- 4-5 medium apples apples, thinly sliced
I will give two methods for doing this. We have a dehydrator so we used that, but you can also use your oven. The prep, however, is the same. You’ll need to slice your apples very thinly … 1/8 inch or less, I’d guess. I’m sure someone can do this by hand, but I’m not that person, so I use a mandolin. They’re not too expensive and they’re super useful for many things as they slice in many thickness and grate as well. I do not bother to core them since the seeds come out as you slice thinly.
Oven: Heat oven to 225 degrees. Line two cookie sheets with silpats or parchment paper. You can also use cooling racks if you have some that are big enough to span cookie sheets. Place the apples on the cookie sheets. You can put them right next to each other, but don’t overlap. They will shrink some as they dry. Bake for an hour and flip if you aren’t using the cooling racks. Then bake another hour.
Dehydrator: Line all dehydrator racks with apples. You can really get them close together since they shrink as they dry. Turn dryer on. They will be pretty darn good after 2 hours, but we like to go closer to 4 to get them real crispy and since you’re not monopolizing the oven forever, you can.
There are all kinds of recipes on the net for these that add sugar (or splenda or maple syrup or honey), but I personally think the apples have all the sugar you need, especially after it’s concentrated when they dry and shrink a bit. I would like to try sprinkling a little nutmeg or cinnamon on these, but really, they are incredibly good as-is. We have been going through a batch a day easily. Luckily apples are 77c/lb right now!