- 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.
Keywords: homemade apple chips, baked apple chips