Thin, caramelized, and impossibly crunchy, these baked apple chips hit that sweet-salty snack craving without a drop of vegetable or seed oil in sight. Most store-bought chips — even the "healthy" fruit varieties — are finished with sunflower, canola, or safflower oil, so making your own is genuinely the cleanest route. Here, the magic comes entirely from low-and-slow oven heat, which draws out the natural sugars in Fuji or Honeycrisp apples and concentrates their flavor into something almost candy-like. A light brush of maple syrup, Ceylon cinnamon, and a pinch of sea salt is all the seasoning they need. The key is patience: two-plus hours at 225°F lets the slices dehydrate rather than bake, giving you that satisfying snap once they cool on the rack. Slice them as thin and uniform as possible — a mandoline really earns its keep here — and you'll be rewarded with chips that shatter beautifully with every bite. They're the kind of snack you make once and then immediately plan to make again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 225°F (107°C). Line two baking sheets with parchment paper.
Using a mandoline or a sharp knife, slice the cored apples crosswise into rounds about 1/16-inch (1.5mm) thick — as uniform as possible so they dry at the same rate.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
