Apple Chips

These apple chips, made with just apples and confectioners’ sugar, are easy to make, healthy, and require only 10 minutes of effort. A perfect snack.

Four apple chips in a white pie dish.

Why pay an absurd amount of money for a teensy bag containing a couple shriveled apple chips when you can instead DIY a slew of slightly sweet and eminently easy snacks? The swell thing about making your own apple chips, aside from finally finding a use for the glut of autumn apples you lugged home from the market is that not only is it simple as can be, but you can regulate the relative chewiness or crispiness of the chips. It may take a little finagling as you try one thickness and then another, gauging the amount of time in the oven accordingly, but how bad can it be when you get to nosh on your oopses?–Renee Schettler Rossi

Apple Chips

  • Quick Glance
  • Quick Glance
  • 10 M
  • 35 M
  • Makes 24
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Preheat the oven to 250°F (121°C). Line a baking sheet with Silpat or parchment paper.

If desired, core the apples. Thinly slice each apple. (A mandoline or hand-held slicer works well for slicing them as thinly as possible. Think between 1/16 and 1/8 inch thick.)

Dip the apples in the sugar, turning to coat each side. Place on the prepared baking sheet and bake until the apples are golden brown, 30 to 45 minutes, depending on the thickness.

Let the apple chips cool on the parchment paper. If some of the apple chips stick to the parchment, return the whole shebang to the still-slightly-warm oven for a few minutes and then peel the apples off while still warm. (You can keep the apple chips in an airtight container at room temperature for up to several days.) Originally published September 28, 2011.

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Recipe Testers' Reviews

These apple chips couldn't be simpler to make and will be a welcome addition to the kids' lunch boxes this year.

I used a mandoline to make my apple slices. The slices were as close to 1/8 inch as I could get them. They took maybe about 30 minutes to turn golden brown. I turned the oven off and let them cool in the oven.

This two-ingredient “recipe” is a snap to make. The slices taste great and look pretty. I ate nearly half as-is, without waiting for dessert.

I found that the apples, which I sliced 1/8 inch thick with my mandoline, took 35 minutes in the oven before they even hinted at turning brown. They should be removed from the aluminum foil or parchment paper quickly while they're still pliable. (A few had hardened and stuck to the foil and were difficult to peel off.)

I’m going to use this idea for pears, too. A simple, inexpensive, yet elegant way to add textural interest to a dish.


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  1. I made these with Golden Delicious and no added sugar. Turned out great! I sliced mine 1/8″ thick and they took one hour. Next time, I’ll place the slices on a cooling rack and put that on a baking sheet. That way, the heat can circulate.

    1. You’re very welcome, Vicki. As we note above the recipe, it may take just a little jiggering with your oven temperature and timing to get the apple chips just the way you like, but it’s not hard. And do use a Silpat or other baking mat, as the chips peel off them really quite easily whereas they stick like the dickens to parchment paper!

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