How to Dehydrate Apples | Apple Chip
Dehydrating apples is a simple and delicious way to preserve their natural sweetness and extend their shelf life. This guide explores the easy steps to transform fresh apples into tasty, long-lasting, dehydrated apple chips perfect for any occasion.
Embark on this journey of dehydrating apples and discover the delightful ways to tap into this beloved fruit’s natural sweetness and nutritional value.
This guide will introduce you to the simple and satisfying process of transforming fresh apples into delectable, long-lasting snacks, perfect for health-conscious individuals and those seeking convenient, homemade treats.
Why would you want to dehydrate apples?
- Preservation: Dehydrating extends the shelf life of apples, allowing you to enjoy them for months instead of days.
- Convenience: Dehydrated apples are lightweight, portable, and don’t require refrigeration, making them an excellent snack for hiking, traveling, or busy lifestyles.
- Healthful Snacking: They retain most nutrients and are free from the added sugars and preservatives often found in store-bought dried fruits.
- Versatility: Dehydrated apples can be used in a variety of dishes, from cereals and oatmeal to baked goods and salads, adding a sweet, chewy element.
- Reducing Waste: It’s a great way to use up surplus apples or slightly bruised ones, reducing food waste.
- Cost-Effective: Making your own dehydrated apples can be more economical than purchasing pre-packaged dried fruit.
- Decorating: They are pretty hung on your Christmas tree or used to make holiday wreaths or table centerpieces.
- Garnish: They are beautiful when used to garnish for cocktails, punches, or mulled cider.
What you need
For this recipe, you simply need fresh, crisp apples, but there are a few ingredients that you may wish to incorporate.
- Apples: Choose only very fresh, homegrown, or farm-raised apples. Organic apples are the healthier choice. See below for apple variety suggestions.
- Cinnamon: A small sprinkle of cinnamon will give your apples that quintessential fall flavor and make your house smell divine while drying.
- Sugar: If you use an extra tart apple like Granny Smith, you may want just a small sprinkle of sugar or a sugar substitute.
- Lemon juice or Fruit Fresh: While optional, we always soak the apples in a lemon juice bath or a prepared ascorbic acid bath. This will prevent them from browning while they dry.
What apple varieties do you use for apple chips?
Choose crisp apples. You don’t want to use mealy or soft apples like Red Delicious or Cortland apples. Avoid apples that are spotty or overripe. Good varieties include;
- Fuji: Known for their sweetness and firm texture, Fuji apples are excellent for dehydrating, retaining a pleasant texture and flavor.
- Honeycrisp: These apples are popular for their crispness and balanced sweet-tart flavor, which translates well into a dried form.
- Gala: Gala apples offer a mildly sweet taste and retain their flavor well when dehydrated.
- Granny Smith: Granny Smith apples are ideal for those who prefer a tart flavor. They maintain their tanginess and firmness even after drying.
- Golden Delicious: These apples are sweet with a hint of tartness and dehydrate into a soft, chewy texture.
- McIntosh: McIntosh apples are slightly tart and soften more than other varieties when dried, which can be desirable depending on personal preference.
How to dry apple rings
Step One:
Peel your apples, if desired. We leave the skins on. They look pretty and add extra fiber.
If you would like to cut the core out before slicing, use an apple corer to core them.
We find them pretty when they are left whole. Once they dehydrate, you won’t even notice the seed case when you bite them.
Step Two:
Optional, but recommended. Soak the apples in water/lemon juice solution or water/ ascorbic acid mixture for about 10 minutes.
Step Three:
Dry the apple slices. Lay the apples in a single layer on paper towels.
Step Four:
Top with an additional layer of paper towel.
Remove the paper towel and season them with cinnamon and sugar, if desired.
Step Five:
Arrange the prepared slices on your dehydrator trays in a single layer.
Cover the racks with dehydrator paper to make clean-up a breeze.
Dehydrate for 6-8 hours at 135°F (52°C).
How do you tell if they are done?
The apple chips should still be pliable but have no more moisture in them. Tear a chip in half, if you can see moisture, dry them for longer. If you would like them extra crispy, dry them for longer.
Take a couple of pieces out of the dehydrator and let them cool before testing.
How to dehydrate apples in the oven
- Complete steps one through four above.
- Arrange the apples on a cooling rack that is set on a rimmed baking sheet.
- Preheat the oven to its lowest setting; most home ovens are 170°F (85°C).
- Place the cookie sheet in the oven. Dry the slices for 1-2 hours, checking occasionally.
