Homemade Apple Rings/chips using a Dehydrator

All Recipes
Snacks

Prep Time

30 min

Prep Notes


  • You don’t need to add any sweeteners when drying apples.  The natural sugars in the apples get more intense during the drying process making them sweet enough for everyone to enjoy.
  • I prefer using Spartan, Granny Smith or McIntosh apples that aren’t too sweet. Some apples like Galas become almost too sweet when dried. My all time favorites are prairie apple varieties like Goodland apples. 
  • Dipping or spraying with lemon juice or salt to prevent browning is not necessary.  I’ve stopped using any anti-browning techniques when drying apples.  See the photos in this post?  All of these apple rings were made without any anti-browning solutions and they look mighty delicious!
  • If you’re planning on storing your apple rings, err on the side of over-drying rather than under-drying.  Even a wee bit of moisture can trigger mold growth.
  • Peeling is a personal preference. Some people find the peel gets too tough once dried, so you can  peel my apples.  Totally your call.
  • Accept the fact that homemade apple rings will not be as soft and pliable as store bought apple rings. Why?  Because store bought varieties have added preservatives so they can be stored for long periods with a higher moisture content.  If you try to store homemade apple rings with that level of moisture, they will not last more than 2-3 days.
  • To get apple chips that are crispy, just keep drying your apples to the point of crunchiness.  They’re awesome!
  • If you don’t want apple chips and accidentally over-dry your apple rings, place a raw apple slice with the dried apple rings in a sealed container.  Just make sure the raw apple isn’t directly touching any of the dried rings, use a layer of wax paper or put the raw apple in a small open container.  The moisture from the apple will soften the over-dried apple rings within a day.  Remove the raw apple once your rings have softened.
  • As good as those apple rings taste, practice moderation.  Remember that about 6-8 slices is equal to 1 apple.

    • Cooking Time

    about 7 to 8 hours

    Yields

    a lot

    Ingredients


    5 lb organic apples

    3 Tbsp cinnamon

    Directions


    Wash, peel and core apples. If you like the star, leave the core in, but pick out the seeds.

    Slice apples thinly and evenly (1/4 inch), use a mandolin if possible.  Just don't cut yourself!

    Sprinkle slices with a light dusting of cinnamon.

    Arrange apple slices on dehydrator sheets.

    Dehydrate at 135°F (57°C) for 6 to 8 hours.

    Check apples for any moisture on outside and inside. The slices should feel dry and leathery without any tackiness. Rip a slice in half to see if there is any moisture on the inside - it should look like dry dense sponge.

    Allow to cool several hours before storing in an airtight bag or container.

    Store in a dry, cool, dark place for several months (if you don't eat them all!)


    Notes


    Don’t have a dehydrator?  Read How to Make Homemade Apple Rings in the Oven.


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    DISCLAIMER: I am a Certified Holistic Health Coach and certified by the American Association of Drugless Practitioners. I received my training from the Institute of Integrative Nutrition in New York, NY, USA, where I studied over 100 dietary theories, practical lifestyle management techniques, and innovative coaching methods with some of the world’s top health and wellness experts, including Dr. Andrew Weil, Dr. Deepak Chopra, Dr. David Katz, Dr. Walter Willett, Dr. Mark Hyman, Dr. Alejandro Junger, Dr. John Douillard, Dr. Liz Lipski, Dr. Josh Axe, Donna Gates, and many other leading researchers and nutrition authorities.

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