How to make dried apples (apple chips) Ingredients and equipment - Apples: choose crisp, firm varieties (Braeburn, Pink Lady, Cox, Granny Smith, Honeycrisp). - Lemon juice or ascorbic acid (optional) to prevent browning. - Sharp knife or mandoline, apple corer (optional). - Dehydrator, oven, or air fryer; baking trays and cooling racks. Preparation 1. Wash apples. Core apples if you prefer rings without seeds; peeling optional. 2. Slice apples uniformly, 2–5 mm thick for crisp chips, 5–8 mm for chewier slices. Use a mandoline for even thickness. 3. Prevent browning (optional): dip slices 2–5 minutes in a solution of 1 tablespoon lemon juice to 500 ml water or in a solution of vitamin C powder (ascorbic acid) per package instructions. Drain and pat slices dry. 4. Optional seasoning: sprinkle with ground cinnamon or a light dusting of sugar before drying. Drying methods - Dehydrator: arrange slices in a single layer, no overlap. Set at 55–63°C and dry 6–12 hours depending on thickness and variety. Check after 4–6 hours and rotate trays for even drying. - Oven: place slices on baking trays or on racks to allow air circulation. Set oven to lowest possible temperature (ideally 80–100°C). Leave oven door slightly ajar to let moisture escape. Dry 2–4 hours for thin slices, longer for thicker slices. Turn slices halfway through. - Air fryer: arrange in single layer, set to around 100–120°C and dry 20–60 minutes, checking and turning frequently to avoid burning. - Sun-drying (UK climate not ideal): requires hot, dry, insect-proof conditions and several days; not recommended unless climate allows. How to tell when ready - Apple chips should be dry and flexible or crisp depending on target texture. They will crisp more as they cool. No visible wet spots or tackiness. - For long-term storage aim for fully crisp slices. Conditioning and storage - Cool completely. Condition by placing cooled chips in a loosely sealed jar for 7–10 days, shaking daily to distribute any remaining moisture. If condensation appears, return to dehydrator/oven for further drying. - Store in airtight containers in a cool, dark place. Well-dried apple chips keep several months; refrigeration or freezing extends shelf life. Safety and tips - Slice thickness and variety affect drying time and final texture. - Avoid overcrowding trays to ensure even drying. - Discard any slices showing mould or unpleasant odour. - For flavoured chips, add spices before drying or toss dried chips with a little honey when warm for glazed finish. Enjoy apple chips as a healthy snack, in muesli, or as a garnish for salads and desserts.

Different drying methods and the best apple varieties for drying