Oven Baked Apple Chips

Oven Baked Apple Chips

You might think I’ve been living under a rock. I didn’t know about Oven Baked Apple Chips. Please tell me I’m not the only one? I thought that they were like the leathery, dehydrated apples and were just renamed as a gimmick. I thought, “What’s the big deal?”

Oven Baked Apple Chips

Oven Baked Apple Chips


The “big deal” is that Oven Baked Apple Chips are crispy, crunchy little bites of deliciousness. They crunch like a potato chip but they are sweet and all that apple flavor is intensified because they’re dried. I just want to eat/make Oven Baked Apple Chips all the time, now. Fair warning, guys, these are addictive!

About Oven Baked Apple Chips:

I’m going to tell you a secret. Well, don’t get too excited, it’s just that I like apple chips a heck of a lot better than apples. Don’t get me wrong, but sometimes apples just don’t really do it for me. Unless it’s a Haralson. But apples are kind of an effort to eat and sometimes they sit on my counter for longer than they should. And they mock me. Yep, they do. They’re like “Eat me, do something with me” and I swear they give me the side-eye every time I walk by.

But Oven Baked Apple Chips are crazy good and before I knew it, I had eaten about two apples worth! Then I had to stop myself because as easy they are to eat, and as easy as they are to make, they do take about an hour in the oven and you can only make so many at a time. The caveat is that making Oven Baked Apple Chips IS super easy, but only if you have a mandoline or some kind of slicer. You’ll want them very thin or you’ll be baking them for a lot more than an hour and it will be hard to get them really crispy. You do need to know that the Oven Baked Apple Chips don’t STAY crispy when stored. They are a fleeting thing so get your fill the first day!

I made three trays, trying different methods and one was flavored with Cinnamon Suger (I was glad I had made up a batch of Homemade Cinnamon Sugar the other day) and the rest were plain. You’ll see the difference in color in the photos. Hint: The darker ones have the cinnamon sugar. They were both great! With dried apples, you probably want to treat to keep them from getting a strange brown color, but you can see from the beautiful lighter colored apple chips that it wasn’t necessary in this recipe at all, and that means the plain ones were just pure apple flavor.

Oven Baked Apple Chips

Oven Baked Apple Chips

Making Oven Baked Apple Chips:

The biggest things to know about making Oven Baked Apple Chips and having them turn out crispy crunchy delish is first, they have to be cut thinly and the second, you have to cook them correctly on either a rack or parchment paper to get that gorgeous wavy texture and get them dry all the way through. Know, too, that the apples crisp a bit more as they cool and that’s best done in the oven, once they’re done, with the oven turned off. You’ll be tying your oven up for about two hours.

I tried a few thicker cut apples, but they literally took hours and still didn’t have the crispness I wanted so after that fail I pulled out my mandolin and cut them on the smallest setting, about 1/16th inch. You could literally see right through the apples. There’s no need to peel and the apples curl better if you don’t and when they’re cut so thinly, they don’t need to be cored or seeded, either. If you’re going to cut by hand, you’ll be hard-pressed to cut your apples that thinly. If you go for about 1/8th inch cuts, plan on baking these apples a lot longer and getting still delish but not as crispy apple chips. I found thicker ones took about 2 hours and then the cooldown.

I was able to make about three trays at a time because I cheated my oven shelves a bit and had several big sheet trays. When sliced and spread out, an apple will cover a large cookie sheet or a rack like you see in the pics, packed tightly in rows. So one apple per tray. I didn’t care for the apples done on a sprayed sheet tray. They just didn’t curl right and were very delicate – they crumbled. Do NOT attempt that! The best ones were done on a rack and the next best were on parchment.

In order to do more trays than my oven had racks, I took a bit of aluminum foil and crumpled it into four balls. I put a ball on each corner of one tray and stacked a second tray on top of the balls so I had a two “story” thing going on. 4 empty cans would work great, too, if you have them and might be a little more stable. Maybe you have another idea? Scavenge around your kitchen and see what might work to make your own two-tiered tray. I thought about cooking directly on my oven racks but I could see that the smaller slices might have fallen through as they shrunk, and these do shrink a lot.

