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.

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

Contents

Modified the 21 September 2025  by Angélique 3 min.

Have you harvested large quantities of apples and want to try drying them? It’s a good idea because apples are among the fruits that dry fastest. Drying preserves apples’ flavours and nutritional qualities and offers a different tasting experience. You can even dry them into apple chips to serve at teatime or, for a change, as an accompaniment to an aperitif. Discover our advice on which varieties to favour and the different methods for drying apples!

Difficulty

Best apple varieties for drying

All apples can be dried, but for better flavour, favour tasty, sweet varieties such as Reine des Reinettes, Fuji, Golden or Ariane.

which varieties to choose for drying apples

Varieties ‘Reine des Reinettes’, ‘Fuji’ and ‘Ariane’

Where, when and how to dry apples?

You can dry apples at home in an oven, or, if you have one, with a dehydrator. If you live in a sunny region, you can also try it outdoors in the sun and therefore, of course, in summer!

Drying removes the water from fruit and is carried out at low temperature around 40 to 50°C to dry without cooking the fruit pieces.

Prepare apples

  • Harvest ripe apples
  • Wash them, pat them dry, then peel them
  • Cut fruit into thin slices 1 to 5 mm thick. For apple chips, cut slices even thinner
  • Dip slices in lemon juice to prevent them from browning
  • You can then dry them using one of three methods: in an oven, in a dehydrator or outdoors in the sun.

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Different drying techniques

Drying in the oven

  • Place apple slices on a baking tray lined with baking paper or in a dish
  • Ensure slices do not touch
  • Dry at low temperature (50°C). If oven gets too hot, leave door slightly ajar to reduce heat.
  • After 1 hour, turn slices over and continue drying. Drying time depends on oven; on average allow 2 to 6 hours.
  • When wrinkled, remove from oven and leave to cool.

Drying in a dehydrator

  • Place slices on dehydrator tray
  • Set temperature and dry according to manufacturer’s instructions

dried apples in dehydrator

Drying outdoors in the sun

  • If you’re lucky enough to be in a sunny, rain-free area in summer, take the opportunity to dry apples outdoors!
  • Arrange apple slices on a tray, spacing them out, and cover them with muslin or fine mesh to protect from insects and birds
  • Leave in full sun during the day and bring inside in the evening
  • Turn slices to dry both sides and remove damaged fruit as you go
  • Drying takes from 2 days to several days, depending on weather and region where you live

How to store them?

  • You can store your dried apples in an airtight plastic box or bag, or in a glass jar, keeping them dry and protected from light.
  • Ensure no condensation appears, as this can cause mould.
  • You can eat your dried apples between 6 months and one year!

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store dried apples in a glass jar

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Drying Apples