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Home » Dairy-Free

Apple chips

Jan 26, 2009 (updated May 11, 2024) (7 Comments)

Apple chips

For those of us who love the crunch and texture of a good chip, this is a tangy and sweet variation, with a lot less oil and salt (none, actually). And a bonus - it makes a great treat or snack, with lots of vitamins. Unfortunately, I plow through them pretty quickly - I can eat a bowl in one sitting (the equivalent of large bag of potato chips!)

This takes prep and drying time - upwards of 15 hours of drying time if you use a dehydrator. I haven't used the oven technique (baking at a low temperature for several hours), and I don't add anything to the apples (although you could add add lemon juice or cinnamon).

I just peal (sometimes - they're ok with the skin left on - up to you), cut and pack them in my dehydrator (I use this one). If you don't have a dehydrator, you can place the fruit slices in the oven for several hours, or overnight. The chips needs to be sitting for at least several hours at a low temperature. In any case, when you first take them out, they will not be crunchy - they need to cool for about 5 minutes or so.

The only questionable part of this recipe is it may be running up my electrical bill when I use it a lot. And I keep mine in the garage because it's a bit noisy and does heat up the surrounding space to some degree. But think of all the things you can make in a dehydrator: jerky, dried herbs, fruit, yogurt, chips, and so on. I guess you could dry clothing and other stuff in it also. No smelly socks though!

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  1. Michelle says

    November 06, 2012 at 9:49 am

    I know this is an old post that I just found, but how thick do you cut your slices for the dehydrator? I haven't been able to get it right yet.

    Thanks

    Reply
    • Erica says

      November 06, 2012 at 11:44 am

      Hi. Yes, I haven't done this in over a year, but I do slice them pretty thin. I'd say not paper thin, but about 1. 5 mm for a thin, crisp chip. I use a pairing knife, and I don't get them all exactly the same. You can slice it thicker, but it will take longer to dry. A mandolin will help, but I don't have one. If you do, lucky you! Use a 1.5 mm to 2 mm setting.

      Reply
  2. Michelle says

    March 03, 2011 at 10:19 pm

    So sorry for the typo.....that should be...do you core them?

    Reply
    • Erica says

      March 03, 2011 at 11:12 pm

      Yes, I cut around the core 🙂

      Reply
  3. Michelle says

    March 03, 2011 at 10:18 pm

    Do you ore them!

    Reply
  4. EricaKerwien says

    February 25, 2009 at 10:23 pm

    I'm blushing. Thanks. It is just too bad that they go so fast (because they take so long to make).

    Reply
  5. Michelle says

    February 25, 2009 at 1:46 pm

    We haven't done this in years, but your photo is so gorgeous it makes me want to try it again.
    http://oneordinaryday.wordpress.com/

    Reply

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Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

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