Baked Cinnamon Apple Chips – Crispy, Sweet, and Easy at Home
There’s something about the smell of cinnamon and apples that feels cozy and welcoming. These baked cinnamon apple chips are crisp, lightly sweet, and so simple to make with just a few ingredients. They’re perfect for snacking, packing in lunchboxes, or adding crunch to yogurt and oatmeal.
You don’t need special equipment—just an oven and a bit of patience. Once you try them, you’ll wonder why you ever bought the store-bought kind.
Baked Cinnamon Apple Chips - Crispy, Sweet, and Easy at Home
Ingredients
Method
- Preheat the oven: Set your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Prep the apples: Rinse and dry the apples.You can leave the skins on for color and extra fiber. Core the apples if you prefer, or leave the cores for a pretty star pattern in the middle.
- Slice thinly: Using a sharp knife or a mandoline, slice the apples crosswise into very thin rounds—about 1/16 to 1/8 inch thick. The thinner the slices, the crisper the chips.
- Optional lemon bath: If using lemon juice, mix it with a cup of water in a bowl.Dip the slices briefly, then pat them dry. This step helps keep the color bright.
- Season: Arrange slices in a single layer on the prepared sheets. Mix the cinnamon, sugar (if using), and a tiny pinch of salt.Lightly sprinkle over the slices. Flip and dust the other side if you like extra flavor.
- Bake low and slow: Place both sheets in the oven. Bake for 45 minutes, then rotate the pans and flip the slices.Bake another 30–45 minutes, or until the chips feel dry and edges curl slightly.
- Check doneness: Chips should feel firm and mostly dry. They will crisp more as they cool. If some slices are thicker, leave them in a bit longer while removing thinner ones.
- Cool completely: Turn off the oven, crack the door open, and let the chips cool inside for 10–15 minutes.Transfer to a rack to cool fully. This helps lock in crunch.
- Taste and store: Once cool, taste one. If it’s still a little chewy, pop the batch back in the warm oven for 10–15 minutes.Store only when fully cool.
What Makes This Special
These apple chips are made with fresh apples, a touch of cinnamon, and a hint of sweetness. They’re baked low and slow, so they dry out evenly and turn crisp without frying.
You can customize them to your taste—keep them simple, or add a squeeze of lemon or a sprinkle of sugar. Best of all, they’re budget-friendly and a great way to use up apples that are slightly past their prime.
No dehydrator needed: The oven does the job beautifully.
Kid-friendly and adult-approved: Sweet, crunchy, and naturally satisfying.
Ingredients
- 3–4 medium apples (Honeycrisp, Fuji, Gala, or Pink Lady work best)
- 1–2 teaspoons ground cinnamon
- 1–2 teaspoons granulated sugar or coconut sugar (optional, adjust to taste)
- 1 teaspoon lemon juice (optional, helps with browning and adds brightness)
- Pinch of salt (optional, enhances flavor)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Prep the apples: Rinse and dry the apples.You can leave the skins on for color and extra fiber. Core the apples if you prefer, or leave the cores for a pretty star pattern in the middle.
- Slice thinly: Using a sharp knife or a mandoline, slice the apples crosswise into very thin rounds—about 1/16 to 1/8 inch thick. The thinner the slices, the crisper the chips.
- Optional lemon bath: If using lemon juice, mix it with a cup of water in a bowl.Dip the slices briefly, then pat them dry. This step helps keep the color bright.
- Season: Arrange slices in a single layer on the prepared sheets. Mix the cinnamon, sugar (if using), and a tiny pinch of salt.Lightly sprinkle over the slices. Flip and dust the other side if you like extra flavor.
- Bake low and slow: Place both sheets in the oven. Bake for 45 minutes, then rotate the pans and flip the slices.Bake another 30–45 minutes, or until the chips feel dry and edges curl slightly.
- Check doneness: Chips should feel firm and mostly dry. They will crisp more as they cool. If some slices are thicker, leave them in a bit longer while removing thinner ones.
- Cool completely: Turn off the oven, crack the door open, and let the chips cool inside for 10–15 minutes.Transfer to a rack to cool fully. This helps lock in crunch.
