Eosinophilic Esophagitis Friendly Dried Apple Rings
Snacking can feel like a minefield when you're managing a condition that demands strict ingredient awareness, but these dried apple rings keep things beautifully simple. Just fresh apples, a lemon juice soak, and a dusting of warm spice — nothing hidden, nothing processed, nothing that shouldn't be there. The slow, low oven does all the heavy lifting, gradually pulling moisture from each slice until you're left with chewy, lightly caramelized rings that smell absolutely incredible as they bake. Cinnamon brings a cozy depth that makes these taste far more indulgent than their short ingredient list suggests. They firm up as they cool, landing somewhere between a fruit chip and a classic dried ring — satisfying enough to curb a sweet craving without reaching for anything packaged. Store them in an airtight container and you've got a safe, grab-and-go snack ready whenever you need it.
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Learn more →Ingredients
6 servings
- 4 medium apples (such as fuji, honeycrisp, or gala)
- 2 tbsp fresh lemon juice
- 2 cups water
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
Instructions
- 1
Preheat the oven to 225°F (107°C). Set wire racks on two rimmed baking sheets and set aside.
- 2
Stir the lemon juice into the water in a large bowl. Using a mandoline or a sharp knife, slice the cored apples crosswise into rings about 1/8-inch (3mm) thick. Drop each ring into the lemon water as you go to prevent browning.
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