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Crispy, crunchy baked cinnamon apple chips made at home. Healthy, cheap, easy, and addicting!

hand holding a baked cinnamon apple chip


One of my favorite healthy treats to snack on are apple chips. They’re crunchy, crispety, and addicting. It wasn’t until a few weeks ago that I began to make them at home. Not only are they cheaper to make at home, they are SO easy. Slice your apples, sprinkle with cinnamon-sugar (optional!), and bake. That’s about it!

Pure apples. It doesn’t get much healthier than this.

baked cinnamon apple chips on a silpat baking mat

There’s a few little tricks I use to make them extra crunchy and crispy. First, slice your apples real thin. If your apple slices are thick, they will turn out to be mushy. Still delish, but not what we’re going for here. The thinner your apple slices, the better.

Use your sharpest knife, turn the apple on its side, and slice. You can also use a mandoline slicer, which makes the cutting process a lot easier.

Some apple slices won’t be perfect. That’s ok! Spread them out into 1 layer on two baking sheets. Make sure you line them with a Silpat for easy clean up and no sticking.

cinnamon apple chips on a silpat baking mat before baking

I love cinnamon-sugar anything (case in point– snickerdoodles), so I always sprinkle the apples with a bit of the good stuff.

And by a “bit,” I mean a ton. Lots of cinnamon-sugary-ness. Sometimes I opt for only cinnamon, so if you’re watching your sugar intake, you can definitely skip the sugar part.

white bowl of cinnamon sugar

I only sprinkle one side of the apples with cinnamon sugar.

Feel free to flip ’em over and do the other side too!

cinnamon apple chips on a silpat baking mat before baking

Another little secret of mine is to bake the apples at a super low temperature in the oven. I bake them at 200F degrees for 2.5 hours. If they aren’t as crunchy as I want them, I bake them for up to three hours.

After 2-3 hours, and flipping the apples once in between, I turn the oven off. Then I keep the apples inside the oven for 1 more hour. Sitting in the oven as it cools down, rather than sitting at room temperature, will help your apple chips crunch up much quicker. The crunchier, the better in my opinion!

baked cinnamon apple chips on a wood board

I love these easy apple chips so much and it’s such a fun way to eat one of my favorite fruits. It’s pretty much a hands off recipe besides cutting your apples and flipping them in the oven. Recipes where I have to do as little work as possible is exactly what I look for in the summertime. Well, all the time actually. 😉

And just a friendly warning: Before you know it, your entire bowl of apple chips will be gone. I know mine like to completely disappear on me. Sneaky little guys!

baked cinnamon apple chips on a silpat baking mat

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baked cinnamon apple chips on a wood board

Baked Cinnamon Apple Chips

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours, 30 minutes
  • Yield: serves 3-4 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: American


So addicting. And all you are eating is pure apples!


  • 3 apples (I use Granny Smith, Pink Lady, or Honey Crisp)
  • ground cinnamon
  • granulated sugar


  1. Preheat oven to 200°F (93°C). Line two large baking sheets with silicone baking mats. Set aside.
  2. Wash and thinly slice the apples as shown in the photos above. Spread the apple slices onto the baking pans making 1 single layer. Sprinkle with cinnamon and sugar.
  3. Bake for 1 hour, flip the apples over, and bake for another 1-1.5 hours. Turn the oven off and keep the apples inside as the oven cools down for 1 hour. This will help them get crunchy. Some apples may just be chewy and only slightly crunchy after 3 hours in the oven. Store apple chips at room temperature in an airtight container for up to 1 week.

Keywords: baked apple chips

Reader Questions and Reviews

  1. Oh my. I just turned off the oven. I’ve snatched three slices so far. I don’t know that I’ll wait for them to cool.

    I’ve made apple chips before in the dehydrator but wasn’t thrilled with them. You had me at “crunchy” and they delivered.

    I used parchment paper with no sticking at all. Apple corer, mandolin, 2 hours. Perfection.

    Must go snatch another.

    Thanks Sally!

  2. How did you slice the apples for this recipe, Sally? I want to make this (I adore apple chips), but I’m just clueless as to how to get the apples to look like that. :/

    1. Hey Arianna! I simply used a large sharp knife to thinly slice the apples. If you have a mandolin slicer – use that at 3mm setting.

  3. I just tried making them at home and they turned out mushy- some of the juice ran out all over (and I just used cinnamon, not sugar). I came here to get a perfected recipe- I didn’t know to make them as thin as possible – and COMPELTELY forgot about my mandolin! What was I thinking?!?! Well, just will have to try again 😉

  4. Ive made these several times now and it is all thanks to your recipe. I was looking for a way to use apples that I had up, stumbled upon your website saw the apple chips recipe and that was it! They are so good my husband asks for these on a regular basis now! Thank You for posting this for everyone to see and try This is a make over n over recipe!

  5. I tried these today, but without the sugar or cinammon. They worked brilliantly and even my 16 month old daughter (who I struggle to get to eat fruit and veg) ate some. I need to make more now because we have eaten them all!

  6. Made these for the first time today and oh my gossh… they were so flipping good. Would highly recommend this recipe to anyone 🙂

  7. Hi, thanks alot for this easy and amazingly yummy recipe. Everyone at home loves these chips! Just one question – I tried to make in bulk and store but the chips dont remain as crispy as they originally are after I store them overnight in an airtight container (after they have completely cooled) Any suggestions on how to keep them crispy during storage? Thank you once again!

    1. How about a container where there is a lid but its ventilated, as so no moisture is collected. 

  8. I like my apple chips a little on the juicy side. How do I do that with this recipe? Cut the apples thicker and bake them for a shorter amount of time?

  9. These came out great! Keeping them in the oven for an hour after it’s been turned off made all the difference. I used parchment paper since I don’t have a Silpat yet. I omitted the sugar and didn’t miss it since I was using sweet honeycrisp apples (my fave). I used a little bit of allspice and they tasted exactly like fall.
    P.S. To readers, listen to Sally and buy an oven thermometer! It makes all the difference in baking. My oven setting of 200 degrees was actually 250 degrees.

  10. Love these Apple Chips. I didn’t have parchment paper so I sprayed the pans. Dusted apple slices with cinnamon and sugar. Baked on one side for an hour then flipped them over for another hour at 200 degrees. Then I turned the oven off and let them sit in the oven for an hour, which I believe is the key to crispness.

  11. Oh my, these are wonderful! Also, I used parchment paper and had no problems with the apples sticking. Thank you so much for this amazing recipe! 

  12. Does it matter if we peel the skin off the apples? Just wondering if it will make them less crunchy without the skin. I may not get a reply as this is a 2016 article/recipe and that’s ok.

  13. Could you put theses in a dehydrator? What would be the setting(s) and for how long?
    I’m anxious to try these, but waiting on a broken oven!

    1. I can’t see why not! I don’t have one, so I can’t tell you how long they will take. Let me know how they are!

  14. I’m looking to make your breakfast cookies recipe and no store near me sells dried apples apparently. Would this recipe work to use an add in to the cookies if I cut them in pieces and don’t sprinkle with the cinnamon sugar?

    1. Definitely. You can slightly reduce the baking time here as well– so they aren’t as crunchy in your cookies. (And since they’ll be baked twice.)

  15. Very easy! Definitely need to cut the apples very thin so they crisp up.