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Cinnamon Sugar Apple Chips Recipe
Ben Carraoli

Cinnamon Sugar Apple Chips Recipe

I still remember the first time I made these cinnamon sugar apple chips, and I was honestly surprised by how addictive they turned out. I wanted something light, crunchy, and sweet without reaching for packaged snacks. When I pulled these apple chips out of the oven, my kitchen smelled warm and cozy, just like fall.
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Total Time 2 hours 10 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 3 medium apples – Crisp apples like Granny Smith Honeycrisp, or Pink Lady work best because they hold their shape and crisp up nicely during baking. Softer apples can turn chewy instead of crunchy.
  • 1/4 cup granulated sugar – This adds sweetness and helps caramelize the apples slightly while baking. You can reduce it if you prefer a lighter sweetness.
  • 1/2 tablespoon ground cinnamon – Cinnamon gives warmth and depth to the apples and balances the sweetness beautifully.

Method
 

  1. I start by preheating my oven to 225°F. Low heat is essential because it slowly dries the apples instead of cooking them too fast. I also line my baking sheets so the apples don’t stick.
  2. In a small bowl, I mix the sugar and cinnamon until fully combined. This ensures every apple slice gets even flavor without clumps.
  3. I slice the apples as thinly as possible using a mandoline. Thin slices are the key to crispy apple chips and help them bake evenly from edge to center.
  4. I lay the apple slices in a single layer on the baking sheets and sprinkle the cinnamon sugar evenly over them. Overlapping slices can trap moisture, so spacing matters.
  5. I bake the apples for one hour, then flip each slice carefully. After flipping, I bake them for another hour until they feel dry and crisp around the edges.

Notes

  • I always slice the apples very thin because thicker slices stay chewy.
  • I let the apple chips cool completely before storing so they firm up properly.
  • I rotate the baking trays halfway through for even drying.
  • If they aren’t crisp enough, I leave them in the warm oven with the door slightly open.
  • I prefer baking on parchment paper for the best texture