BHA & BHT Free Cinnamon-Ginger Dried Apple Rings
Dried fruit snacks from the store often come loaded with preservatives like BHA and BHT to extend shelf life, which makes finding a clean option trickier than it should be. These slow-baked apple rings skip all of that — just real fruit, warm spices, and a touch of lemon juice to keep things bright. Ceylon cinnamon and ground ginger give every ring a gentle, aromatic heat that makes them taste far more special than your average packaged snack. The low-and-slow oven method is the real magic here: a long bake at 225°F draws out moisture gradually, leaving the rings with that satisfying leathery chew and lightly crisped edge that makes it impossible to stop at just one. A drizzle of honey in the coating is optional but adds a subtle floral sweetness that plays beautifully against the tart apple. Once cooled and tucked into an airtight container, they keep well and travel even better — perfect for lunchboxes, hiking bags, or just the kitchen counter when you need something to snack on.
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Learn more →Ingredients
4 servings
- 3 large apples (such as fuji, honeycrisp, or gala)
- 1 tbsp fresh lemon juice
- 1 tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 1 tsp honey (optional)
Instructions
- 1
Preheat the oven to 225°F (107°C). Line 2 large baking sheets with parchment paper and set a wire rack on top of each.
- 2
Using a mandoline or a sharp knife, slice the cored apples crosswise into rounds about 1/8-inch (3mm) thick. Discard any seeds from the center slices.
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