Fish Free Dried Apple Rings
Warm cinnamon, a whisper of nutmeg, and the natural sweetness of Fuji, Honeycrisp, or Gala apples come together in a snack that feels almost nostalgic the moment it hits your nose. The process is slow and low — a long oven bake at 225°F — but the hands-on time is minimal, and the result is beautifully leathery, lightly spiced rings that are deeply satisfying to snack on. A quick soak in lemon water keeps the slices bright and prevents browning before they ever hit the oven, which is a small step that makes a big visual difference. Because this recipe is built entirely from fresh fruit, pantry spices, and lemon juice, there's zero guesswork about what's actually in your snack — no hidden additives, no ingredient lists to scrutinize. They firm up even more as they cool, so patience pays off before you reach for that airtight container. Pack them in lunchboxes, crumble them over oatmeal, or just eat them straight off the rack — they're that good.
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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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