Slow Baked Apple Chips


I love the smell of spices lingering in the kitchen. Baking apple chips is both a convenient air freshener and a fibre-rich, low sugar snack. If you’ve tried apple chips you know how addicting they are. The benefit of making them yourself is the guaranteed freshness of the apples, and the ability to control the sweetness. Some store bought brands add sugar to baked apples, and in my opinion they don’t need any additional sweetness.


It all started with this box of apples from my boyfriend’s aunt’s tree on Thanksgiving weekend. I just loved how when we all went home in the evening, everyone had a big box of apples in their hands. All from one tree, can you believe it? Best party favours ever.

Because you can only make so many apple chips at one time - about 2-3 apples per baking sheet, and you can fit two baking sheets in the oven - you don’t need a big box of apples, but just a handful.

Which type of apple is best for making apple chips?

The answer to that is most of them. You want an apple that will hold its shape as you slice it, and that has both a tartness and a sweetness. I’m not 100% sure what type of apples these are but they resemble a gala or a macintosh. Gala, macintosh, honey crisp, granny smith and braeburn apples are my go-tos for baking with.

Nutrition in baked apple chips:

Fibre - each apple contains about 4-5 grams of fibre. Ensure you consume the peel as that’s where much of the nutrients and fibre is contained.

Vitamin C - about 30% of vitamin C is depleted once you heat apples to 160F, however 70% of its vitamin C is still maintained.

Apples also contain polyphenols (antioxidants), some B vitamins and vitamin E.


Slow Baked Apple Chips

Just about everything free

Preparation time: 2 hours and 30 minutes

Makes: 2 cups of apple chips at a time


2 medium apples
2 tsp cinnamon
Optional: 1 tsp monk fruit sweetener


  1. Preheat oven to 200F. Set aside a large baking sheet

  2. Wash and slice apples about 2mm thick, trying to keep each slice uniform. Alternatively, use a mandolin slicer

  3. Evenly space out apples on a baking sheet and sprinkle both sides with cinnamon and monk fruit sweetener

  4. Cook for 2 hours, or a little longer if the apples still feel moist