Dehydrating apples is a great way to preserve them for snacking, baking, or adding to recipes. You can use a food dehydrator or a conventional oven to dehydrate delicious, dried apples.
It’s apple season, and one of my favorite ways to preserve them is to dehydrate them and make apple chips! Apple chips are a tasty snack and can be rehydrated to make apple pie filling and apple sauce.
Below, I share two simple methods for dehydrating apples: the Oven Method and the Food Dehydrator. Both work well, but the dehydrator is my preferred method.
How To Dehydrate Apples
For this recipe, you will need apples, a cutting board, a knife, a food dehydrator (or oven), and optional lemon juice.
Method 1: Using a Food Dehydrator
Wash the apples thoroughly under running water and remove the core, seeds, and stem.
Slice apples into uniform pieces, about 1/8 to 1/4 inch thick, to ensure even drying.
(Optional) To keep slices from browning, dip them in a solution of lemon juice and water (1 tablespoon lemon juice per cup water) for 5 minutes.
Place apple slices in a single layer on the dehydrator trays, ensuring they don’t overlap. Set the dehydrator to 135°F (57°C).
Let the apples dehydrate for 6 to 12 hours, depending on thickness.
Check every 4 hours; the apples should be pliable and no longer sticky.
Allow dried apples to cool to room temperature. Store them in airtight containers or vacuum-sealed bags in a cool, dark place. They can last several months if stored properly.
Method 2: Using an Oven
Wash the apples thoroughly under running water and remove the core, seeds, and stem.
Slice apples into uniform pieces, about 1/8 to 1/4 inch thick, to ensure even drying.
Preheat your oven to its lowest temperature setting, usually around 140°F to 170°F (60°C to 75°C).
Line baking sheets with parchment paper to prevent sticking. Spread the apple slices in a single layer on the prepared baking sheets.
Place the baking sheets in the oven. If your oven doesn’t go as low as 140°F, leave the oven door slightly ajar to allow moisture to escape and keep the temperature down.
Bake for 6-12 hours, flipping the slices every few hours for even drying.
The apples should be dry and slightly pliable, as with the dehydrator method. For crisp apples, bake longer.
Once done, let the apples cool completely before storing them in an airtight container.
Tips:
- Varieties: Firm, tart apples like Granny Smith or Honeycrisp work well, but you can use any variety.
- Thickness: Thinner slices will dehydrate faster, while thicker slices will take longer and be chewier.
- Flavor Options: For a fun twist, sprinkle the apple slices with cinnamon or nutmeg before dehydrating.
Watch The Video Tutorial:
FAQ
What type of apples are best for dehydrating?
Firm, tart apples like Granny Smith, Honeycrisp, or Fuji are great for dehydrating because they hold their shape well and offer a nice balance of sweetness and tartness. However, you can dehydrate any variety of apple you prefer.
Do I need to peel the apples before dehydrating?
Peeling is optional. Some people prefer the texture and appearance of peeled apples, while others like to keep the skin on for added fiber and nutrients. It’s entirely up to you!
How do I prevent the apple slices from turning brown?
To prevent browning, you can dip the apple slices in a solution of lemon juice and water (1 tablespoon of lemon juice per cup of water) for about 5 minutes before dehydrating. This step is optional and mainly for aesthetic purposes.
How do I know when the apples are fully dehydrated?
The apples should be dry to the touch, slightly pliable, and no longer sticky. If you prefer them crisp, you can dehydrate them a bit longer until they snap when bent.
Can I add spices or flavorings to the apple slices before dehydrating?
Sure! Sprinkling the apple slices with cinnamon, nutmeg, or even shredded coconut can add extra flavor.
Related Recipes:
Print
How To Dehydrate Apples (and make Apple Chips)
Dehydrating apples is a great way to preserve them for snacking, baking, or adding to recipes.
- Prep Time: 10 minutes
- Cook Time: 6+ Hours
- Total Time: 1 day
- Yield: 1 batch
- Method: Dehydrator
- Cuisine: American
Ingredients
- apples, any variety
- cutting board
- knife
- lemon juice (optional)
Instructions
Method 1: Using a Food Dehydrator
- Wash the apples thoroughly under running water and remove the core, seeds, and stem.
- Slice apples into uniform pieces, about 1/8 to 1/4 inch thick, to ensure even drying.
- (Optional) To keep slices from browning, dip them in a solution of lemon juice and water (1 tablespoon lemon juice per cup water) for 5 minutes.
- Place apple slices in a single layer on the dehydrator trays, ensuring they don’t overlap. Set the dehydrator to 135°F.
- Let the apples dehydrate for 6 to 12 hours, depending on thickness.
- Check every 4 hours; the apples should be pliable and no longer sticky.
- Allow dried apples to cool to room temperature.
- Store them in airtight containers or vacuum-sealed bags in a cool, dark place. They can last several months if stored properly.
Method 2: Using an Oven
- Wash the apples thoroughly under running water and remove the core, seeds, and stem.
- Slice apples into uniform pieces, about 1/8 to 1/4 inch thick, to ensure even drying.
- Preheat your oven to its lowest temperature setting, usually around 140°F to 170°F.
- Line baking sheets with parchment paper to prevent sticking. Spread the apple slices in a single layer on the prepared baking sheets.
- Place the baking sheets in the oven. If your oven doesn’t go as low as 140°F, leave the oven door slightly ajar to allow moisture to escape and keep the temperature down.
- Bake for 6-12 hours, flipping the slices every few hours for even drying.
- The apples should be dry and slightly pliable, as with the dehydrator method. For crisp apples, bake longer.
- Once done, let the apples cool completely before storing them in an airtight container.
Notes
Nutrition Facts
- Serving Size: 1
- Calories: 10
Leave a Comment