Instructions

Method 1: Using a Food Dehydrator

1. Wash the apples thoroughly under running water and remove the core, seeds, and stem.
2. Slice apples into uniform pieces, about 1/8 to 1/4 inch thick, to ensure even drying.
3. (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.
4. Place apple slices in a single layer on the dehydrator trays, ensuring they don’t overlap. Set the dehydrator to 135°F.
5. Let the apples dehydrate for 6 to 12 hours, depending on thickness.
6. Check every 4 hours; the apples should be pliable and no longer sticky.
7. Allow dried apples to cool to room temperature.
8. 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

1. Wash the apples thoroughly under running water and remove the core, seeds, and stem.
2. Slice apples into uniform pieces, about 1/8 to 1/4 inch thick, to ensure even drying.
3. Preheat your oven to its lowest temperature setting, usually around 140°F to 170°F.
4. Line baking sheets with parchment paper to prevent sticking. Spread the apple slices in a single layer on the prepared baking sheets.
5. 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.
6. Bake for 6-12 hours, flipping the slices every few hours for even drying.
7. The apples should be dry and slightly pliable, as with the dehydrator method. For crisp apples, bake longer.
8. Once done, let the apples cool completely before storing them in an airtight container.