Baked Cinnamon Apple Chips
These delicious baked cinnamon apple chips are easy to make with just 2 ingredients for a simple, healthy snack.
- dietary features: vegan, gluten-free, oil-free, no added sugar
- kid-friendly: makes a tasty, healthy snack for kids and adults alike!
- perfect for Fall: nothing says Fall like the smell of apple chips baking in the oven
- apples – any type works but I recommend sweet, crunchy varieties like Gala, Honeycrisp, Pink Lady and Fuji. Granny Smith works too, they’ll just be more on the tart side!
- cinnamon – a lovely addition but completely optional, use as much or as little as you like
If you have an apple corer, you can core the apples first. If not, no big deal, just thinly slice the apples using a mandolin slicer and remove any seeds after slicing.
For best results, aim for slices that are consistent in size so they bake evenly.
No mandolin? Do your best to create thin, even slices with a sharp knife.
Add the cinnamon and use your hands to mix so all the slices are coated on both sides.
Quick Tip: Cinnamon is optional and the chips are yummy with or without it. Other spices that work well are nutmeg or ginger. For a treat, try a pinch of coconut sugar!
Prepare a baking sheet with parchment paper then lay the slices in an even layer on the tray. You may need two trays depending on how many apples you used.
Bake the chips in the oven for an hour, then flip and bake another hour until nice and crispy.
Notes and Tips
- Let the chips cool completely on the pan before storing.
- Store in an airtight container at room temperature for up to 1-week.
- Try adding a pinch of nutmeg or ginger for variety.
- For a treat, add a pinch of coconut sugar with the cinnamon.
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- 2–4 apples
- cinnamon, as needed
- Pre-heat oven to 220 F.
- Core the apples if you have an apple corer. If not, go ahead and slice them into thin, even rounds using a sharp knife or mandolin slicer, removing any seeds as you go. If using a knife, try to get them as thin and even as possible. For best results, aim for consistent slices so they bake evenly.
- Place the slices in a bowl and sprinkle with cinnamon. Use 1/2-1 tsp to start, depending on how many apples you used, mix then add more if needed. Use your hands to mix so that each apple slice is coated. If you prefer, you can arrange them on the baking sheet and then sprinkle with cinnamon but I like mixing them in a bowl so they’re thoroughly and evenly coated on both sides. Optionally, you can skip this step and bake them without cinnamon. They’re delicious just like that too!
- Arrange the apple slices in a single layer on a silicone mat or parchment paper-lined baking sheet.
- Bake for 1 hour then remove from the oven and flip.
- Bake for another hour then turn the oven off and leave them in the oven until completely cooled.
Apples: Any variety works but I like Gala, Honeycrisp, Pink Lady and Fuji. Granny Smith works too, they’ll just be a little more on the tart side!
Storage: Airtight container at room temperature for up to 1 week.
Spices and Additions: Cinnamon is optional but makes a lovely addition. A small pinch of nutmeg and ginger also work well. For a treat, light dust with coconut sugar or powdered sugar along with the cinnamon.
- Serving Size: 1 apple
- Calories: 95
- Sugar: 18 g
- Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4.5 g
- Protein: 0.5 g
Keywords: homemade apple chips, baked apple chips
Originally published on November 17, 2017. Updated with new photos and text on September 21, 2020.