UntrainedChef
Apple Chips - snack, vegan recipe

Apple Chips

2 hr 10 min
2 portions

Crispy, naturally sweet, and dead simple — just apples, low heat, and patience. Great on porridge, in muesli, or straight from the jar on a hike.

Instructions

  1. 1

    Wipe the apples dry with a clean kitchen towel, then slice them into thin rounds — about 3 mm — using a sharp knife. Remove the core if it feels too chunky.

  2. 2

    Set your oven to fan-forced at 90 °C. Lay the apple slices close together (but not overlapping) on baking paper on oven trays — you can fit at least three trays in at once.

  3. 3

    Bake for about 1 hour, then flip each slice and bake for another hour.

  4. 4

    Now drop the temperature to 50 °C and let the chips dry out until completely dry and crispy. This can take all night — just leave them in.

  5. 5

    Once done, store the apple chips in airtight jars or zip-lock bags. They keep for a long time.

Per average serving

260
Calories
kcal
1.5
Protein
g
69
Carbs
g
1
Fat
g
12g
Fiber
52g
Sugar
5mg
Sodium

Tips from the kitchen

  • Slice as evenly as you can. Thick spots stay leathery while thin ones crisp up fast, so a steady 3 mm makes the whole tray finish together.
  • Don't bother peeling. The skin holds the slice together and gives you those nice red rings on the edge.
  • Sweeter apples like Gala or Pink Lady give you more of that natural candy flavor. Tart ones like Granny Smith stay sharper and a bit chewier.
  • Test one after the long 50 °C dry. Let it cool for a minute first, because warm chips feel bendy and only go properly crisp once they've cooled.
  • If a few slices are still soft when the rest are done, pull the crisp ones out and leave the soft ones in a bit longer. Trays never dry at exactly the same rate.

Ways to vary it

  • A light dusting of cinnamon before they go in the oven works nicely if you like it. Just a pinch over each tray.
  • Pears slice and dry the same way, so you can do a tray of those alongside the apples.
  • For something a little different, grate a tiny bit of nutmeg over the slices once they come out and are still warm.

Storage & leftovers

Kept in airtight jars or zip-lock bags they last for weeks, as long as they went in fully dry and crisp. No need for the fridge, and freezing isn't worth it since the cold draws in moisture and softens them. If they ever go a touch bendy, spread them on a tray at 50 °C for fifteen minutes to crisp back up.

What to serve with it

Scatter them over morning porridge or stir into muesli with a bit of yoghurt. They're also good in a jacket pocket on a hike.

UC
By Untrained ChefPublished 7 May 2026 · Updated 11 July 2026

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