Pescatarian Cinnamon-Ginger Dried Apple Rings
These slow-baked apple rings are the kind of wholesome snack that feels almost too simple to be this satisfying. Tart lemon juice, warm Ceylon cinnamon, and a hint of ground ginger coat each thin slice before a long, low oven bake transforms them into chewy, lightly crisped rings with concentrated apple flavor in every bite. The optional drizzle of honey adds just enough sweetness to make them feel like a treat without tipping into candy territory. Using a mandoline to get even 1/8-inch slices is the real secret here — uniform thickness means everything dries at the same rate and you end up with that perfect slightly leathery center with crisp edges. Wire racks set inside the baking sheets let air circulate all around each slice, so you don't have to babysit a dehydrator or invest in any special equipment. Once cooled, they firm up beautifully and keep well in an airtight container, making them ideal for lunchboxes, hiking snacks, or just something to reach for when the afternoon sugar craving hits.
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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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