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.
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 in the oven, 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?–David Leite
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Apple Chip FAQs
Is using Silpat or parchment necessary?
Yes! Using Silpat or parchment will help to ensure that your apple chips remain intact when removing from the baking sheet.
What can I use apple chips for?
Besides just snacking, you can add apple chips to salads, dip them in caramel, serve them with peanut butter, chop them up and add them to your morning oatmeal, or add them to your homemade granola bars or trail mix. If you bake them to a ‘still a bit chewy’ consistency, you could also use them in place of raisins in oatmeal raisin cookies.
Can I skip using the confectioners’ sugar?
If you’re using Granny Smith Apples, which are naturally tart, and your target audience is kids who like sweet things, you may want to try the confectioners’ sugar. It’s not critical for the success of the recipe, though. You may also opt for a sweeter apple like Honeycrisp or Gala, and sprinkle a bit of cinnamon on top.
- 3 medium Granny Smith apples
- 1/2 cup confectioners’ sugar
- 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 in a single layer 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.)
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 apple chip 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.
This is a great method for making your own dried fruit. I sliced my apples on a mandoline on the thinnest setting, then put them on parchment paper. They stuck to the paper and I had a hard time getting them off. I might try using Silpat next time, but I expect they might take a little longer to dry.
As I made this recipe, I envisioned packing these apple chips in my picky daughter’s lunchbox. She nixed the idea after one bite, leaving me to happily eat the remainder.
I sliced the apples 1/8 inch thick and they took more like 40 to 45 minutes in the oven, but watch them—they go from crisp to incinerated very quickly. Also, they were a bit too sweet, more like apple candy. I’ll try dipping only one side of the apple slices in sugar next time.
Originally published September 28, 2011