Baking thin apple slices at 225°F with a light cinnamon-sugar coating produces crispy chips in under two hours.
The low temperature dehydrates the fruit while caramelizing the natural sugars, creating snappy edges without burning.
A mandoline slicer cuts uniform ⅛-inch slices that bake evenly. Soaking them briefly in lemon water prevents browning and adds subtle brightness.
Make these for meal prep, weeknight snacking, or when you need a budget-friendly treat that works for kids' lunchboxes.
Cinnamon Apple Chips are thin apple slices baked low and slow until crispy. The key is uniform slicing and patient baking at 225°F - rushing the temperature causes burnt edges while the centers stay soggy. Choose firm apples like Granny Smith or Honeycrisp for chips that snap cleanly without bending.
Why This Recipe Works
Low oven temperature removes moisture without scorching the natural sugars. Firm apples hold their structure during the long bake, while the cinnamon-sugar coating caramelizes into a thin, crispy shell. For another snack that uses simple pantry staples, try this a simple buddies side that requires no baking at all.
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Prep Time
15 min
Cook Time
1.5-2 hours
Total Time
1 hr 45 min - 2 hr 15 min
Servings
4-6 servings
Difficulty
Easy
Category
Snack | Dessert
Quick Tip
Slice apples ⅛ inch thin for crisp chips
Best For
Weeknight | Meal prep | Budget
Success markers you can see:
- Slices are uniform thickness - a mandoline ensures every piece bakes at the same rate
- Edges turn golden brown without black spots - this means sugars caramelized without burning
- Chips snap cleanly when cooled - any bend means they need more time
- No moisture beads on the surface - fully dehydrated chips stay crispy in storage
- Spacing between slices prevents steaming - overlapping creates soggy patches
What You'll Need
Firm apples are non-negotiable - soft varieties turn mushy instead of crispy. The lemon water soak takes seconds but prevents the browning that makes chips look unappetizing. If you want a savory snack with similar crispiness, check out this smoky pork recipe that uses a different cooking method entirely.
- 4-5 firm apples (Granny Smith, Honeycrisp, or Fuji)
- 2 cups water
- 1 tablespoon lemon juice
- 2 teaspoon ground cinnamon
- 2 tablespoon granulated sugar
- Pinch of salt (optional)
- ½ teaspoon vanilla extract
Ingredient Details
- Apples
Choose firm varieties - Granny Smith adds tartness, Honeycrisp brings natural sweetness, Fuji balances both. - Cinnamon
Mix with sugar before sprinkling to distribute evenly and avoid clumps that taste bitter. - Lemon juice
Prevents oxidation - dilute with water so the acid doesn't overpower the apple flavor. - Sugar
Granulated works best for even caramelization; omit entirely for unsweetened chips. - Mandoline slicer
Set to ⅛ inch (3 mm) for uniform thickness - a knife creates uneven slices that bake inconsistently. - Parchment paper
Prevents sticking without added fat; silicone mats work equally well and are reusable. - Wire rack
Cooling on a rack sets the crispness faster by allowing air circulation on all sides.
Ingredient Swaps
Different apple varieties change the flavor profile - tart Granny Smiths need more sugar, while sweet Honeycrisps can skip it entirely. Brown sugar adds molasses notes that pair well with cinnamon, but it darkens the chips faster. If you're looking for more meatless meal ideas that use simple produce, start there for weeknight inspiration.
Four swaps that work:
- Coconut sugar for granulated sugar - Use 1:1 ratio, expect darker color and subtle caramel taste
- Pear slices for apples - Sweeter flavor, softer texture, reduce baking time by 15-20 minutes
- Pumpkin spice blend for cinnamon - Use 1.5 teaspoon blend for more complex spice notes
- Food dehydrator for oven - Set to 135°F, extend time to 6-8 hours for consistent drying
| Instead Of | Use | Ratio |
|---|---|---|
| Lemon juice | Apple cider vinegar diluted | 1 tablespoon vinegar + 2 cups water |
| Oven baking | Food dehydrator | 135°F for 6-8 hours |
| Granulated sugar | Stevia or erythritol | Follow package conversion |
| Apples | Fuyu persimmon | Slice thinner, reduce time |
Instructions
The entire process takes 15 minutes of active work. Slice uniformly, space properly, and let time do the rest. Flipping halfway ensures both sides crisp evenly without curling.
Slice and soak: Cut apples ⅛ inch thin using a mandoline, then soak slices in lemon water (1 tablespoon lemon juice + 2 cups water) for 5 minutes to prevent browning.
Coat with cinnamon sugar: Pat slices dry with paper towels, then toss with mixed cinnamon and sugar (2 teaspoon cinnamon + 2 tablespoon sugar) until lightly coated.
