These Cinnamon Apple Chips are a naturally sweet, crunchy snack made by slowly baking thin apple slices in the oven with a sprinkle of cinnamon. With just a few basic ingredients and no need for special equipment, I like how this recipe brings out the best in seasonal fruit. Whether I’m looking for a healthy snack or a fun way to use up extra apples, these chips are always a hit.
Why You’ll Love This Recipe
I love this recipe because it’s simple, healthy, and incredibly satisfying. It doesn’t require any fancy tools—just a knife or mandoline, a baking sheet, and an oven. The apples become crisp and lightly caramelized, and the cinnamon adds a warm, comforting flavor. It’s also a great way for me to reduce food waste by using apples that are past their prime. Plus, I get a snack that’s gluten-free, dairy-free, and made without preservatives.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium apples (McIntosh, Honeycrisp, Gala, or Fuji work best—choose firm, slightly sweet apples for best results)
1 teaspoon ground cinnamon
1 tablespoon granulated sugar (optional, depending on how sweet I want them)
Nonstick cooking spray or parchment paper (to prevent sticking)
Directions
Preheat the oven to 200°F (93°C). I make sure the oven is fully preheated before baking so the apples dry evenly.
Wash and core the apples. I use an apple corer to remove the seeds, but a small knife works too.
Slice the apples into thin rings, about ⅛ to ¼ inch thick. I try to keep the slices uniform so they bake at the same rate.
In a large mixing bowl, toss the apple slices with cinnamon and sugar (if using), coating both sides lightly.
Line one or two baking sheets with parchment paper or spray with nonstick cooking spray. I arrange the apple slices in a single layer, making sure they don’t overlap.
Bake in the oven for 2½ to 3 hours, flipping the slices halfway through baking to ensure even drying. I check on them after 2 hours to make sure they’re not overbrowning.
When the chips feel dry to the touch and start to curl at the edges, I remove them from the oven and let them cool completely. They will crisp up more as they cool.
Servings And Timing
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Variations
Sugar-Free Version: I often skip the sugar entirely, especially when I use sweeter apple varieties like Fuji or Gala.
Spice Blend: For extra flavor, I sometimes add a pinch of nutmeg or ground ginger along with the cinnamon.
Savory Twist: A light sprinkle of sea salt instead of sugar creates a unique sweet-salty snack.
Mixed Fruit Chips: I’ve also used pears in this recipe for a delicious mix of fruit chips.
Storage/Reheating
Once completely cooled, I store the apple chips in an airtight container at room temperature. They stay crisp for up to 4 days. If they start to soften, I place them back in the oven at 200°F for 5 to 10 minutes to refresh their texture. I make sure they’re fully cooled again before storing to prevent moisture buildup.
FAQs
What Apples Work Best For Apple Chips?
I prefer using McIntosh, Honeycrisp, or Fuji apples because they offer the best balance of sweetness and firmness. Softer apples can become mushy instead of crisp during baking.
How Do I Make The Chips Extra Crispy?
To get extra crispy chips, I slice the apples thinner and bake them a little longer. I also leave the oven door slightly ajar during the last 30 minutes to help moisture escape.
Can I Make These Without Sugar?
Yes, I often make them with just cinnamon. The natural sweetness of the apples is usually enough, especially with sweet varieties like Gala or Fuji.
Can I Use A Dehydrator Instead Of An Oven?
Absolutely. If I have a dehydrator, I set it to 135°F and dry the apple slices for 6 to 8 hours until crisp. It’s a hands-off method that works well if I’m making a large batch.
Why Do Some Slices Burn While Others Stay Soft?
Uneven slicing is usually the cause. I try to slice the apples as uniformly as possible and rotate the pans halfway through baking to help them cook evenly.
Conclusion
These Cinnamon Apple Chips are one of my favorite guilt-free snacks. They’re easy to make, healthy, and full of flavor. Whether I want something to munch on during the day or a homemade treat to share, I always come back to this recipe. Once I started making them, it quickly became a staple in my kitchen.
Crispy, naturally sweet Cinnamon Apple Chips made by slow-baking thin apple slices with a sprinkle of cinnamon. A healthy, gluten-free snack with no preservatives and just a few simple ingredients.
Author:Sophia
Prep Time:15 minutes
Cook Time:2 hours 30 minutes
Total Time:2 hours 45 minutes
Yield:4 servings
Category:Snack
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
4 medium apples (McIntosh, Honeycrisp, Gala, or Fuji)
1 teaspoon ground cinnamon
1 tablespoon granulated sugar (optional)
Nonstick cooking spray or parchment paper
Instructions
Preheat oven to 200°F (93°C).
Wash, core, and slice apples into ⅛ to ¼ inch thick rings, keeping slices as uniform as possible.
In a large bowl, toss apple slices with cinnamon and optional sugar until evenly coated.
Line one or two baking sheets with parchment paper or spray with nonstick cooking spray.
Arrange apple slices in a single layer without overlapping.
Bake for 2½ to 3 hours, flipping halfway through. Check at 2 hours to prevent overbrowning.
When slices feel dry and begin to curl at the edges, remove from oven and let cool completely. They will crisp up as they cool.
Notes
Skip sugar for a naturally sweet, sugar-free version.
Add nutmeg or ground ginger for a spiced variation.
Sprinkle sea salt for a sweet-savory twist.
Mix in sliced pears for a blend of fruit chips.
For extra crispiness, slice thinner and bake longer, leaving oven door ajar during final 30 minutes.
Store fully cooled chips in an airtight container for up to 4 days.
Re-crisp soft chips in a 200°F oven for 5–10 minutes, then cool before storing.
