Mushroom Free Dried Apple Rings
Crisp, warmly spiced, and naturally sweet, these oven-dried apple rings are the kind of wholesome snack that disappears fast. A quick soak in lemon water keeps the slices bright and prevents browning before they ever hit the oven, which is a clever little trick that makes a real difference in the finished look. Low and slow at 225°F does all the heavy lifting — the rings gradually transform into chewy, leathery bites with concentrated apple flavor and just the right amount of give. A dusting of cinnamon (and a whisper of nutmeg if you're feeling it) adds cozy spice without overwhelming the fruit. Because this recipe is built entirely from fresh apples, lemon juice, and pantry spices, there's zero concern about hidden fungi-derived additives or fillers that sometimes sneak into packaged dried fruit. They firm up beautifully as they cool, so patience pays off before you seal them into an airtight container. Pack them in a lunchbox, layer them on a cheese board, or just eat them straight off the rack — no judgment.
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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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