Chicken Free Cinnamon-Ginger Dried Apple Rings
These warmly spiced dried apple rings are the kind of wholesome snack that feels almost too simple to be this good. Thin rounds of Fuji, Honeycrisp, or Gala apples get tossed in a bright mixture of lemon juice, Ceylon cinnamon, and ground ginger before a long, slow bake transforms them into chewy, lightly crisped rings with beautifully caramelized edges. A touch of honey in the coating is optional but adds a subtle floral sweetness that plays beautifully against the spice. The low-and-slow oven method — just 225°F over a couple of hours — does all the heavy lifting, drawing out moisture gradually so the rings dry evenly without burning. Wire racks set on the baking sheets are the secret to good air circulation, giving you that satisfying slightly leathery center with crisp edges rather than a soggy result. They firm up even more as they cool, so patience pays off before you reach for one. Pack them into an airtight container and they make a brilliant lunchbox addition, trail snack, or afternoon treat that's built entirely from real, recognizable ingredients.
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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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