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Oven-baked apple chips without sugar or oil: they turn crisp only after cooling

Name: Oven-baked apple chips without sugar or oil: they turn crisp only after cooling
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 4 servings
Ingredients: 4 Apples (firm, about 700 g); 1 tsp Ground cinnamon; 1 tbsp Lemon juice (optional)

Apple chips made from 4 apples sliced 2 mm thick and dusted with cinnamon. Dried at 100°C without sugar or oil, they serve 4 once cool.

Vegetarian · Vegan · Gluten-free · Translated from Slovak · October 30, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 2 hr
Total time: 2 hr 45 min
Temperature: 100 °C (210 °F)
Servings: 4 servings
Difficulty: Easy

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These oven-baked apple chips are thin slices of 4 apples dusted with cinnamon and dried for 2 hours at 100°C (212°F), without sugar or oil. The apples are sliced about 2 mm thick with the peel on, flipped halfway through drying, and become crisp only once they cool.

Four apples (about 700 g) yield only about 100 g of chips because the apples lose most of their water as they dry. They stay crisp in an airtight container for about a week and make a good midmorning or movie-night snack.

Ingredients

4 servings

Units

Apples (firm, about 700 g) 4
Ground cinnamon 1 tsp
Lemon juice (optional) 1 tbsp

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Instructions

Tip: tap a step to mark it as done.

Slice the apples
10 min
Preheat the oven to 100°C (212°F), or 90°C (194°F) for a fan oven (convection), and line two baking sheets with parchment paper. Wash and dry the apples. Remove the cores with an apple corer, or slice the apples whole and remove the seeds from the slices. Cut into slices about 2 mm thick, preferably using a mandoline; thicker slices will stay soft.
Arrange and sprinkle
5 min
For lighter-colored slices, drizzle them with lemon juice. Arrange them side by side on the baking sheets without overlapping. Lightly dust with cinnamon through a fine-mesh strainer.
Dry in the oven
2 hr
Place the baking sheets in the oven and dry the apples for 1 hour. Then flip the slices, swap the baking sheets, and dry for about another hour, until the slices are dry and curled at the edges. They may still be slightly flexible in the center.
Finish drying
30 min
Turn off the oven and leave the chips inside for 30 minutes with the door slightly ajar. They become crisp only after cooling completely. If any remain soft, dry them for another 15 minutes at 100°C (212°F).
Store
Store the cooled chips in a tightly sealed container or jar; moisture in the air will soften them if left uncovered. They will keep for about a week.

Tip: Use firm, sweet-tart apples such as Jonagold, Golden Delicious, or Idared, since soft apples break apart when sliced. If your oven heats unevenly, swap the baking sheets when you flip the slices; otherwise, the slices on one sheet may brown.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 96 kcal
Protein: 0.5 g
Carbohydrates: 26 g
of which sugars: 19 g
Fat: 0.3 g
of which saturates: 0.1 g
Fiber: 4.7 g
Salt: 0.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Chrumkavé jablkové chipsy v rúre bez cukru a oleja: chrumkať začnú až po vychladnutí