5 Ingredients or Fewer

Apple Chips

October 28, 2013
Photo by Jenny Huang
Author Notes

I borrowed the technique for these from Rivka, whose Cocoa Pear Crisps, were an early recipe contest winner. You don't need to add anything to the apples, but I often sprinkle half of them with a little cinnamon to keep things lively. Feel free to experiment with different spices like ginger, allspice, or even cardamom. —Merrill Stubbs

  • Prep time 15 minutes
  • Cook time 1 hour
  • Makes about 30 chips
  • 2 medium, crisp apples (I like Jonagold), washed and dried
  • 1/2 teaspoon ground cinnamon (optional)
In This Recipe
  1. Heat the oven to 275°F. Use an apple corer to core the apples.
  2. Set a mandoline to the 1/4-inch setting and slice each apple into about 15 thin slices. Or, slice the apples as thinly as you can by hand. Arrange the apple slices on two cooling racks set on top of baking sheets. (You can also used a Silpat-lined baking sheet.)
  3. Sprinkle the cinnamon over the apple slices if using. Bake the apple slices almost dry, about 1 hour, flipping them over and rotating the baking sheets halfway through to ensure even baking. Cool the apple chips on a rack and serve or store in an airtight container for up to 2 days.

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I'm a native New Yorker, Le Cordon Bleu graduate, former food writer/editor turned entrepreneur, mother of two, and unapologetic lover of cheese.