Ever wondered what happens when you mix crisp apples, a sprinkle of cinnamon, and a low-and-slow bake? Magic. Seriously. Cinnamon apple chips are one of those “how-did-I-not-make-this-sooner” snacks! Not only are they crunchy and naturally sweet, but they’re also incredibly easy to make — and way cheaper than store-bought.
According to recent food trend reports, healthy snack alternatives like apple chips are booming in 2025. And with good reason. They’re vegan, gluten-free, and customizable. Whether you’re meal-prepping or looking to satisfy a sweet tooth without the guilt, cinnamon apple chips are your go-to. Let’s dive into how you can make these addictive crisps at home!
Choosing the Best Apples for Chips
I used to think any ol’ apple would do for making cinnamon apple chips. Big mistake. One time, I used some super-juicy Red Delicious apples because they were on sale — they turned out soggy. Like, bendy and sad. Lesson learned.
Sweet or Tart? That’s the Big Debate
For me, it all comes down to what kinda flavor punch I’m in the mood for. If I want a bit of zing, Granny Smith apples are my ride-or-die. They’re tart as heck, but they crisp up beautifully. On the flip side, Fuji apples are sweet and mellow, and they make chips that almost taste like candy. I’ve even mixed ’em together in one batch — wild, I know — but it gave a killer sweet-tart combo that my niece couldn’t stop munching.
Golden Delicious also works pretty well, though they can get a bit soft if you slice them too thick. I usually keep the peel on no matter what kind I use — adds color and a bit of fiber, and honestly, it looks prettier in a mason jar.
Watch That Moisture!
Here’s the trick nobody tells you: the juicier the apple, the longer it takes to dry. Moisture = longer bake time = higher chance of rubbery chips. That’s why I steer clear of super-hydrated varieties like Red Delicious or Gala when I’m in a hurry. Honeycrisp is kinda in-between. It’s sweet, crisp, and dries well if you slice it thin. But if I had to pick just one variety? Granny Smith wins every time. The tartness gets mellowed out during baking and the chips come out so dang crispy.
One time I even used some apples from a local orchard — I had no clue what kind they were, but they were small and firm. Worked like a charm. Smaller apples make for cuter chips, by the way, and they bake faster.
Go for the Crisp Ones
Rule of thumb? If it crunches when you bite it raw, it’ll crisp up nicely when baked. If it’s mushy or mealy… forget it. Your oven can’t work miracles.
Also, don’t forget to taste a slice before baking — the flavor intensifies as it dries, so bland apples will make bland chips. No amount of cinnamon sugar can fix a boring apple.
TL;DR
Stick with apples that are crisp and not too juicy. Granny Smith, Fuji, and Honeycrisp are solid bets. Steer clear of the soft, mealy types. Trust me, your future snack-happy self will thank you.
Preparing and Slicing Apples Correctly
The first time I made apple chips, I hacked away at the apples with a dull knife and uneven slices… and yeah, let’s just say some were burnt to a crisp while others were floppy like wet leaves. I nearly gave up right there. But once I figured out the slicing part? Game-changer.
Why Even Slices Matter (A Lot)
It’s tempting to rush through slicing when you’ve got a mountain of apples. But don’t. Getting those slices nice and even is the secret sauce to chips that actually crisp up instead of burning or staying chewy in the middle. I aim for about 1/8 inch thick. Any thicker, and they stay chewy. Any thinner, and you’ll be scraping them off the tray.
I’ve tried doing it by hand with a knife — honestly, that only works if you’ve got surgeon-level precision. For the rest of us, a mandoline slicer is the way to go. It’s fast, consistent, and gives you those paper-thin slices that crisp like a dream. Just… keep your fingers outta the way. I nicked myself once not paying attention and learned real quick to use the hand guard.
To Core or Not to Core?
Here’s where I got fancy once and regretted it. I used an apple corer thinking I’d get those perfect donut-shaped chips. Looked cute, sure. But honestly? Total pain. If your corer’s even slightly off-center, it messes up your slices. These days, I just leave the core in and slice straight through. I pop the seeds out of the middle slices after, if they bother me.
Also, keeping the skin on adds texture and color. Plus, I’m lazy and don’t want to peel 10 apples. If you’re making them for picky kiddos, maybe peel ’em. Otherwise, skip it.
Dry ‘Em Before You Bake ‘Em
This one’s underrated. Once you’ve sliced your apples, pat them dry with a clean kitchen towel or paper towels. I swear this makes a difference in getting that crunch. Wet slices = steam = soggy chips. Learned that the hard way after baking a batch that came out more like warm, sweet leather. Not fun.
