For cinnamon-scented apple chips, use an air fryer with a dehydrate setting that reaches 135°F (57°C). Dry thin slices for about 6 hours, with no preheat, flipping them once halfway through; do not shake the basket. These are slowly dehydrated apples, not the soft cooked cinnamon apples made on a regular, hotter air-fry setting. Check them after cooling, since slice thickness and air fryer models affect the finish.
Ingredients
- 1 medium firm apple, such as Honeycrisp or Granny Smith
- ¼ teaspoon ground cinnamon
- Optional for less browning: 1 tablespoon lemon juice mixed with 1 tablespoon water
How To Make It
- Wash the apple under running water and dry it. Core it, then cut it into even, approximately ⅛-inch slices. A mandoline makes this easier; use its hand guard. Leave the peel on for color, or remove it if you prefer a more delicate chip.
- If using the lemon mixture, toss the slices with it and pat them thoroughly dry. Sprinkle both sides lightly with cinnamon. You do not need sugar or oil.
- Arrange the slices in a single layer on the air fryer's perforated crisper plate, leaving space between them. Do not use a pan or liner: open space and circulating air help moisture escape. Work in batches if the basket is small. If your model's fan blows lightweight slices around, use a compatible dehydrating rack to hold them in place without blocking airflow.
- Select Dehydrate at 135°F (57°C) for about 6 hours. No preheat is needed. Flip the slices gently at around the 3-hour mark, and start checking for doneness after 4 hours. Add time as needed rather than turning up the heat.
- Let a slice cool completely before testing it. For chips, it should feel dry and turn crisp as it cools, without damp or soft spots. Return any flexible, moist slices to the basket for more drying time.
Tips
- Check your appliance first. If its lowest setting is substantially above 135°F (57°C), use a food dehydrator instead; a standard high-heat air-fry cycle will cook or brown the apple rather than dehydrate it gently.
- Keep slices uniform. Thicker pieces take longer and may stay chewy while thinner ones finish first. Remove finished chips as you check them.
- Store carefully. Cool the chips completely, then keep them airtight in the refrigerator if you plan to snack on them over the next few days. If condensation appears or the chips soften, dry them further; discard any that develop mold or an off smell.
Enjoy them straight from the basket once they have cooled and crisped!
