Mom's Best Recipes
Recipe

Baked Cinnamon Apple Chips

Thin apple rings baked low and slow until crisp, then finished with a light cinnamon sugar dusting. No oil, no dehydrator, and no fancy ingredients.

Author By Matt Campbell
4.8
Thin baked apple rings on a parchment-lined baking sheet dusted with cinnamon sugar on a kitchen counter
Jump to Recipe

If you have apples and an oven, you are about 10 minutes of hands-on time away from a snack that disappears at an alarming rate. These baked cinnamon apple chips hit that sweet spot between healthy and actually exciting. They are crisp, lightly sweet, and cinnamon-scented in a way that makes the whole kitchen smell like you did something impressive even if you were wearing mismatched socks and answering emails.

No oil. No dehydrator. No mystery ingredients. Just thin sliced apples, a little cinnamon sugar, and a low oven. The only real “skill” here is slicing evenly, and I have some very doable tricks for that so you get chips that crisp up at the same time.

Hands slicing an apple into thin, even rings on a cutting board

Why It Works

  • Low heat dries them out without burning the edges, which is the whole apple chip thing.
  • Thin, uniform slices bake evenly, so you do not end up with half crunchy chips and half chewy “apple jerky” in the same batch.
  • A light cinnamon sugar dusting gives big flavor without turning the surface sticky.
  • Flipping halfway helps both sides dry out and prevents soggy centers.

Pairs Well With

  • Vanilla Greek yogurt dip
  • Peanut butter or sunflower seed butter
  • Cheddar cheese slices
  • Hot chai or cozy black tea

Storage Tips

Let them cool completely before storing. Warm chips trap steam, and steam is the enemy of crisp.

  • Counter: Store in an airtight container for 2 to 4 days. For maximum crispness, they are best within 1 to 2 days. If your kitchen runs humid, add a paper towel to the container and expect you might need to re-crisp.
  • Best crisp trick: If they soften, re-crisp on a baking sheet at 250°F for 8 to 12 minutes, then cool again.
  • Freezer: Not my favorite. They thaw a little leathery. If you do freeze, re-crisp in the oven after thawing.

Common Questions

How do I slice the apples uniformly thin?

The easiest path is a mandoline set to about 1/16 to 1/8 inch. If you are using a knife, aim for “thin and even,” and know that slightly thicker slices will take longer to crisp. A good trick is to cut a tiny slice off one side of the apple first so it sits flat and does not roll while you slice.

Why are my apple chips not crispy?

Usually one of three things: the slices were too thick, the oven ran hot and browned the outside before the inside dried, or the chips were stored before cooling. Bake a little longer, and remember they crisp more as they cool. If your kitchen is humid, you may need the re-crisp step even if you did everything “right.”

Do I need to peel the apples?

Nope. The peel actually helps the rings hold together and adds a little extra texture. Peel them if you want a softer bite, but it is optional.

What apples work best for apple chips?

Honeycrisp, Fuji, Gala, and Pink Lady are great for a sweeter chip. Granny Smith is awesome if you like a tangy, almost candy-like contrast with the cinnamon sugar.

Can I make these with no sugar?

Yes. Skip the sugar and dust with cinnamon alone. You can also add a tiny pinch of salt to make the apple flavor pop.

How do I adjust for convection (fan) ovens?

If you are using convection, reduce the temperature by about 25°F and start checking early. Fan ovens can dry faster, especially if your slices are closer to 1/16 inch.

I started making these on weeks when I wanted a snack that felt like a treat but did not require me to commit to a whole baking project. The first time I tried it, I sliced the apples too thick and ended up with chewy rings that tasted great but refused to become chips. The next round I went thinner, lowered the oven, and suddenly they had that clean snap that makes you keep “taste testing” until the tray is half gone. Now I make them any time I have apples that are about to turn from crisp to questionable.