How to Make Dried Apple Rings in the Oven
This recipe for dried apple rings is here for you when you are craving something sweet but healthy. Because these oven-dried apples are as sweet as candy.
These dried apple rings are proof that not everything that is good in life is illegal, immoral, or fattening. Seriously.
Tips and tricks for this recipe
Mandoline safety
You can use a a mandoline to slice your apple rings, but please do it safely. You can use the fold holder to reduce the risk of cutting yourself, or buy cut-resistant gloves. I heard way too many stories about the mandoline when I was writing this piece on hazards in the kitchen.
What’s the best apple for dried apple rings?
I first made these with HunnyZ apples, which is a new Washington apple that I discovered last week. They are big and flavorful, unlike some of the other honeycrisp crosses I’ve tried. Mr. uglyducklingbakery says they taste too much like apple juice. Isn’t that what an apple should taste like? But, hey, if he wants his Braeburns, I won’t argue with him.
The most important thing for this recipe is to pick a apple varietal that is firm. You can use a sweet apple like a honeycrisp or a honeycrisp cross or a tart apple like a Pink Lady.
Making the dried apple rings
Depending on your apples, you may find it best to core and slice one apple at a time so that they don’t start to brown before you dip them in your lemon juice and water.
Lay each slice on your baking mat or rack as you go. They can be touching, but don’t overlap them.
The mister and I agree that we like our dried apple rings still a bit chewy, but you can dehydrate them longer if you like a crisp dried apple.
FAQs about these dried apple rings
Lemon juice primarily is used to prevent the apple from turning brown during the drying process. But it can also have antimicrobial properties if you want to keep your dehydrated apples for longer than a day or two.
Of course. If you want to add spices to this recipe, you would add them after dipping into the lemon juice and before baking. But if you’ve got great tasting apples, they shouldn’t need anything else.
In my house, about an hour. In all seriousness, dehydrated apples will keep in an airtight container at room temperature for days regardless of how dry you’ve made them. If you’ve completely dried them to crispy, they’ll keep for months. If your dried apples are still a bit sticky, you will want to eat them right away.
Related recipes
If you love these dried apples, you’ll love some of the other uglyducklingbakery appetizers and snacks. In particular, there are these dehydrated strawberry chips and cherry tomatoes.
Or, if it’s apples you’re after, check out other apple recipes like this strawberry apple pie, this blackberry apple pie, this sourdough apple cake, or my chicken and apple meatballs.
Dried apple rings
Equipment
- Apple corer
Ingredients
- 1 lemon
- 2 apples
Instructions
- Juice the lemon and combine the juice in a bowl with an equal amount of water.1 lemon
- Core the apples. Using a mandoline (careful of your fingers!) or a sharp knife, cut rings about 2mm (about 1/8 inch) thick.2 apples
- One by one, dunk both sides of the apple slices into the lemon juice and place on a baking sheet lined with parchment paper or a silicone mat. You can crowd the apple slices but do not overlap them.
- Using the dehydrator setting on your oven if you have one, bake at 175°F for 2 or more hours, longer if you want the apple rings to be crispy. Flip them over after about an hour.
Notes
Nutrition
What’s next?
If you make these dried apple rings, please leave a comment or rating here.
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