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Saving Money on Oven Baked Apple Chips:

When I cut my apples, you could literally see through them and that mandolin came in so handy. If you’re a frugal cook, you probably realize the mark up on all kinds of prepared items, especially things like frozen fries and many other items that are hard to get just the right cut on at home. That’s where the mandolin comes in so handy. Mandolins used to be super pricey and some still are, but the prices are so much more reasonable these days.

I bought my first mandolin – well it was really more of a “cutter” at a second-hand store for $4.99 and used it for years. It was white plastic and over the years it discolored, cracked on one corner and was stained orange from making marmalade and after I left it next to the stove and started it on fire (yeah, really stupid move!) I upgraded. Guess what? I liked my $4.99 one a lot better than my new fancy one. So if you need kitchen equipment, get in the habit of stopping by second-hand stores regularly and scoping out the kitchen aisles. The chances that you’ll find just what you want on any particular day are slim, but if you go often, sooner or later, something you want will show up.

As far as apples, pick your own places usually have great apples priced for less than you can get them at the grocery and usually have bags of apples already picked. If not, look for specials at the stores, check Costco and Aldi. Now, in the fall is the time to cook with apples – they’re seasonal and cheap! And some of the best apples for baking are the common Granny Smith, the green ones, and they’re always among the least expensive apples. They’re tart and sweet and made wonderful Oven Baked Apple Chips. But experiment with different apples for this recipe – there’s just a subtle nuance that comes through with each variety. Note that most apples start coming out of gas storage in January and February and you might see some sales.

Oven Baked Apple Chips

Oven Baked Apple Chips


Oven Baked Apple Chips

  • Author: mollie kirby
  • Total Time: varies at least an hour
  • Yield: varies
  • Category: Desserts
  • Cuisine: American


  • 2 to 3 apples (or one apple per rack or parchment lined tray)
  • cinnamon sugar (optional)


Preheat oven to 300 degrees F.

Preferably using a mandoline, slice apple chips very thinly, probably on the finest setting, about 1/16th of an inch. Place on a sprayed rack (preferred) or a parchment-lined sheet tray. Sprinkle with cinnamon sugar if desired.

Place in oven, immediately turn down to 250 degrees and bake for about one hour, turning the apple slices over and rotating trays top to bottom & front to rear halfway through the baking time. If using cinnamon-sugar, sprinkle again after the apple slices are turned over.

After the hour is up and/or the apples are lightly browned and crisping, turn the oven off, crack the door and let cool in the oven. Apples will be crispier after they cool.


  • Timing will vary depending on your oven and the thickness of the apples. Watch closely, especially the first time.
  • Thicker apple slices may take up to two hours to bake, turning halfway through.
  • Slices keep indefinitely tightly sealed, but will lose their crispiness. Best the same day.

UPDATE: Just to repeat the directions for emphasis. You HAVE to “slice apples very thinly, preferably on the finest setting, about 1/16th of an inch”  and bake as directed on “a sprayed rack (preferred) or a parchment-lined sheet tray” and “Timing will vary depending on your oven and the thickness of the apples.” They will not work right baked right on a sheet tray w/o parchment.

Do watch carefully the first time.

Keywords: Appetizer, apples, Desserts, Dried Fruit, Fruit Desserts

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I’ll be sharing Oven Baked Apple Chips at Fiesta Friday #245, hosted this week by  Liz @ spadesspatulasandspoons.com and Deb @ Pantry Portfolio

Oven Baked Apple Chips are crispy, crunchy sweet deliciousness, easy to make and perfect for a snack so good you won't even know it's healthy! #AppleChips #OvenAppleChips #HomemadeAppleChips

38 thoughts on “Oven Baked Apple Chips

    • FrugalHausfrau

      Hi! I want to make sure you saw the note that these didn’t STAY crispy! They were still delish, but just in case you are going to make a crate’s worth! I meant to try double baking – bake them once, let them cool, then put them back in the oven because I think that would crisp them up so they stay crispy, but we pretty much ate them all before I could and I haven’t made them since. Thinking about them now is making me hungry for them, though! I will have to check out the Dutch cheese slicer. 🙂

      • Ha, thank you! A friend gave us some dried kaki’s and I imagine the structure of the apples will be a bit like that. I’m not planning on making the whole crate, there’s still pie and cake to be baked 😉 The Dutch cheese slicers are perfect for slicing harder cheese (soft cheese would fall apart. They’re good for slicing cucumber too), but I wouldn’t feel like slicing a whole crate of apples with them, it’s just an in-between-solution for until I’ll buy the perfect mandolin.

