Vegan Crispy Apple Chips
Thin, caramelized, and satisfyingly crunchy, these baked apple chips are the kind of snack that disappears fast. A light brush of maple syrup brings a gentle sweetness that lets the natural fruit flavor shine, while Ceylon cinnamon adds a warm, almost floral spice that feels a step above the usual. The low-and-slow oven method is the real secret here — a long bake at 225°F draws out the moisture gradually, giving you that delicate, chip-like snap without any frying or dehydrator equipment. Slicing the apples as thin and uniform as possible (a mandoline makes this effortless) ensures every round dries evenly and crisps up beautifully as it cools. Store-bought fruit chips often sneak in honey, refined sugars, or additives, so making your own with just four clean ingredients is a genuinely satisfying move. These are perfect for lunchboxes, grazing boards, or just eating straight off the rack while they're still warm.
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Learn more →Ingredients
4 servings
- 2 large apples (such as fuji or honeycrisp), cored
- 1 tbsp maple syrup
- ½ tsp ground ceylon cinnamon
- 1 pinch fine sea salt
Instructions
- 1
Preheat the oven to 225°F (107°C). Line two baking sheets with parchment paper.
- 2
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.
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