How to store your apple chips
- Let your apples cool thoroughly.
- Then, condition them (see instructions below).
- After conditioning, store them in a mason jar or a resealable bag in a cool, dark, dry place. Label the container with the date.
- You can use a desiccant packet if you open the container often or live in a humid climate.
Conditioning your fruit
Conditioning your fruit is an important step in the drying process, so don’t skip this step.
Conditioning is the process of testing the fruit to make sure that it is thoroughly dry.
Even a bit of moisture in a couple of pieces has the potential to ruin a whole batch.
Allow the dehydrated fruits to come to room temperature. Immediately place them into a glass mason jar. Place the jar in a dark area.
Shake the jar daily to break up any stuck pieces. Allow them to stay in the jar for 7-10 days, shaking daily.
If you see any moisture droplets collecting on the jar. You know you have moisture in them.
If you see any evidence of moisture or any condensation in the jar, re-dry the food in your oven or dehydrator. After re-drying condition them again. Once they are fully dry, pack in tight fitting glass jars.
If you see any evidence of mold during the conditioning process. Discard the product.
How to use dried apples
- As a Snack: Eat them straight out of the dehydrator as a healthy, chewy snack.
- In Trail Mix: Mix them with nuts, seeds, and other dried fruits for a homemade trail mix.
- In Breakfast Foods: Add them to oatmeal, cereal, or yogurt for a sweet, fruity flavor.
- In Baking: Chop them up and use them in muffins, bread, or cakes for added texture and sweetness.
- In Salads: Toss them into salads for a burst of sweetness and a chewy contrast to crisp greens.
- As a Dessert Topping: Use them as a topping for ice cream, puddings, or other desserts.
- In Granola: Incorporate them into homemade granola for a fruity twist.
- Rehydrated in Recipes: Rehydrate them with water or juice to use in recipes that call for fresh apples.
- In Tea or Infusions: Use them to flavor teas or create fruit-infused water.
- For Crafting: They can also be used for decorative purposes, like in wreaths or potpourri.
Dehydrating apples is a wonderfully efficient and enjoyable way to preserve their natural goodness and enjoy a healthy, convenient snack.
By selecting the right apple varieties and following simple dehydration techniques, you can create a delightful array of dried apple snacks that are both nutritious and delicious.
Whether you’re looking for a quick snack, a portable treat, or a versatile ingredient for your culinary creations, dehydrated apples offer a perfect solution.
More Dehydrated Treats
Helpful tools
- Dehydrator
- Dehydrator sheets
- Mandolin
- Fruit Fresh
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
How to Dehydrate Apples | Apple Chips
Ingredients
- 2 Apples
- ½ Teaspoon Cinnamon
- ½ Teaspoon Sugar
- 3 Tablespoons Lemon juice or
- 2 Tablespoons ascorbic acid
- 4 Cups water
Instructions
- Peel your apples, if desired. We leave the skins on. They look pretty and add extra fiber.
- If you would like to cut the core out before slicing, use an apple corer to core them.
- We find them pretty when they are left whole. Once they dehydrate, you won’t even notice to seed case when you bite them.
- Optional, but recommended. Soak the apples in either water/lemon juice solution or water/ ascorbic acid mixture for about 10 minutes.
- Dry the apple slices. Lay the apples in a single layer on paper towels.
- Top with an additional layer of paper towel.
- Remove the paper towel and season them with cinnamon and sugar, if desired.
- Top with an additional layer of paper towel.
- Remove the paper towel and season them with cinnamon and sugar, if desired.
- Dehydrate for 6-8 hours at 135°F (52°C).
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- Fuji: Known for their sweetness and firm texture, Fuji apples are excellent for dehydrating, retaining a pleasant texture and flavor.
- Honeycrisp: These apples are popular for their crispness and balanced sweet-tart flavor, which translates well into a dried form.
- Gala: Gala apples offer a mildly sweet taste and retain their flavor well when dehydrated.
- Granny Smith: Granny Smith apples are ideal for those who prefer a tart flavor. They maintain their tanginess and firmness even after drying.
- Golden Delicious: These apples are sweet with a hint of tartness and dehydrate into a soft, chewy texture.
- McIntosh: McIntosh apples are slightly tart and soften more than other varieties when dried, which can be desirable depending on personal preference.
- Let your apples cool thoroughly.
- Then, condition them (see instructions below).
- After conditioning, store them in a mason jar or a resealable bag in a cool, dark, dry place. Label the container with the date.
- You can use a desiccant packet if you open the container often or live in a humid climate.
