Maple Cinnamon Apple Chips

5 from 1 vote

Maple Cinnamon Apple Chips are one of my favourite homemade road trip snacks. Perfect for the hiking trail, and they're easy to make, too!

Prep Time15

Cook Time6

Total Time6 15

Course: Dessert, Snack

Cuisine: American, Canadian

Diet: Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Servings: Servings

Calories: 92kcal

Wash your apples, and peel if you like - we don’t bother.
There are two main ways I recommend slicing your apples - with a mandoline slicer, or with a good sharp knife.
If you’re using a mandoline, I recommend using apple corer to core your apples, before slicing them.
(If you prefer apple rings, I find the mandoline to work best.)
Personally, I find hand slicing to be the easiest way. I’ll slice apples from one side, JUST until I reach the core, then turn the apple about ⅓ and repeat. Finally, I’ll turn it another ⅓ and repeat one final time.
I like doing it this way, as you end up with the most full apple rounds - solid ones.
Either way, slice your apple into thin slices. I’ll usually aim for about 3/16" thick. Thicker than ⅛", but not ¼". For really crispy apple chips, you can go a bit thinner.

Place apple slices in a large mixing bowl, drizzle with a generous amount of maple syrup.
You want enough to more or less coat the apple slices - use the ¼ cup as a rough suggestion only!
Using clean - or gloved hands - gently hand mix the apple slices, flipping and separating them to coat.
If they’re not quite covered - or you like them on the sweeter side - add a little bit more maple syrup, and toss to coat.
Sprinkle apple slices with a good pinch of salt, then sprinkle cinnamon over them. I like a generous portion, myself - use as much or as little as you like.
Again, gently stir, separating the slices and making sure everything is covered with maple syrup and cinnamon.
Taste, and add more maple syrup, cinnamon, and/or salt, if you like.

Arrange apple slices in a single layer on your dehydrator racks, being sure to leave some space between each - you want the air to be able to circulate.
Dehydrate at 135 degrees F for about 6 hours.
I like to flip mine after about 2-3 hours, just to help prevent sticking in the end.
Once your apple slices are as dry as you’d like them, remove from the dehydrator and let them cool - on the wire rack - to room temperature.

Once cooled completely, transfer your apple slices to a resealable plastic bag.
Keep an eye on them for the next 3 days or so, shaking the bag once or twice a day.
(This is to allow any moisture to redistribute itself, safely.)
If you see any evidence of residual moisture in that time frame - apple slices sticking to each other (more than will break up with a shake of the bag), droplets on the bag, etc - return the apple slices to the dehydrator and let them dry a bit more.
If at any point you see any evidence of mold, throw the batch out.
Once you’re sure the apples are dry and moisture isn’t coming out, transfer them to an airtight container for longer term storage.

Take the nutrition info with a huge grain of salt - there's no real standard serving size for these, so I have no idea what to count as one!

I'm calling it 1/10 of a batch, for those who have a bit of self control :)