Arrange on baking sheet: Line sheet with parchment paper, then arrange slices in a single layer with ½ inch gaps between each piece to prevent steaming.
Bake low and slow: Set oven to 225°F and bake for 1 hour, then flip each slice and continue baking 30-60 minutes until edges are golden and surfaces are dry.
Cool completely: Transfer chips to a wire rack and cool 10 minutes - they crisp further as they cool and moisture evaporates.
What to Serve With It
Cinnamon apple chips work as a standalone snack or paired with creamy dips that balance the sweetness. The crispy texture contrasts with soft cheeses or yogurt, while nutty spreads add richness. For a protein-forward meal that needs a light side, this tender shrimp recipe keeps the plate interesting without competing flavors.
| Side Dish | Prep | Why It Works | How to Serve |
|---|---|---|---|
| Greek yogurt | Easy | Tangy contrast to sweet chips, adds protein | Serve in bowl with chips for dipping |
| Sharp cheddar slices | Easy | Salty-sweet pairing, balances cinnamon spice | Arrange on plate with chips for snacking |
| Almond butter | Easy | Rich, nutty flavor, adds healthy fats | Use as dip or spread on chips |
| Caramel sauce | Medium | Classic pairing, amplifies sweetness | Drizzle over chips or serve in ramekin |
| Spiced herbal tea | Easy | Warming beverage complements cinnamon | Serve hot alongside chips |
Three ways to serve it:
- Snack plate: Arrange chips with cubed cheese, roasted nuts, and honey drizzle for variety in texture and flavor
- Dessert topper: Crumble chips over vanilla ice cream or yogurt parfaits for added crunch and spice
- Lunchbox addition: Pack in small container with nut butter for a portable snack that stays crisp
Store and Reheat
Store chips in an airtight container with a paper towel to absorb any residual moisture. They stay crispy for 3-5 days at room temperature. If you need a side that pairs with heartier mains, try this quick potatoes dish that works for cold-weather dinners.
| Method | Time | Best For |
|---|---|---|
| 🔥 Oven | 5-7 min at 250°F | Restoring crispness to stored chips without drying |
| 💨 Air fryer | 3-4 min at 300°F | Quick crisping when you need immediate texture |
| 📦 Microwave | Not recommended | Causes sogginess, ruins texture completely |
For best results when storing:
- Cool chips completely before sealing - trapped heat creates condensation that softens texture
- Add a paper towel to the container to absorb ambient moisture during storage
- Store at room temperature in pantry - fridge adds moisture that causes sogginess
- Use silicate packs if storing longer than 3 days to maintain crispness
- Freeze in single layer on parchment, then transfer to freezer bag for up to 1 month
Frequently Asked Questions
Bake for 1.5-2 hours total, flipping halfway through. Chips are done when edges are golden and surfaces feel dry with no moisture beads.
Yes - store in airtight container with paper towel for 3-5 days at room temperature. Re-crisp in oven at 250°F for 5 minutes if needed.
Greek yogurt, sharp cheddar cheese, almond butter, or caramel sauce all pair well. The tangy or salty contrast balances the sweet cinnamon coating.
Test by breaking a cooled chip - it should snap cleanly without bending. Edges should be golden with no moisture on the surface.
Yes - red apples like Fuji or Honeycrisp work well and add natural sweetness. You may need less added sugar compared to tart Granny Smiths.
Cinnamon Apple Chips
Ingredients
Equipment
Method
- Cut apples into ⅛-inch thin slices using a mandoline slicer. Soak slices in a mixture of 1 tablespoon lemon juice and 2 cups water for 5 minutes to prevent browning.4 - apple, 2 cups water, 1 tbsp lemon juice
- Pat apple slices dry with paper towels. In a bowl, combine ground cinnamon and granulated sugar, then toss the dry slices with this mixture until lightly coated.2 tsp ground cinnamon, 2 tbsp granulated sugar
- Line a baking sheet with parchment paper. Arrange apple slices in a single layer, leaving about ½ inch gap between each slice to prevent steaming.
- Preheat oven to 225°F (107°C). Bake the apple slices for 1 hour, then flip each slice carefully. Continue baking for another 30 to 60 minutes, until the edges are golden and surfaces are dry without moisture beads.
- Transfer the baked apple chips to a wire rack and let cool for at least 10 minutes. The chips will crisp further as they cool. Test for doneness by breaking a cooled chip; it should snap cleanly without bending.
Notes
- Use a mandoline slicer set to ⅛ inch for uniform slices to ensure even baking.
- Flip apple slices halfway through baking to dry both sides and prevent curling.
- Store chips in an airtight container with a paper towel at room temperature for 3-5 days to maintain crispness.
