Apple Chips

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This time of year apples are everywhere, especially if you are lucky enough to live  in or near the Apple capital of the World; Washington State! Fresh, local, and organic apples are so plentiful and cheap right now, I just can’t stop buying huge quantities of them.

One of my favorite ways to use up ripe apples is to make Apple Chips.   Yep, kind of like Kale Chips but sweeter.  There isn’t much to this recipe, especially if you have a mandoline but the reward is great.  These apple chips taste so fresh and sweet without any added sugar. They smell fantastic when cooking!

If you have a toddler like me, it is a fun activity to do together and a great opportunity to explore different flavors by using a variety of apples and having a “taste test”!


  • If you don’t have these sheet pan cooking / cooling racks (which by the way are amazing for all kinds of things!) then just line your cookie sheets with parchment paper.
  • A mandoline is a great kitchen gadget and doesn’t have to be expensive.  I have this one by OXO and it was only $39.99 plus I used a 20% off coupon so really $32. If you don’t have one, you can cut the apples by hand but it will probably take at least twenty minutes and you won’t get even slices.
  • You can use any variety of apple – I encourage you to experiment and find your favorite!
  • I have made these with ground cinnamon sprinkled on top, even with pumpkin pie spice but we prefer them plain and unadulterated.
  • Storage: We almost never have any left-over but I have stored them the same way I store Kale Chips (see notes section for details).

Apple Chips
0 Points Plus per serving -- Recipe Makes 4 servings -- Individual Serving is ¼ finished apple chips (1 apple)
Serves: 4
  • 4 apples (I used Gala)
  • ½ lemon
  • ground cinnamon or pumpkin pie spice (optional)
  1. Preheat oven to 200F. Wash apples and slice off the top.
  2. Set your mandoline to 3mm or ⅛" and slice apples.
  3. Place apple slices in a bowl and squeeze lemon juice over them.
  4. Assemble one layer on a cookie sheet fitted with cooking rack insert or parchment paper.
  5. Cook for one hour. Gently turn and cook for an additional hour.
  6. Remove from oven and let cool for 10 minutes (they may not feel completely crisp when you first pull them out of the oven but after 10 minutes they will be). Enjoy!


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  1. says

    I was all set to buy the mandoline slicer to make these, but I am wondering what happens with the cores? Do you have to take the cores out of the apples first?

    • says

      Nope Bonnie! Most of the seeds just fall out as you are slicing and if not, you can easily pop out the 2 or 3 who get “stuck”. Other than that, with the slices being so thin, the core is just as edible as the rest (just don’t eat the seeds!).

  2. hann says

    I read on a ww blog if you dried fruit the points are no longer zero because the sugar in dried fruit is different to fresh fruit.

    • EverydayMaven says

      Hi Hann,
      It’s totally subjective. I always used the rule that as long as I was only eating about 1 serving, it was still 0 Points Plus. If you think you should count it, you have to do what is best for you body and your plan. Good luck :)

  3. Kristin says

    I love this recipe! Apples are finally coming in season! That looks like the perfect pan to cook these on. Where did you find it? I’ve been looking for one like it for months!

  4. Katy Anderson says

    Hi– Just found your site and am excited about the fun recipes! 😉 I am curious how long these will last and how best to store them… they would be a great snack to have on hand for a few days!

    • EverydayMaven says

      Amy, I have tried carrots and they shrink so much and still have a chewiness to them. I don’t have the patience to cook them longer than 2 hours at this point lol! I really want a dehydrator!

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