Xanthan Gum Free Dried Apple Rings
Dried apple rings are one of those snacks that feel almost too simple to be this satisfying — sweet, chewy, lightly spiced, and completely addictive. The slow oven method transforms fresh slices into something with real depth of flavor, especially when cinnamon and a hint of nutmeg get dusted over both sides before baking. A quick soak in lemon water keeps the rings looking bright and prevents any browning before they even hit the oven. Many packaged dried fruits and snack mixes sneak in additives and stabilizers that can be a concern for anyone avoiding certain thickeners, but this recipe is nothing but whole fruit, spices, and a little citrus. The key is patience — a low oven and a long, slow bake coax out the natural sugars and give you that perfectly leathery, pliable texture without any shortcuts. Let them cool fully on the rack and they'll firm up beautifully, ready to pack into an airtight container for snacking all week long.
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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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