Shellfish Free Dried Apple Rings
Warm cinnamon, a hint 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. A quick soak in lemon water keeps the rings bright and beautiful before they ever see the oven, and a low, slow bake at 225°F does all the heavy lifting from there. The result is leathery, lightly spiced rings with just enough chew to make them seriously satisfying. Store-bought dried fruit can come loaded with added sugars, preservatives, and mystery ingredients — making these at home means you know exactly what's in every bite. They firm up even more as they cool on the rack, so patience pays off before you reach for that airtight container. Pack them in a lunchbox, crumble them over oatmeal, or just eat them straight — they disappear fast either way.
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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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