How to Dehydrate Apples | Apple Chips - Binky's Culinary Carnival

Overhead photo of dried apple chips on a black board.

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How to Dehydrate Apples | Apple Chips

Dehydrating apples is a simple and delicious way to preserve their natural sweetness and extend their shelf life.

Course Snack

Cuisine American

Prep Time 2

Cook Time 6

Total Time 6 2

Servings servings

Calories 21kcal

Author Beth Neels

Cost $2

Equipment

Food dehydrator

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).

Notes

What apple varieties to use

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 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 Store Them

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.

Nutrition