Macadamia Free Dried Apple Rings
There is something deeply satisfying about turning a handful of fresh apples into a chewy, naturally sweet snack with almost no effort. A quick soak in lemon water keeps the rings bright and prevents browning before they ever hit the oven, while a dusting of cinnamon and optional nutmeg gives each slice a warm, spiced finish. The low-and-slow bake at 225°F is the real magic here — it gently draws out moisture over a few hours, leaving you with rings that are leathery, pliable, and packed with concentrated apple flavor. Every ingredient in this recipe is straightforward and plant-based, so there is zero concern about hidden nut derivatives or cross-contact from more exotic ingredients. Packaged dried fruit can be surprisingly tricky to vet, but making your own means you know exactly what went into the bag. Let them cool fully on the rack before storing, and they will firm up beautifully into the perfect grab-and-go snack or lunchbox treat.
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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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