APPLE CHIPS DEHYDRATOR RECIPES
APPLE CHIPS RECIPE | ALLRECIPES
These yummy cinnamon apple chips will disappear almost as quickly as you make them! They're perfect for healthy snacks and easy to take on the road. The secret is baking at a very low temperature for a long time, which dehydrates the apples.
Provided by walkerkr
Categories Appetizers and Snacks Snacks Kids Healthy
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 225 degrees F (110 degrees C).
- Arrange apples slices on a metal baking sheet.
- Mix sugar and cinnamon together in a bowl; sprinkle over apple slices.
- Bake in the preheated until apples are dried and edges curl up, 45 minutes to 1 hour. Transfer apple chips, using a metal spatula, to a wire rack until cooled and crispy.
Nutrition Facts : Calories 24.3 calories, CarbohydrateContent 6.9 g, FiberContent 0.9 g, ProteinContent 0.1 g, SodiumContent 0.9 mg, SugarContent 5.9 g
DEHYDRATED APPLE CHIPS | ANOVA PRECISION® OVEN RECIPES
Dehydrating fruits and vegetables is easy and a great way to make shelf-stable snacks out of your favorite foods. The Anova Precision Oven holds temperatures low enough for gentle dehydration, and provides plenty of rack space to lay out your food. Notes: The citrus water bath for the apples stops the fruits’ enzymatic browning when they’re cut. Make sure to prepare the mixture before slicing the apples so that you can immediately transfer them to the water.To ensure the air in the oven stays dry, keep the oven door slightly cracked to let moisture escape.Since the moisture content can vary from apple to apple, you may find that your apples need more or less time than listed below; check in on them every few hours and adjust the dehydration time as needed.You can apply this method to other fruits as well.
Provided by Scott Heimendinger
Total Time 730 minutes
Prep Time 10 minutes
Cook Time 720 minutes
Number Of Ingredients 3
Steps:
- In a large bowl, stir together the water and lemon juice (see note).
- Wash and core the apples. You can peel them if you’d like, but there’s no harm in keeping the skin on. Give the cored apples a dunk in the citrus water bath to prevent the exposed cores from browning.
- Use a mandoline to slice the apples 3mm (1/8 inch) thick, immediately transferring the slices to the citrus water bath. Discard the very bottom and very top slices—they’re mostly skin. (Alternatively, slice the apples by hand, taking care to slice as evenly as possible so that they dehydrate at the same rate.)
- Lightly grease the oven racks with nonstick oil spray. Arrange the apple slices on the racks. Do not use a solid sheet pan, as it will not allow for enough airflow around the apples.
- Transfer to the oven, leaving the oven door cracked 1/4 to 1/2-inch (see note). Let the apples dehydrate until they’ve reached your desired texture. After 6 to 8 hours, the apples will still have some chewiness. At 12 hours, they’ll be more like crispy chips (see note).
- When the apples have dehydrated to your liking, remove them from the oven. They will stick slightly against the wire racks, but will come free with gentle encouragement. Store in a sealed container, away from light, for up to 6 months.
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