp?
Let them cool off all the way first. Store in a tightly sealed jar or box. If you can, keep chips from touching.
- → Is it necessary to peel the apples?
Nope, not at all. The skin gives crunch and some goodness. But if you want super smooth chips, go ahead and peel them.