Final Tip: Don’t Crowd the Tray
I used to pile my slices on the baking tray thinking they’d shrink and make room. Nope. They just steamed each other. Lay them out in a single layer with a little space between each. Yes, it takes more trays and more time. But it’s worth it.
Prepping apples the right way makes all the difference. Once I nailed this part, I actually started enjoying the process — and the results were chef’s kiss every time.
Adding the Perfect Cinnamon Sugar Blend
Alright, so here’s where things get fun. Adding cinnamon sugar might seem simple — just sprinkle and bake, right? Well… I totally botched my first batch. I went heavy on the cinnamon thinking more = better, and let me tell you, those chips tasted like I dropped them in a spice jar. Bitter, dry, overpowering. It was a crime against apples.
Find Your Sweet Spot
What works for me now is a 4:1 sugar-to-cinnamon ratio. That’s 4 teaspoons of sugar to 1 teaspoon of cinnamon. It gives just the right hit of spice without blowing your tastebuds away. If you like it sweeter (no judgment!), bump the sugar up a bit. I’ve even gone 5:1 for kiddos who aren’t fans of spice.
I mostly use regular white sugar, but if I’m feelin’ a little crunchy-granola, I’ll swap in coconut sugar. It’s got this warm, caramel-y vibe that pairs really nicely with cinnamon and apples. Monk fruit sweetener works too if you’re cutting sugar, but fair warning — it doesn’t caramelize quite the same in the oven.
How to Get That Even Coating
Here’s a trick I wish I’d known sooner: put the apple slices in a big zip-top bag, dump in your cinnamon sugar, and shake it like a maraca. Coats everything evenly and no sticky fingers. If you want a lighter dusting, sprinkle it by hand on one side after the apples are on the tray. I’ve done both — depends on how sweet I’m feeling that day.
Oh, and don’t coat the slices too early. I used to slice all the apples, coat them, then preheat the oven. Bad move. They sat too long, and the sugar drew out moisture, making ‘em kinda limp. Now I slice, coat, and pop them straight into the oven.
Optional: Spice It Up
If you’re into experimenting, toss in a pinch of nutmeg or clove with the cinnamon. Just a pinch, though. One time I got cocky and threw in a whole 1/4 teaspoon of clove. Yikes. My kitchen smelled like a candle store exploded. Lesson: spices are powerful, yo.
Adding the cinnamon sugar blend is one of those little moments where you can get creative — just don’t go overboard. The goal is to enhance the apples, not bury ‘em under a mountain of spice.
Baking vs. Dehydrating — What’s Better?
Okay, so this was a big question for me when I first started making cinnamon apple chips. Do I bake them? Or do I go all-in and buy a dehydrator? Spoiler alert: I’ve tried both. And yeah, they both work — but it totally depends on your style (and your patience level, if I’m being real).
The Case for Baking
Baking was my first method, mostly ‘cause it didn’t require buying anything new. I just cranked the oven to 200°F, laid out my apple slices, and hoped for the best. Honestly, it worked great… once I learned to keep the oven door cracked open with a wooden spoon. That airflow helps the moisture escape — without it, things get steamy, and you end up with chewy apples, not chips.
Baking takes around 2 to 3 hours, depending on how thin your slices are and how juicy your apples were. And yes, you do need to flip them halfway through. I forgot once and ended up with crispy tops and soggy bottoms. Super weird texture — not recommended.
My oven’s a little uneven, so I also rotate the trays halfway through. Just a quick switcharoo top-to-bottom. It’s a little extra work, but the result is golden, crispy, slightly caramelized slices. Yum.
Dehydrating — Slow but Set It and Forget It
So I splurged on a dehydrator during a Black Friday sale. No regrets. It takes way longer — like 6 to 10 hours — but the texture? Chef’s kiss. They come out insanely light and crunchy, and you don’t have to babysit them. No flipping. No rotating trays. Just load it up and walk away.
The only downside is… you gotta plan ahead. You can’t exactly whip up a batch last-minute. Also, if your dehydrator doesn’t have a timer or temp control, it can be a bit of a guessing game.
I also noticed dehydrated chips stay crisp longer in storage. Must be the even drying. Baked ones are best fresh or stored in airtight containers with silica packs if you’re being fancy.
So, What’s Better?
If I’m making a quick batch for the week? Oven all the way. If I’m meal-prepping snacks for a road trip or gifting them in cute jars? I pull out the dehydrator. Both methods have their pros, but baking gives instant-ish gratification, and dehydrating gives you pro-level crunch with zero babysitting.
