I’m honestly surprised I managed to snap a picture of these apple chips. The second they came out of the oven, I couldn’t stop munching on them. They’re subtly sweet, sprinkled with spices, and delightfully crunchy, like—forget about potato chips this is your new favorite snack—crunchy.
When I was younger, I remember eating store bought apple chips. They came in a bag that was 90% air and only 10% chips (why is this injustice allowed!?). Needless to say, they didn’t last very long under my watch. Since we are at the height of apple season, I decided to make my own version of this addictive snack.
We’re using honeycrisp and granny smith apples. Both stand up well to being cooked over a long period of time. Plus, the honeycrisps’ sweetness balance out the tart granny smiths. And most importantly, they were on sale. Honeycrisps are usually on the expensive side, so I rarely get them. Yay, for seasonal produce!!
Now for the spices! Of course, there is a hefty does of cinnnamon, but I also added cloves and nutmeg. I love the smokiness of cloves, but it can be a bit strong. The nutmeg keeps the cloves from over powering everything. Roughly toss the apples in the sugar and spice mixture, and then they are ready to go in the oven!
Here is how you get perfectly crunchy apple chips. First, cut the apples very thinly. It’s super helpful if you have a mandoline slicer. If you’re like me and haven’t been blessed by the kitchen gadget gods, use your sharpest knife, go slow, and aim for 1/8th inch thick cuts. Next, generously butter your pans. No parchment paper needed! The direct contact to the hot metal helps your apples crisp up faster. The butter prevents any sticking and gives the apples a slight golden brown color. Last but not least, rotate your pans! I’m too lazy to individually flip each apple at the half-way mark so I make sure to rotate my pans at least twice during the cooking process.
If you’re looking for a low-maintenance fall treat, then these apple chips are perfect for you. It’s especially good that they are so easy to make, because you’ll soon be addicted* to these crisps and want to make them all the time. Seriously, I dare you to just have one.
*Personal Admission #33: Normally when I bake I send the goods to friends and family. I don’t share these. Sorry friends! My addiction is real.
- 4 large apples
- 1/4 cup sugar
- 1 1/2 tsp. cinnamon
- 1/2 tsp. cloves
- 1/4 tsp. nutmeg
- 1-2 Tbs. butter, for pans
- Preheat oven to 250°F. Generously butter 4 sheets pans. I take a full stick and rub it over my pan like it's a marker. Set aside.
- Core and slice apples widthwise into 1/8 inch thick pieces.Place in a large mixing bowl.
- Sprinkle sugar and spices over the apples. Toss by hand, trying to get the apples as evenly coated as possible.
- Lay the apple slices in a single layer over the prepared pans. Bake for 2 hours, rotating the pans at lease twice. You can test if the apples are done by removing one slice from the sheet pan and placing it on a cool surface. If it crisps up in about 30 seconds then it’s done!
- Remove pans from the oven and allow them to sit for 5 minutes. Using a thin spatula, pop off the apple chips and store in an airtight container for two to three days (see notes).
- The apple chips are still delicious after three days, but they have a tendency to lose their crispness the longer they are stored. I, however, have no problem finishing off a batch in a day or two.