- Taste and store: Once cool, taste one. If it’s still a little chewy, pop the batch back in the warm oven for 10–15 minutes.Store only when fully cool.
Keeping It Fresh
Apple chips need to be completely cool and dry before storing. Any leftover warmth can create steam and soften them. Store in an airtight container or glass jar at room temperature for up to one week.
For extra crispness: Add a small packet of food-safe desiccant or a few grains of uncooked rice in a sachet to absorb moisture.
If they lose crunch, re-crisp them in a 225°F (110°C) oven for 10–15 minutes.
Health Benefits
- High in fiber: Apple skins contain pectin, a soluble fiber that supports digestion and helps you feel full.
- Naturally sweet: You control the sugar. Many apples are sweet enough without any added sugar.
- Antioxidants: Apples and cinnamon both contain antioxidants that support overall wellness.
- Lower in calories than fried snacks: These chips are baked, not fried, making them a lighter choice.
Common Mistakes to Avoid
- Slicing too thick: Thick slices won’t crisp properly. Aim for thin, consistent slices.
- Overcrowding the pan: Overlapping slices trap steam.Keep a single layer with a bit of space.
- Cranking the heat: High heat can burn the edges before the centers dry. Low and slow is key.
- Skipping the cool-down:</-strong> Cooling in the oven and on a rack helps create that final crunch.
- Storing while warm: This creates moisture and turns chips soft. Let them cool completely first.
Recipe Variations
- Maple Cinnamon: Lightly brush slices with a tiny amount of maple syrup before sprinkling cinnamon.Bake as directed.
- Chai Spice: Mix cinnamon with cardamom, ginger, and a hint of cloves for a cozy spice blend.
- Vanilla Sugar: Toss with a small amount of vanilla sugar or a few drops of vanilla extract for aroma.
- Savory Twist: Skip the sugar and use a light sprinkle of smoked paprika and sea salt.
- Cocoa Cinnamon: Mix unsweetened cocoa powder with cinnamon and a touch of sugar for a chocolatey note.
- Citrus Zest: Add orange or lemon zest to the cinnamon mixture for bright, fresh flavor.
FAQ
Do I need a mandoline to slice the apples?
No, but it helps. A sharp knife works fine—just aim for uniform thin slices so they cook evenly and crisp well.
Which apple varieties work best?
Honeycrisp, Fuji, Gala, Pink Lady, and Braeburn are great choices. They’re firm and naturally sweet, which helps the chips crisp and taste bright.
Can I make these without sugar?
Yes.
Cinnamon alone adds warmth, and most apples have enough natural sweetness. If you want a touch more sweetness, try a sprinkle of coconut sugar or a light maple brush.
How do I keep them from sticking?
Use parchment paper or a silicone baking mat. Avoid greasing the pan—oil can make the chips soft instead of crisp.
Why aren’t my chips crispy?
They may be too thick, the oven temperature may be too high or too low, or they might need more time.
Also make sure they cool completely. If needed, return them to the oven for a few more minutes and cool again.
Can I use a dehydrator instead of an oven?
Yes. Dry at 135°F (57°C) for 4–6 hours, checking for crispness.
Times vary by thickness and dehydrator model.
How long do they last?
Stored in an airtight container, they keep well for about a week. If they soften, re-crisp in a low oven for 10–15 minutes and cool again.
Can I add sugar after baking?
It’s better to add before baking so it melts slightly and adheres. If you forget, dust very lightly while the chips are still warm, then cool completely.
Do I have to core the apples?
No.
Leaving the core creates a pretty star shape in the center. If you prefer, core them first for neat rounds.
Can I make them into wedges instead of slices?
You can, but slices crisp much better. Wedges tend to dry unevenly and may stay chewy.
If you try wedges, bake longer at low heat and rotate often.
In Conclusion
Baked cinnamon apple chips are simple, wholesome, and surprisingly satisfying. With just a handful of ingredients and a little time, you’ll have a crunchy snack that tastes like fall any day of the year. Keep the slices thin, the oven low, and the cool-down patient, and you’ll get that perfect crisp.
Make a big batch—you’ll reach for them more often than you think.
