Apple Chips

The simple syrup really makes a difference with these apple chips. It makes them shiny and more crispy. You can reuse the syrup to sweeten[ tea or make another batch of apple chips.]

Total Time:
13 hr 15 min
Prep:
15 min
Inactive:
12 hr
Cook:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups water
  • 1 1/2 cups sugar
  • 2 to 3 lemons, juiced
  • 2 small apples, preferably a crisp, flavorful variety like Royal Gala or Winesap, washed and dried
Directions

In a small pot, combine the water and sugar and bring to a gentle boil over medium heat. Set aside to cool.

Place the apples on a flat surface. Using a mandoline or sharp knife, cut each one, placing the core end of the apple in front of the blade, into rounds as thin as you can manage. Remove any seeds as you cut and sprinkle them with lemon juice. Submerge the apple slices in the syrup and allow them to "rest" for a few hours or, even better, overnight.

Preheat the oven to 200 degrees F.

Remove some of the apples from the syrup and lightly dry them on a kitchen towel. Place them in a single layer on a baking sheet with parchment or on a tray fitted with a baking rack. Note: you may want to place something heavy, like a metal spoon, at each end of the paper to prevent the paper from folding over as the chips bake. Bake in the oven until crispy, about 1 hour.


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    This was the best apple chip recipe I've ever come across. I used a mandolin to get super thin slices but they still needed additional time in the oven in order to be 100% dried. I ended up leaving them in for an additional 30 minutes. Super crispy and tasted fantastic!
    The only reason this doesn't get five stars is because the recipe says that the chips only take an hour. I find that they take two to two and a half hours (I flip them halfway through). Using paper, they stuck like nobody's business. However, I wised up and used a Sil-Pat. No more sticking--they came off like a dream. Will definitely remake, great snacks for school, work, or travel.
    I followed the instructions in Toni's review to a T. Many thanks! 
     
    Tips: 
    1. The liquid was plenty for 4-5 apples. 
    2. I used a variety of apples and found the naturally softer ones, Gala and Ambrosia, to be just as crispy, once baked, as the naturally crisper apples. 
    3. I used a grill pan with holes in the bottom, traditionally for grilling veggies, and coated it heavily with Pam. I had no issues with sticking whatsoever. 
    4. The best chips came from slices that were so thin that they were slightly translucent before being cooked.  
    5. The ultra thin slices crisped in the 200 degree oven in 40-45min. My average thickness chips, approx 1mm thick, took 50-55 min. I do not have a mandolin, so some apple slices were a little thicker than I had hoped, maybe >2mm. I left them in the oven for >90 minutes in some cases, and they turned out like store-bought dried apple slices, not exactly like chips.
    Delicious! I used my mandolin to slice the apples very thin and baked them on a rack. They did take longer than an hour but they did crisp nicely. I will definitely make again.
    I thought this recipe was great. My chips weren't done after 1 hour so i just waited until the edges were wrinkled and slightly brown (about 2 hours, i have a slow oven). They were very crisp after I let them cool (will be slightly pliable while hot).  
     
    I used Jonathan apples but I think a more flavorful, crisp apple would be preferable. I added cinnamon to the simple syrup and poured my extra lemon juice in as well. I made sure to soak them overnight and dried them thoroughly on hand towels before placing them in the oven as well. I also reused my simple syrup for a second batch, very convenient.
    I sprinkled fruit fresh on my apples after I sliced them, soaked them overnight in the syrup and used my food dehydrator to dry them to a crisp. It eliminated the rack mess, didnt have to blot them on paper towels ( I hand squeezed them gently), and just let the dehydrator do the rest. They came out great and I am going to try this recipie next with pears.
    This recipe is easy to make. The key is to slice the apples very thin (I used my mandoline on a 1 setting) and then made sure apple slices were dried well before baking per recipe instructions. Alex's recipes are very good.
    I really wanted this recipe to be excellent. I considered other reviewers suggestions and sliced apples very thin (I have an awesome handheld mandoline), dried them well but all I got was a gooey mess. Oh well, you win some you lode some!
    I read the comments here just before I started the recipe, so I was a little nervous that they'd be  
     
    soggy, as they were for the first 2 reviewers. The key is, you need to make sure the chips are REALLY dry before you bake them, or they won't get crispy. Forget 2 hours - this recipe (at least the way I made it) takes 2 DAYS.  
     
    Here's what I did differently: 
     
    - I used 4 applies instead of 2, without needing to increase the amount of syrup. As it turns out, I should have quadrupled it - within 10 minutes of being out of the oven, the chips were half gone.  
     
    - It also really helps to slice the applies **as thinly as possible.** 
     
    - I only needed 1/2 of a lemon, and added some zest and the lemon rind into the bowl for overnight soaking (18-20 hours) - it still got plenty of lemon flavor. Save your lemons for something else. 
     
    - It is crucial that the apples be dried as much as possible before you put them in the oven. I laid them out between 2 kitchen towels and, again, left them to sit overnight (another 18-20 hours). They should be about the consistency of the dried apples that you buy in the stores - pliable, but no longer moist - before they go in the oven.. 
     
    - I put them in the oven for about 65 minutes (checking them after 45), at 200F - in a SINGLE LAYER, that's also important to get the crunch.  
     
    - I also think that putting them on a rack of some sort is better than using parchment paper - it allows the heat to get at the apple slices from all sides to bake them evenly. I see how the first two reviewers had problems with the applies sticking to the paper. Use a rack instead. 
     
    The final product probably deserves 4 or 4.5 stars, but I have to give the recipe as written a 3, because the instructions just weren't quite right. Next time, I will add a little bit of salt or cinnamon to the apple chips before baking, or maybe even some ground cumin - that will make them even better! 
     
    - Toni in Chicago 
    I made this recipe and the chips came out amazingly delicious! They were sweet, thin and crisp, just perfect! They disappeared almost instantly here at our home!
     The thing here is to slice the apples really thin and drying them well in paper towels before baking, that will ensure your chips to be nice and crisp!
     Love Alex show and recipe!
    With such simple ingredients and directions, this should have been easy, but turned out to be a monumental failure. After reading the other review, and other recipes on the web, I decided to bake them at 225, but, after 1 1/2 hours they were still soggy and just ended up sticking to the paper (as the other reviewer stated). I have no idea how this lady got them crispy in one hour! I consider myself a very good cook, but this was soooo disappointing. In the end, it was a huge waste of time and good apples.
    Although the apples tasted sweet and good, I was disappointed in how they turned out. I don't know if I didn't dry them enough before I put them in the oven, but they came out soft. I decided to put them in the oven a little longer to see of they would be crisp, but instead most of them stuck to the paper.
     
     If I try again, maybe they'll work out better.
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