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  • Makes 40 chips
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These Baked Apple Chips are a naturally sweet anytime snack. Be sure to cut the apple slices as thin as possible so you get nicely crisp chips. You can core the apples before you slice them, or leave the cores intact for a more rustic look. (The core is safe to eat, but do remove the seeds: They contain amygdalin, a compound that releases a small amount of cyanide if chewed or digested. You’d have to chew a lot of apple seeds to make yourself sick, but don’t risk it.) 

By Nancy Macklin, RDN,

Ingredients

  • 2 large unpeeled apples, such as Braeburn, Jazz, Pink Lady, or Gala, cored
  • ¼ cup date sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Instructions

  1. Preheat oven to 200°F. Line two large baking sheets with parchment paper.
  2. Using a mandoline or serrated knife, cut apples crosswise into ⅛-inch-thick slices. Arrange slices in a single layer on the prepared baking sheets. In a small bowl stir together sugar, cinnamon, and nutmeg. Sprinkle apples with half of the sugar mixture and, if desired, brush with a pastry brush to cover evenly. Turn apples and repeat with the remaining sugar mixture.
  3. Bake 2 to 2½ hours or until crisp, turning apples and rotating pans every 30 minutes. Cool on wire racks. Store in an airtight container at room temperature up to 1 week.
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Andrea5 months ago
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Morning! Can I also use a dehydrator to make these? Thanks

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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