Crispy apple chips without added sugar? Yes, please. If you’re craving something crunchy that doesn’t come from a crinkly bag, you can make a whole tray of them with just apples, heat, and patience. They taste like autumn met a potato chip and decided to be healthy. Bonus: your kitchen will smell like a cider mill without the sticky floors.

Why Apple Chips Are Worth Your Time

You get a snack that’s naturally sweet, light, and ridiculously crunchy with zero added sugar. They pack more fiber than your average chip and feel fancy without being hard to make. Plus, they’re budget-friendly if you buy apples on sale and turn them into a snack that lasts… assuming you don’t inhale the entire batch.
Here’s the kicker: you only need apples and an oven. That’s it. Season if you want, but the magic lives in the thin slices and low, slow bake.

The Best Apples for Super-Crispy Results

You can chip almost any apple, but some varieties behave better than others. Want sweet and snappy? Choose apples that balance sugar and acidity.

• Honeycrisp: Crisp texture, balanced flavor, great for chips.
• Pink Lady (Cripps Pink): Tart-sweet and holds up beautifully.
• Gala or Fuji: Naturally sweet; slice very thin for max crunch.
• Granny Smith: Tart and firm; makes an ultra-snappy chip.

IMO, Honeycrisp makes the best “classic” chip. But if you love tangy snacks, go Granny Smith and thank me later.

What to Avoid

Skip mealy apples (like Red Delicious). They can turn leathery instead of crisp. Also, super bruised apples can bake unevenly and bring weird textures to the party.

Tools You’ll Actually Use

You don’t need fancy gear, but the right tools help you nail the texture.

• Sharp knife or mandoline: A mandoline makes perfectly thin slices. Be careful; use the guard (I enjoy my fingertips, FYI).
• Baking sheets: Light-colored pans bake more evenly and prevent over-browning.
• Silicone mats or parchment: Prevent sticking and let moisture escape.
• Cooling rack: Optional, but helps chips crisp faster after baking.

How Thin Is Thin Enough?

Aim for 1/16 to 1/8 inch thick (about 1.5–3 mm). Thinner slices = crispier chips and slightly shorter bake time. Thicker slices = chewier centers. If you like crunch that fights back, go thin.

Step-by-Step: Apple Chips in the Oven (No Sugar)

Here’s the simple process that delivers serious crisp.

1. Preheat the oven to 225°F (107°C). Low and slow wins. Use convection if you have it; it helps dry the apples faster.
2. Prep the pans. Line two baking sheets with parchment or silicone mats.
3. Slice the apples. Wash and dry 3–4 medium apples. Core if you want perfect rings, or skip it and pop out seeds as you go. Slice crosswise into thin, even rounds.
4. Arrange the slices. Lay them in a single layer. No overlap. Overlap = steamy sadness.
5. Optional seasoning. Keep it plain, or dust lightly with cinnamon. No sugar needed—apples bring their own.
6. Bake for 45–60 minutes. Flip slices, rotate pans, then bake another 30–60 minutes. Timing depends on thickness and apple variety.
7. Check for doneness. Edges should curl, centers should feel dry, and slices should feel firm, not squishy.
8. Let them cool on the pan for 10–15 minutes. They’ll crisp up more as they cool. Snack too early and you’ll think they’re soft—give them a minute.

Pro tip: If some chips finish earlier, pull them off and keep the rest going. No need to sacrifice the crisp for the team.

The “Dry Test” Trick

Take one slice out and cool it on the counter for 2 minutes. If it snaps cleanly, you’re done. If it bends, give the tray another 10–15 minutes and test again.

Apple chips: Seasoning Ideas (Still No Sugar)

Keep the apple flavor front and center or dress it up a little. Light touch, though—you want whisper, not overwhelm.

• Classic cinnamon: Dust lightly before baking.
• Chai-inspired: Tiny pinch of cinnamon, ginger, and cardamom.
• Maple vibe without syrup: Sprinkle ground cinnamon and a breath of nutmeg.
• Savory-sweet twist: Micro pinch of flaky salt and ground fennel. Weird? A little. Delicious? Yes.

IMO, simple cinnamon wins every time. But if you’re feeling fancy, chai spices make the kitchen smell like a hug.

How to Keep Apple chips Crispy

You worked for that crunch. Don’t let humidity ruin it in an hour.

• Cool completely before storing. Warm chips trap moisture—soft city.
• Use an airtight container with a small piece of paper towel to absorb extra moisture.
• Store at room temp for up to 5–7 days. If they soften, re-crisp in a 250°F (120°C) oven for 5–10 minutes.
• Don’t stack while hot. Airflow matters.

Batching and Meal Prep

Make multiple trays if your oven fits them. Rotate top to bottom halfway through and switch their front/back orientation for even drying. You’ll get a steady flow of chips and fewer “why are these ones chewy?” moments.

Troubleshooting: If They Won’t Crisp

No shame; ovens have personalities. Here’s how to win anyway.

• They’re too thick: Slice thinner next time or bake longer.
• Oven runs cool: Nudge to 235°F (113°C) for the last 15–20 minutes.
• Too much steam: Use convection, crack the oven door slightly in the last 10 minutes, or bake on a wire rack set over your baking sheet.
• Parchment looks wet: Swap it out halfway for a dry sheet to keep things moving.

Bottom line: Drying takes time. You’re dehydrating, not roasting.

Fun Ways to Serve Apple Chips

You can absolutely eat them straight off the tray—chef’s tax. But also:

• Crush and sprinkle over yogurt or oatmeal for crunch without granola sugar.
• Dip in almond butter or tahini for a protein boost.
• Pair with sharp cheddar for a sweet-salty snack board moment.
• Use as a garnish for pancakes, waffles, or even cocktails. Fancy you.

FAQ About Apple Chips

Do I need to core the apples first?

Nope. Coring makes cute rings, but you can slice around the core and flick out seeds as you go. The star-shaped center looks pretty, so if you’re serving guests, core away. For everyday snacking, save the effort.

Can I make these without parchment or a silicone mat?

Yes, but expect a little sticking, especially with sweeter apples. Lightly greasing the pan helps, but it can also slow down drying. If you do it, go very light and bake a bit longer.

How do I know when they’re done if they still feel soft in the oven?

They firm up as they cool. Look for curled edges, dry centers, and a leathery feel that turns crisp once cool. Test one as a sample—cool it for 2 minutes. If it snaps, you’re good. If it bends, keep baking.

Can I add sugar or honey?

You can, but you don’t need to. Apples caramelize naturally as they dry, which concentrates their sweetness. If you must, dust with a tiny bit of coconut sugar or drizzle the thinnest wash of honey—but it may brown faster and can get sticky.

What temperature works best if my oven doesn’t go below 250°F (120°C)?

Use 250°F and shorten the bake time slightly, but watch carefully near the end. You can also crack the oven door a tiny bit during the last 10–15 minutes to vent moisture. The goal: dry, not browned.

Can I make these in an air fryer?

Yes, but do small batches. Set it to 300°F (150°C), cook 12–18 minutes, flipping halfway. Check often—the air fryer can go from perfect to “oops” fast. Works great for quick cravings though, FYI.

Conclusion On Apple Chips

Apple chips deliver big crunch and clean flavor with almost zero effort. Slice thin, bake low and slow, and let them cool into crisp perfection. Make extra, because “just one more” will absolutely turn into “where did the whole tray go?” Consider yourself warned.

Related Recipe: Healthy Air Fryer Kale Chips for Quick Snacking