Pick your apples: Choose firm, fresh apples with no bruising. Sweeter apples yield sweeter chips; tart varieties give a tangy crunch.

Wash and prep: Rinse the apples and dry them. You can peel them, but leaving the peel adds texture and extra fiber.

Core (optional): Use an apple corer for clean rings, or simply slice around the core. Both methods work.

Slice thinly and evenly: Aim for 1/8 inch (3 mm) slices. A mandoline helps keep thickness consistent so the chips dry at the same rate.

Prevent browning: If you care about color, mix lemon juice with water and lightly brush or dip the slices. Pat dry with a clean towel.

Add flavor: Lay slices in a single layer and dust lightly with cinnamon or your chosen spice. Avoid heavy coatings—they can trap moisture.

Set up your dehydrator: Arrange slices on trays without overlapping. Dehydrate at 135°F (57°C) for 6–10 hours, checking after 5 hours. Rotate trays if needed.

Or use your oven: Line baking sheets with parchment. Bake at 200°F (95°C) for 2–3 hours, flipping halfway. Prop the door open slightly with a wooden spoon to let moisture escape.

Test for doneness: Chips should feel dry to the touch and snap when cooled. If they’re still bendy after cooling, dry them longer.

Cool completely: Let chips cool on the trays. This is when they turn fully crisp.

Condition (optional but helpful): If storing longer than a few days, place cooled chips in a jar for a week, shaking daily. If condensation appears, return chips to heat for another hour.