- 3 - 5 large apples
- parchment paper (for baking only)
- juice of half a lemon (optional)
- cinnamon (optional)
Pre-heat your oven to 100 C degrees. You can peel the apples, or leave the skin on. (I recommend organic apples if you leave the skin on, or soak your apples in bowl containing a water and a splash of apple cider vinegar for 20 minutes. Rinse the apple vinegar solution with water to remove any
residue). Leaving the skin on adds crunch, but it does impart the flavour of the skin to the chips.
Slice your apples to a thickness of about 1/8" or thinner with a sharp knife. Optional, to reduce discoloration of apples: Squeeze the juice of half a lemon into a small bowl, and dilute this with water (about a 1:1 ratio). Dip each apple slice in the juice.
Pat your apple slices dry and place them in a single layer onto parchment paper-lined baking sheets (if baking), or directly onto your dehydrator racks. Make sure not to have your chips overlap or else they will stick together.
Bake at 100 C degrees for 1.5 to 2 hours. Flip the chips after about 45-60 minutes of baking and let
them cool in the oven for maximum crispness. Apple chips should be stored in an airtight container
to maintain crispness.