Baked Apple Chips With Cinnamon – A Simple, Crunchy Snack

Warm, crisp, and lightly sweet, baked apple chips are the kind of snack you reach for again and again. They taste like a cozy fall afternoon, but they’re easy enough to make any time of year. With just apples, cinnamon, and a touch of sugar (if you want it), you’ll get a tray of chips that’s naturally sweet and beautifully fragrant.

No special equipment beyond a knife and an oven. Once you make a batch, you’ll wonder why you ever bought the bagged kind.

What Makes This Special

This recipe leans on simple ingredients and a low-and-slow bake to bring out the apples’ natural sweetness. The cinnamon adds a warm, familiar flavor without overpowering the fruit.

There’s no oil, no frying, and no fuss just clean, crisp chips. You can customize the spice blend, the level of sweetness, and even the variety of apple to suit your taste.

Ingredients

• 2–3 firm apples (Honeycrisp, Fuji, Pink Lady, or Granny Smith)
• 1–2 teaspoons ground cinnamon
• 1–2 teaspoons granulated sugar or coconut sugar (optional)
• 1 pinch fine sea salt (optional, but helps balance sweetness)
• Lemon juice or water (optional, for soaking to reduce browning)

Instructions

1. Preheat the oven to 225°F (110°C). Line two baking sheets with parchment paper for easy cleanup.
2. Prep the apples.Wash and dry them well. You can core them if you prefer perfect rounds, but it’s optional.
3. Slice thinly. Using a sharp knife or mandoline, slice the apples into 1/16–1/8 inch (1.5–3 mm) rounds.Thinner slices get crispier.
4. Optional soak. For a brighter color, soak slices in a bowl of cold water with a splash of lemon juice for 3–5 minutes, then pat dry thoroughly.
5. Arrange on trays. Lay slices in a single layer without overlapping.This helps them dry out evenly.
6. Season. Mix cinnamon with sugar (if using) and a small pinch of salt. Lightly sprinkle over the apples.A little goes a long way.
7. Bake low and slow for 1 hour. Rotate the pans and flip the slices. Continue baking for another 45–75 minutes, depending on thickness and water content.
8. Check for doneness.Chips should look dry and feel mostly firm. They’ll crisp even more as they cool. If still soft, keep baking in 10–15 minute increments.
9. Cool in the oven.Turn off the heat, crack the door, and let chips sit for 20–30 minutes. This step boosts crunch.
10. Store once fully cool. Transfer to an airtight container to keep their crisp texture.

Storage Instructions

• Room temperature: Store in an airtight jar or container for up to 1 week.
• To keep crisp: Add a small piece of paper towel or a food-safe desiccant packet to absorb moisture.
• Re-crisp: If they soften, bake at 225°F (110°C) for 10–15 minutes, then cool in the oven.
• Freezing: Not recommended; thawing adds moisture and softens the chips.

Benefits of This Recipe

• Minimal ingredients: Just apples and cinnamon, with optional sugar.
• Lower in fat: No oil needed, yet still crunchy and satisfying.
• Kid-friendly: Sweet, portable, and fun to help make.
• Budget-conscious: A great way to use up apples that are past their prime for snacking.
• Customizable: Adjust spices and sweetness to taste.

Common Mistakes to Avoid

• Slices too thick: Thick slices won’t crisp well.Aim for very thin, even rounds.
• Skipping the flip: Flipping halfway reduces trapped moisture and improves crunch.
• Overcrowding the pan: Overlap leads to steam and soggy chips. Use two trays if needed.
• High oven temperature: Too hot will brown the edges before the centers dry out.
• Storing while warm: Any residual warmth creates condensation and soft chips. Cool completely first.

Alternatives

• Spice blends: Try apple pie spice, pumpkin spice, cardamom, or a pinch of nutmeg and clove.
• Sweeteners: Swap sugar for maple sugar, date sugar, or skip sweetener entirely.
• Savory twist: Light sprinkle of smoked paprika and a touch of salt for a sweet-salty vibe.
• Apple varieties: Granny Smith for tart and crisp, Fuji for sweet and soft, Honeycrisp for balance.
• Microwave shortcut: For a tiny batch, microwave thin slices between parchment in 60–90 second bursts, flipping and checking often.Results vary but can work in a pinch.

FAQ

How do I make them extra crispy?

Slice as thin and even as possible, bake at a low temperature, flip halfway, and let them cool in the turned-off oven with the door cracked. Make sure they’re fully cool before storing.

Do I have to peel the apples?

No. The peel adds color and a bit of texture. If you prefer a more delicate chip, you can peel them, but it’s not necessary.

Why are my chips chewy?

They likely need more time to dry. Keep baking in short intervals and allow a full cool-down in the oven. Thicker slices also tend to stay chewy.

Can I use a dehydrator?

Yes. Set it to 135°F (57°C) and dry for 6–8 hours, or until crisp. Sprinkle with cinnamon before drying.

What’s the best apple to use?

Honeycrisp and Pink Lady are reliable for crisp texture and balanced flavor. Granny Smith gives a nice tart bite. Fuji is sweeter but may need a bit longer to dry.

Can I make them without sugar?

Absolutely. The apples and cinnamon alone are delicious. Choose a sweeter apple variety if you want more natural sweetness.

In Conclusion

Baked apple chips with cinnamon are simple, cozy, and endlessly snackable. With a handful of pantry ingredients and a little patience, you’ll get a crunchy treat that feels special without being fussy. Make a big batch for lunch boxes, road trips, or afternoon cravings. They’ll disappear fast so you might want to double the recipe.

Baked Apple Chips With Cinnamon - A Simple, Crunchy Snack

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2–3 firm apples (Honeycrisp, Fuji, Pink Lady, or Granny Smith)
• 1–2 teaspoons ground cinnamon
• 1–2 teaspoons granulated sugar or coconut sugar (optional)
• 1 pinch fine sea salt (optional, but helps balance sweetness)
• Lemon juice or water (optional, for soaking to reduce browning)

Method

 

1. Preheat the oven to 225°F (110°C). Line two baking sheets with parchment paper for easy cleanup.
2. Prep the apples. Wash and dry them well. You can core them if you prefer perfect rounds, but it’s optional.
3. Slice thinly. Using a sharp knife or mandoline, slice the apples into 1/16–1/8 inch (1.5–3 mm) rounds. Thinner slices get crispier.
4. Optional soak. For a brighter color, soak slices in a bowl of cold water with a splash of lemon juice for 3–5 minutes, then pat dry thoroughly.
5. Arrange on trays. Lay slices in a single layer without overlapping. This helps them dry out evenly.
6. Season. Mix cinnamon with sugar (if using) and a small pinch of salt. Lightly sprinkle over the apples. A little goes a long way.
7. Bake low and slow for 1 hour. Rotate the pans and flip the slices. Continue baking for another 45–75 minutes, depending on thickness and water content.
8. Check for doneness. Chips should look dry and feel mostly firm. They’ll crisp even more as they cool. If still soft, keep baking in 10–15 minute increments.
9. Cool in the oven. Turn off the heat, crack the door, and let chips sit for 20–30 minutes. This step boosts crunch.
10. Store once fully cool. Transfer to an airtight container to keep their crisp texture.