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Preserve Your Harvest,  Recipes

How to Make Simple Apple Cinnamon Chips (or Rings!) in a Dehydrator or Oven

Apple chips: the very first thing we ever dehydrated! Back when I was in grad school, living in Providence, we got our first food dehydrator. True to New England style, we set out to celebrate the fall with some leaf-peeping and apple-picking at local farms. Armed with a bushel of fresh organic apples, I was wicked-excited to come home and make my first DIY dried fruit snacks to enjoy!

I have always loved dried apples in trail mix, but hated all the preservatives and added sugar. Thus, our first apple chip efforts were driven by the desire to eat pure, whole, unprocessed real foods. Now, drying apples is not only a fun and healthy hobby, but a bit of a necessity! Our mature backyard Anna apple tree unloads pounds and pounds of fruit on us each June and July. Aside from making apple cider vinegar (see the tutorial for that here), drying apple chips or apple rings is our go-to way to preserve our homegrown apple harvests.

Come along to learn how easy it is to create simple, no-fuss, naturally-sweetened apple chips or soft rings at home. I keep saying “apple chips OR rings”, because you can tweak these instructions to create either! Some like them crunchy, some like them soft and chewy… we like them somewhere in between. Let me share some tips and tricks we’ve learned over all these years dehydrating apples.

A man wearing a button up t  shirt and light blue jeans standing in a back patio garden holding a basket of freshly harvested apples. There is another basket full of apples immediately in front of him sitting on a table. The patio is surrounded with raised wooden garden beds filled with kale and lettuce, there are various vines, and trees outside of the patio that makes for a very green and wooded background.
One of our recent 30 pound apple harvests from the backyard Anna apple tree! Chips ahoy!

Before we get started with the instructions…

FAQs and Tips for Drying Apples

  • Dried apple chips or rings do not need extra sweetener! They’re plenty sweet on their own. Enjoy nature’s candy.  
  • To peel or not to peel? That is totally up to you! We leave our apple skins in tact. I don’t know about you, but I find peeling things to be a tedious pain in the butt! Plus, there is additional fiber and nutrients within the skins!
  • Homemade apple chips do not need to be soaked prior to drying, though they can be if you wish. Soaking the apple slices in lemon water before placing them in the dehydrator will help them stay slightly more white in color. Like peeling, I personally find this step to be unnecessary! 
  • The length of time you dry your apples will dictate their consistency, and also their shelf life. The drier they are, the more crunchy and chip-like they are, and the longer they’ll last stored at room temperature. Though, softer rings should last for several weeks to months. The more moisture that is left within the apples, the shorter their shelf life will be. 
  • Despite your best efforts, homemade apple chips will never stay crunchy for as long as store-bought apple chips. Likewise, your apple rings probably won’t be quite as pillowy and chewy as those commercially-made ones. That is because we aren’t adding preservatives and chemicals. In my book, this is not a bad thing – and a worthy trade-off! I am simply trying to temper your expectations. 


1) Wash & Slice Apples

Wash your apples, and peel them to remove the skins if you wish. We don’t! You can also core the apples, and then cut them across their equator to create fancy apple rings. Again, I am all about quick and easy here, and coring doesn’t really fall into that category for me. I simply cut chunks away from the core, then cut those into even slices. Try to avoid creating wedge-shaped slices as much as possible, because those will dry less evenly. 

The thickness of your apple slices will also influence their texture, how quickly they dry, and how long they’ll last in storage. We usually aim for about ⅛ inch thick, as shown below. For a more chewy, supple apple ring, you could cut them a tad thicker.

2) Fill Dehydrator Trays

Place all the cut apple slices onto your food dehydrator trays. Or, if you are going to use the oven, lay the apple slices on baking sheets lined with parchment paper. I find it easiest to add them to the trays as I prep the apples, creating more space on the cutting board as I go. The apple slices can touch on their edges, but shouldn’t be overlapping. We need a little space for air flow between them! I keep mine pretty close to maximize space, and also to make the next step (optional cinnamon sprinkles) a little less messy.

Curious about our dehydrator? For years, we used a really basic Nesco food dehydrator like this one. It got the job done! Yet over time we knew we wanted to upgrade to something a bit more efficient and larger capacity. An Excalibur fit the bill! Made in the USA, stainless steel, BPA-free, quiet, faster, has a timer – all that good stuff.

A two way image collage, the first image shows an index finger and thumb holding a slice of apple, it is displayed to show the thickness of the slice. The background is unfocused but you can see many more slices of apple neatly placed on stainless steel drying racks. The second image is a stainless steel drying rack that is full of sliced apples neatly and evenly spaced.

3) Season With Cinnamon (optional)

Once all of the trays are filled with apple slices, dust them with a sprinkle of cinnamon! If you’re not a cinnamon fan, feel free to skip it. In my book, cinnamon is always a welcome addition. Did you know that cinnamon helps to stabilize and reduce blood sugar spikes? Being a type 1 diabetic, this makes these already very healthy snacks that much better for me! 

To do the dusting, lay one tray of apple slices on a clean, dry, smooth surface – like your kitchen counter. Sprinkle a few shakes over the tray until you’ve reached your desired cinnamon-y-ness. If you’re feeling extra adventurous, add a teeny sprinkle of nutmeg too, but far less than the cinnamon. Repeat with the next tray. Once I get down to the last remaining tray, I stop to gather the cinnamon that has fallen through the apple-cracks and onto the counter to use as dusting for the rest. After all  – waste not, want not!

A close up image of the sliced apples neatly and evenly spaced on a drying rack. They are now dusted with cinnamon, some have more or less than others.

