Let me tell you the truth — these apple chips barely make it to the storage jar in my house.
I slice ’em thin, lay them out, sprinkle with cinnamon, pop them in the oven… and then it’s game over. The kitchen fills up with this warm apple pie smell, and before they’re even cool, folks are walking by stealing them off the tray.
This isn’t one of those “cheat snacks” pretending to be healthy. This is straight-up apples and spice, nothing else. Gluten free? Yep. No added sugar? You bet. Crunchy, cozy, and made with stuff from your local grocery store.
And I’m not talking fancy organic apples from a specialty shop. Just grab some fresh Gala, Honeycrisp, Fuji, or even Granny Smith from your favorite supermarket. If it looks good enough to eat raw, it’s good enough to turn into chips.
If you’ve never made fruit chips at home before, don’t worry. This is fail-proof, and it doesn’t take much. The hardest part is slicing thin and waiting while the oven does the work.
Let’s get into the good stuff…
🫙 Storing (If You Don’t Eat Them All First)
If your house is anything like mine, these don’t last past day one. But if you’ve got willpower or made a big batch:
Let the chips cool completely before storing. Warm chips in a sealed jar = soggy chips.
Store them in an airtight glass jar or a zip bag with the air squeezed out.
Keep them in a cool, dry spot — not the fridge.
They’ll stay crisp for up to a week, though I’ve never seen them survive that long around here.
If they start to soften, just pop them back into a 225°F oven for 10 minutes and let them cool down inside again.
🧺 How to Use or Serve These Chips
Sure, they’re a snack… but don’t stop there.
Here’s how I like to use mine:
Lunchbox treat – my kid’s teachers asked for the recipe once. No joke.
Topping for oatmeal – crumble a few on top of warm oats with almond butter.
Yogurt bowl crunch – Greek yogurt, drizzle of honey, apple chips on top.
Charcuterie boards – pair them with sharp cheddar or goat cheese.
Crushed into granola – trust me, it works.
They’re sweet enough for kids, healthy enough for grown-ups, and fun enough to serve guests.
You can also get a little fancy and dip the edges in dark chocolate once cooled… but let’s be real, plain cinnamon apple chips hit the spot already.
🧠 Personal Notes and Little Lessons
The first time I made these, I sliced the apples too thick and tried to rush the bake time. What I got was chewy apple slices that tasted fine but didn’t give that crunch.
The secret is in the thin slicing, low heat, and patience. If your chips are chewy, they’re either too thick or didn’t bake long enough.
Also, different apples dry differently. Gala is sweeter, Fuji is crispier, and Granny Smith gives you that tangy flavor. Test a few, find your favorite.
And hey — don’t toss the peels or weird leftover bits. Toss them in a pot with cinnamon sticks, a splash of orange juice, and let it simmer for a homemade stovetop potpourri.
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Gluten Free Apple Chips with Cinnamon
- Total Time: 2 hours 15 minutes
- Yield: 3–4 servings
- Diet: Gluten Free
Description
Thinly sliced fresh apples, lightly dusted with cinnamon, slow-baked until perfectly crisp. A naturally sweet gluten free snack using fresh, locally sourced ingredients.
Ingredients
Fresh apples – about 3 to 4 medium ones. Use what’s in season or what’s on sale.
Ground cinnamon – just a dusting brings out the flavor.
Lemon juice (optional) – keeps them from browning and adds a little brightness.
Parchment paper – trust me, don’t skip this.
That’s it. No oil, no sugar, no weird powders. Just fruit, spice, and patience.
Instructions
🔪 Prepping the Apples
Alright, let’s talk slicing.
Thin is everything. The thinner you slice, the crispier your chips will be.
You’ve got two options:
Mandoline slicer – super fast, super thin, super consistent. Just watch those fingers.
Sharp knife and steady hand – takes longer, but works just fine.
Leave the peel on — it adds flavor and fiber. Just wash the apples well first.
Slice them crosswise into thin rounds, around ⅛ inch thick or less. Pop out any seeds from the center. If the core is too tough, you can slice off the sides instead and skip the center altogether.
Optional trick: Soak the slices in a bowl with lemon water (1 tbsp lemon juice per cup of water) for 5 minutes. This keeps them from browning and gives a tiny bit of tang.
Dry them off gently with a towel or paper towels before seasoning.
🥄 Adding the Cinnamon
Once your apple slices are dry, lay them out flat on a baking sheet lined with parchment paper. No overlapping. Crowding the pan makes them chewy instead of crisp.
Now for the fun part…
Sprinkle a little ground cinnamon on top of each slice. Just a light dusting — you’re not trying to coat them like French toast. If you’re feeling bold, mix in a pinch of nutmeg or clove, but cinnamon on its own is always a win.
If you like sweet, you can add a light touch of coconut sugar, but it’s not needed. The apples themselves do all the talking once they roast.
🔥 Slow Baking the Chips
This isn’t a fast snack, but it is an easy one.
Set your oven to 225°F. Low and slow is the name of the game here. If your oven runs hot, even 200°F is better than burning them.
Put your trays in the middle rack. If you’re using two trays, rotate them halfway through.
Bake for about 1.5 to 2.5 hours, depending on how thin you sliced. After the 1.5-hour mark, check every 20 minutes. You’re looking for:
Dry edges
Slight curl
Golden color
Pull one chip out and let it cool for a few minutes. If it crisps up, the rest are ready.
If they’re still soft or bendy, give them more time.
When they’re done, turn off the oven and let them cool inside with the door cracked. That last bit of dry heat crisps them up perfectly.
Don’t rush this part. It’s the difference between chewy dried fruit and that perfect chip snap.
Notes
Use a mandoline slicer for consistent chips. Let them cool completely before storing to avoid sogginess. Add lemon juice if you want brighter flavor and less browning.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 17g (from apples)
- Sugar: 1mg
- Sodium: 0.3g
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 0.5g
- Cholesterol: 0mg
