Apple Chips

Four apple chips in a white pie dish.

Apple chips are a versatile sweet that can be used as a garnish for a dessert, a topping on a salad, or snacked on right from the pan. A delicious and crunchy treat.–Emily Mainquist

LC Not Too Thick, Not Too Thin, Just Right Note

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 thinking you’d take the time to make applesauce and apple cake and apple bread, is that not only is it simple as can be, but you can regulate the relative sweetness as well as the 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?

Apple Chips

  • Quick Glance
  • 10 M
  • 35 M
  • Makes 24
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  • 3 medium Granny Smith apples
  • 1/2 cup confectioners' sugar


  • 1. Preheat the oven to 250°F (121°C). Line a baking sheet with Silpat. (You can instead line it with parchment paper if that’s all you happen to have on hand, but be aware that some chips will probably stick to the parchment.)
  • 2. 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.)
  • 3. 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 cool. If some of the apple chips stick to the parchment, return the whole shebang to the oven for literally just a few minutes then peel the apples off while still warm. You can store the apple chips in an airtight container at room temperature for up to several days.

Recipe Testers Reviews

This recipe couldn't be simpler. 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. They will be a welcome addition to the kid's lunch boxes this year.

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

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