4) Dry Apples

If you are using a dehydrator, load it up with trays full of apples and kick it on! Most dehydrators will specify a setting for drying fruit, around 130 to 135°F. The apple chips should be done drying within 8 to 12 hours, depending on your dehydrator. 

To dry apples in the oven, bake them on 200°F until they’re nice and dry. Honestly, we haven’t made apple chips this way… but I have read it should take around 6 hours. It may be helpful to flip the apple slices over half-way through. 

Before moving on to the next step (storage), make sure that the apples are dried to your liking! We usually aim for quite dry, but not necessarily snap-in-half crispy.

A four way image collage, the first image shows seven stainless steel drying racks filled with the sliced apples that have been seasoned with cinnamon. The racks are now inside the dehydrator but have been arranged in a stair step pattern so each tray and its contents are visible. The second image shows the same setup as the first, yet now the apples have finished drying. They are slightly smaller in size and the shape of the slices have slightly changed during the drying process. The third image shows a hand holding a small amount of the dried apples with the drying racks left in the dehydrator as the background. The fourth image is a close up of on of the apples slices, it shows the skin slightly overhang the flesh by a small margin and the slice is dusted with cinnamon. The background displays one of the drying racks with dried apples on it.

5) Store 

Allow the finished apple chips or rings to cool slightly, and then put them away in an air-tight container. If they’re adequately dried, they should last for many months stored in the pantry this way! We keep ours in a half-gallon mason jar with tight fitting lid, or another glass container with a swing-top clamping lid.  Despite the fact that we don’t dry our apples to utter crisps or crunchy “chips”, they have never molded on us!

However, if you cut your apple rings into thicker slices and stop the drying process when they’re still quite moist and chewy, they could go bad on you faster. The higher the moisture content, the greater the risk of mold. Apple rings are totally delicious this way! You’ll simply want to use them quicker. 

A hand holds half gallon mason jar from the bottom full to the top with sliced dried apples sprinkled with cinnamon. The background is plain white.

6) Enjoy!

Now you can enjoy your own homemade, totally natural, simply delicious dried apples! Of course, they’re great to eat on their own. You can also throw a handful into the pot or bowl while heating oat bran or oatmeal, or chop some up to add to granola. My personal favorite way to enjoy our apple chips is mixed with almonds or other nuts and seeds, like a homemade trail mix. It makes the perfect healthy, energy-packed work snack!

Another neat idea I heard recently is that if you dry them out completely, the apples can be ground into apple powder using a blender or food processor! I know. Mind, blown. The friend that suggested this says she adds apple powder to granola, plain yogurt, oatmeal, or other fitting dishes. Yum!

A close up of a persons hand holding a handful of dried apple slices and almonds. The person is wearing a floral blouse and blue jeans which make up the background of the image.

Done! It is really that simple.

I hope you enjoy making (and eating!) homemade apple chips as much as we do. Please use the comments to let me know if you have any questions or feedback! If you are curious about growing your own apples, you may find this article helpful.

Love dehydrating food? Yeah, me too. You may like these articles as well:

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4 from 9 votes

How to Make Homemade Dried Apple Cinnamon Chips (or Rings)

Come learn how easy it is to dry apples at home, to create crispy apple chips – or soft chewy apple rings! These naturally-sweetened dried apples are a perfect healthy snack, and a great way to preserve your homegrown apple harvests.
Prep Time35 minutes
Cook Time10 hours
Course: Appetizer, Breakfast, Preserved Food, Snack
Keyword: Apple Chips, Dried Apple Rings


  • Food Dehydrator, or Oven
  • Storage container, such as a mason jar with lid


  • Apples
  • Cinnamon
  • Nutmeg (Optional)


  • Wash and slice the apples into 1/8th inch thick rings or slices.
  • Fill the dehydrator trays full of sliced apple, make sure that the slices aren’t overlapping though it is okay if the apples edges are touching.
  • Next lightly season the apple slices with cinnamon and nutmeg (optional) if you choose to do so.
  • Dry in the dehydrator around 130 to 135 degrees Fahrenheit for 8 to 12 hours or until they are dried to your preference of texture. (If using an oven, bake the apples on 200 degrees Fahrenheit for about 6 hours)
  • Once dried, allow the apple rings or chips to cool before placing them in an airtight container for storage. Enjoy!

DeannaCat signature, keep on growing.


    • Aaron (Mr. DeannaCat)

      Hi Angela, we have not, but dried pears are delicious as well and will work just the same. It is a good idea to make some lemon water ahead of time to place the sliced pears into as you prepare them to minimize the slices turning brown, use 1 tablespoon of lemon juice to 1 quart of water. Hope that helps and good luck!

  • Amy Sanders

    5 stars
    These taste like I’m eating apple pie!! I used ambrosia apples and put the cinnamon and nutmeg with some vanilla beans and sugar free vanilla syrup so it would all stick to the apples. Excellent recipe the best ever!! Thank you so much for taking the time to give us your recipes.

  • Sandra

    5 stars
    Hi there.
    Loving the apple chips.
    I’ve been wanting to try out fruit leathers. Do you have any recipes, suggestions or tips for these? I’ve been trying to do some research and it appears that apples are often the base for the leathers. I would love to hear your thoughts on this.
    Seems like another easy and yummy snack idea.
    Thank you!

    • Aaron (Mr. DeannaCat)

      Hello Sandra, unfortunately we have yet to make any type of fruit leathers though it may be something we experiment with in the future. Let us know how the fruit leather turns out if and when you make some. Good luck!

    • DeannaCat

      Hi Andrea! We currently have and use two Excalibur dehydrators (one for personal use and one for business) and couldn’t be happier! We have both the stainless steel 9-tray and the classic BPA-free standard 9-tray version.

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