        • FrugalHausfrau

          Shop carefully for that mandolin! I thought I did but am really don’t like mine much. The guard is absolutely disfunctional! And yes to pie and especially cake!!

  1. These are just so cute Mollie!! And good way to to apples into grand-kids! I don’t have a mandolin. Should I be asking for one for Christmas?? I have sharp paring knives– could I slice them thin enough?? In any case– these looks great! hugs!

  2. So, I made these a few years ago. The best was the one sprinkled with sea salt and crushed red peppers, no kidding. My problem was keeping them crispy the next day; they became a little limp and leathery. They were crispy at first! Maybe I didn’t dry them enough?!

    • FrugalHausfrau

      I just found that out!! I’m going to have to make a note in the post! I was so excited about them I posted them the same day I think, then today, I grabbed them to have a little snack and they weren’t crispy! I was so bummed!

  3. Ron

    We used to take apple chips when we went hiking as they made a perfect snack. Never tried with cinnamon sugar, but bet they’re yummy. Watch those fingers when using that mandolin…

    • FrugalHausfrau

      Funny you said that because I nicked my finger. Which is sad because I do have guard, but of course, didn’t use it!

  4. It must be a HUGE rock because I have been under it as well. How do you use them? As a sweet or savory treat? Or like chips, combo sweet and salty? With cheese? They sound delicious and certainly seasonal. I can see them (sans the cinnamon) instead of crackers for soft cheese.

    • FrugalHausfrau

      These are sweet, but I was thinking it might be fun to add savory spice blends to them! I just ate them as a snack and I’d love to make something that I can use these to garnish – not sure what. I think you’re right about a soft cheese! Honey goat cheese, or even laughing cow! Maybe Boursin. That’s a great idea, Liz!

  5. Thanks for posting this. I have tons of apples (an exaggeration) and have already made a pie and a crisp and was wondering what else might be fun to make. These look great and I will definitely try these after the cake comes out of the oven this afternoon.

    • FrugalHausfrau

      I can be a bit “blind” to new products! Sometimes it’s my younger friends and kids who tell me about stuff! And sometimes it’s you, lol, Nacho Fries!! 🙂

      • Now I want nacho fries. 🙂

        PS: I made your shrimp lo mein today but I used chicken instead with celery, broccoli, red/orange peppers and carrots. Lots of veggies and I cut back on the meat and noodles.

        • FrugalHausfrau

          That’s why I love making lo mein at home – I can load it up with lots of veggies~ Have you had a crunchwrap yet? I’ve been making them at home, too.

          • No, I haven’t. In fact, I don’t think I’ve been in a Taco Bell in several years. Looks tasty even if not particularly healthy. Did you post your home made version?

            • FrugalHausfrau

              Well, I’m blaming you because I went there for the Nacho Fries and then when I saw the commercial for the crunchwraps, I had to try them, lol!! And no, haven’t posted them yet, but I’ve used up almost all my tortillas, so I have to buy more!!

              • I don’t mind taking the blame. I like french fries but never make them at home so when I have an excuse to eat them at a fast food place … I do. My favourite part of the chicken or lamb gyros combo at Gyros and More was the fries. Then they cheaped out and cut back the serving to 2/3 of what it was and charged more. So I stopped going. I’ve been french fry deprived since.

                What kind of tortillas are they? Corn?

                • FrugalHausfrau

                  That’s right, you don’t fry. The crunchwraps that I had are actully double crunch wraps. It’s a large flour tortilla folded over layers of ground beef and nacho cheese sauce and two corn tortillas and the top corn tortilla is topped with tomatoes and lettuce. Then it’s cooked like a quesadilla. I didn’t think it sounded all that good and tried it just on a whim and it’s one of the best things ever!

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