Making Dried Apple Slices
Dried apple slices are made by dehydrating thinly cut fruit until the edges curl and the texture becomes leathery but pliable. The process relies on low, consistent heat to pull moisture from the flesh without cooking the sugars, resulting in a dense, chewy snack that keeps for months.
Consistency is the objective
Uniform thickness ensures that every slice finishes at the same time, preventing a mix of brittle chips and soggy pieces.
- Mandoline or sharp chef's knife
- Dehydrator trays or wire cooling racks
- Large baking sheets
What goes in.
- 4 lbfirm apples, such as Granny Smith or Fuji
- 2 tbsplemon juice mixed with 2 cups of water
Control your blade
Aim for an eighth of an inch. If they are thinner, they become glass-like chips; thicker, and they will stay rubbery in the center.
The method.
Prepare the fruit
Wash the apples thoroughly. Use a corer to remove the center, or slice around the core. Leave the skin on for better texture.
Slice uniformly
Use a mandoline set to 1/8 inch. Drop slices into the lemon water immediately to prevent browning while you finish the rest of the batch.
Arrange the trays
Pat the slices dry with a clean towel. Lay them on your racks in a single layer, ensuring no edges overlap, which allows air to circulate freely.
Dehydrate
Set your dehydrator to 135°F. If using an oven, set it to the lowest possible temperature and prop the door open slightly with a wooden spoon to let moisture escape.
Test for doneness
After 6 hours, take a slice out and let it cool completely. It should feel leathery and snap slightly when bent, but show no wetness or soft spots.
Other turns to take.
Cinnamon Dust
Toss the damp apple slices in a light coating of ground cinnamon before laying them on the racks.
Tart Slices
Replace the lemon water soak with a mixture of lime juice and a dash of citric acid for a sharp finish.
When it doesn't go to plan.
Store in glass jars once completely cool; plastic bags can trap residual moisture and encourage spoilage.
If the apples are still tacky after cooling, put them back for another 30 minutes.
Keep jars in a dark, cool cupboard to maintain color and texture over time.
The ones that keep coming up.
How do I know if they are truly dry?
If you pinch a slice and see any moisture bead up, it is not ready. Proper dehydration leaves them dry to the touch.
Can I leave the peels on?
Yes, leaving the peels on provides a better chew and helps the slices hold their shape during the drying process.
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