Creative Ways to Serve Cinnamon Apple Chips
So I used to just munch cinnamon apple chips straight off the tray, warm and still slightly chewy. Nothing wrong with that — they’re addictive like that. But one day I had a batch lying around, and I thought, “What if I did something with these instead of just inhaling them like popcorn?” That’s when things got fun.
Snack ‘Em with Dips
If you’ve never dipped an apple chip in almond butter… you’re seriously missing out. I was skeptical at first — like, how good could it really be? Answer: ridiculously good. The combo of warm spice and nutty creaminess? It’s like fall in your mouth.
I’ve also served them with vanilla Greek yogurt — you know, as a fancy-looking after-school snack for my niece. She thought I was some kind of Pinterest goddess, and all I did was plop some chips in a bowl with a little swirl of yogurt.
For a dessert twist, I once drizzled melted dark chocolate over a few chips and sprinkled sea salt. Boom. Fancy chocolate bark vibes without turning on the stove.
Trail Mix Upgrade
So I got bored of my usual trail mix — you know, the sad mix of almonds, raisins, and a few rogue M&Ms. Then I threw in some cinnamon apple chips. Game-changer. They added crunch, sweetness, and this cozy cinnamon flavor that made the whole thing taste homemade.
Now I make my own blends with pecans, dried cranberries, sunflower seeds, and those apple chips. Sometimes I toss in a little pumpkin spice, too. It’s like snacking on autumn.
Charcuterie Board Hero
This was a happy accident at Thanksgiving. I was making a cheese board and realized I forgot the crackers. So I grabbed a handful of apple chips and added them for color. People devoured them — especially with brie and a little fig jam. Didn’t think apple chips and cheese would vibe, but wow. Just wow.
Now I use them all the time on snack boards. They look rustic and Pinterest-worthy, and honestly, they’re way more interesting than crackers.
Other Fun Ideas
- Crumble them over oatmeal or yogurt bowls for texture.
- Use them as a topper on muffins or cupcakes.
- Crush and mix into granola or cereal.
- Toss into lunchboxes for a no-mess school snack.
Moral of the story? Cinnamon apple chips are more than just a grab-and-go snack. They’re super versatile and weirdly fancy if you pair them right.
Alright, let’s be real — I didn’t expect cinnamon apple chips to become a pantry staple. But here I am, years later, still making batch after batch. There’s just something satisfying about transforming plain ol’ apples into crispy, sweet, cinnamon-laced goodness.
They’re simple. Like, three-ingredient simple. And somehow, they still manage to feel a little luxurious — especially when you pair them with yogurt, tuck them into a lunchbox, or get all artsy and add them to a cheese board. I’ve made ‘em on rainy Sundays, lazy weeknights, even at midnight after a movie when I wanted “something snacky but not terrible.”
If you’ve been burned by soggy chips or bland flavor (trust me, I’ve been there), don’t give up. Pick the right apples, slice ‘em just right, don’t overdo the cinnamon, and whether you bake or dehydrate — you’re in for a treat.
Oh! And here’s a fun tip: double your batch. They disappear faster than you’d think. Every time I only make one tray, I end up eating half of them warm off the parchment paper before they even cool down. Rookie mistake.
So next time you’ve got a few apples lying around looking sad, give them the cinnamon chip treatment. It’s like giving your fruit a glow-up.
If you found this recipe outline helpful or inspiring, pin it to your Pinterest board and share it with a friend! Your next favorite healthy snack might just be hiding in your fruit bowl.
Print
Cinnamon Apple Chips
Crunchy, naturally sweet, and dusted with cinnamon, these homemade apple chips are the ultimate healthy snack you didn’t know you needed. Way better than store-bought, and super easy to make!
- Total Time: 2 hours 45 minutes
- Yield: 2–3 cups of chips 1x
Ingredients
- 3–4 crisp apples (Granny Smith, Fuji, or Honeycrisp work best)
- 4 tsp granulated sugar (or coconut sugar)
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
- Using a mandoline or sharp knife, slice apples into thin 1/8-inch rounds. Leave the core and skin intact if desired.
- Pat slices dry with a clean kitchen towel to remove moisture.
- In a zip-top bag, combine sugar and cinnamon. Add apple slices and shake to coat evenly.
- Arrange slices in a single layer on prepared baking sheets, leaving space between each slice.
- Bake for 2 to 3 hours, flipping slices and rotating trays halfway through. Keep oven door slightly ajar with a wooden spoon to let moisture escape.
- Once crisp and golden, remove from oven and let cool completely on the trays. Chips will continue to crisp as they cool.
Notes
Store in an airtight container for up to a week. For extra crunch or long-term storage, use a dehydrator and dry for 6–10 hours instead.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 18g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 0g
- Cholesterol: 0mg
