Crispy Baked Apple Chips (No Dehydrator Needed!)

If I had to pick the snack that disappears fastest in my house, these crispy apple chips would win, hands-down. My kids absolutely gobble them up! And the best part - you truly only need apples to make them. No dehydrator, no special equipment beyond a baking sheet, and no added anything required. Plain apple chips are honestly delicious all on their own!

They're perfect for lunchboxes and after-school snacking, but trust me, you'll find so many ways to use them (I'm sharing all of our favorites below). Consider this your warning: these little chips are completely addictive. Let's get slicing!

The Secret to Crispy Apple Chips

The single biggest factor for apple chips that actually get crispy? Slicing the apples very thinly and uniformly - about ⅛-inch thick is ideal. When every slice is thin and even, they all dry out at the same rate, so you get a whole tray of crispy chips instead of some crispy and some bendy.

Trust me on this one: a mandoline works best and makes this recipe SO much easier. Getting slices this thin and this consistent with a knife is really difficult, which is why I strongly recommend using a mandoline here (but be careful!).

Even better, small apples work especially well because they fit right on the mandoline. If your apples are too large to slice safely, simply cut them in half vertically first and make half-moon-shaped chips instead of full apple rings. Just as crispy, just as snackable!

Ingredient Notes

• Apples: So many varieties work well here! My favorites are Cosmic Crisp, Honeycrisp and Granny Smith. Even better, use a combination - it looks so pretty and gives you a mix of sweet and tart chips in one batch. And leave the skin on!

How to Make Crispy Apple Chips

Step 1: Preheat. Set your oven to 200°F. Yes, really - that low! Low and slow is what dries the apples out until they're perfectly crisp.

Step 2: Slice. Using a mandoline (setting three) on the thinnest setting, slice the apples into rounds just over ⅛-inch thick (4mm thick). Leave the skin on, and don't bother coring - it's less waste, and you get the prettiest little star shape in the center of each chip! Just pop out any visible seeds as you go. (Apples too big for the mandoline? Halve them vertically first for half-moon chips.)

Step 3: Arrange. Lay the slices in a single layer on a parchment-lined baking sheet - or two, depending on how many slices you get. Make sure none of them overlap.

Step 4: Season (or don't!). These are truly delicious plain. If you'd like, add a very light dusting of cinnamon or apple pie spice, a tiny sprinkle of salt, or a little maple sugar or coconut sugar (more on flavor options below!).

Step 5: Bake low and slow. Bake for about 4 hours, until the chips look dry and the edges start to curl up slightly.

Step 6: Do the cool-down test. Here's the thing - the chips may still feel slightly soft while they're hot, and that's completely normal! Pull one chip out and let it cool for a few minutes. If it crisps up as it cools and releases easily from the pan, they're done. If it's still soft and bendy, keep baking in 30-minute increments, checking as you go.

Step 7: Cool and enjoy! Let the chips cool completely - they crisp up even more as they cool. Then dig in!

Why 4 Hours (and Not 1-2)?

A lot of apple chip recipes out there promise crispy chips in just 1-2 hours. I truly found that they did not crisp up in that timeframe, even when sliced nice and thin. About 4 hours at 200°F is the accurate timeframe to plan on - and trust me, it's worth it!

The good news? This recipe is quite forgiving. I've accidentally left mine in the oven for 5-6 hours before, and they were still totally fine. That being said, I wouldn't intentionally go beyond about 6 hours.

One important note: since these hang out in the oven for several hours, plan to make them on a day when you'll be home. Never leave the house with the oven running!

Optional Flavor Ideas

Plain apple chips honestly don't need a thing added - but if you want to have a little fun, here are my favorite ways to dress them up:

• Cinnamon or apple pie spice: A very light dusting is all you need. My trick: dust it through a small fine-mesh strainer rather than sprinkling it on directly. You'll get a really light, even coating instead of clumps of spice. A little goes a long way!
• A tiny sprinkle of salt: Believe it or not, a small pinch enhances the natural apple flavor (and any seasonings you add).
• Maple sugar or coconut sugar: For anyone who wants a slightly sweeter chip.

Recipe Tips

• The chips may feel slightly soft straight out of the oven, but they crisp up more as they cool. Cooling one for a few minutes will give you all the info you need: if it's crisp and releases easily from the pan, they're done!
• Overlapping slices tend to trap moisture and won't dry evenly, which means soft spots instead of crispy chips. Keep them in a single layer so they get as crispy as they can!

Ways to Serve Apple Chips

These are perfect for lunchboxes, after-school snacks, and everyday snacking, but they're so much more versatile than that! In my house we also love to:

• Crumble them over breakfast. They add the best crunch to oatmeal, yogurt, or this homemade granola recipe.
• Dip them. Serve them alongside nut or seed butter - so good with my raw creamy almond butter recipe or my easy date-caramel sauce.
• Put them out at dinner. Believe it or not, I sometimes even serve them alongside dinner. They disappear every time!

How to Store

Let the chips cool completely, then store them in an airtight container at room temperature. They are crispiest on day one I'd love to give you an exact shelf life, but mine disappear so quickly that I haven't formally tested how long they last! If you end up with a batch that sticks around, please let me know how it goes in the comments.