How to make dried apple rings in the oven
These dried apple rings are proof that not everything that is good in life is illegal, immoral, or fattening. Seriously. There are times when all I want is fruit, and these dried apples are as sweet as candy.
I 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. Mr. uglyducklingbakery said he didn’t like them because they tasted 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.
We do 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.
Frequently asked questions about dried apple rings
- What are the best apples to use? Pick a apple varietal that is firm, either sweet (e.g. honeycrisp or a honeycrisp cross) or tart (e.g. Pink Lady).
- What is the purpose of the lemon juice? It prevents the apple from turning brown during the drying process, but it can also have antimicrobial properties if you intend to preserve your dried apples for longer than a day or two.
- Can I add cinnamon or other spices? Of course, and you’d do it after dipping into the lemon juice and before baking. But if you’ve got great tasting apples, they shouldn’t need anything else.
- How long can I store these? In my house, about an hour. They’ll 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 they are still a bit sticky, you will want to eat them right away.
Dried apple rings
- Apple corer
- 1 lemon
- 2 apples
- Juice the lemon and combine the juice in a bowl with an equal amount of water.
- Core the apples. Using a mandoline (careful of your fingers!) or a sharp knife, cut rings about 2mm (<1/8") thick.
- 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.
- If you have a dehydrator setting on your oven, bake at 175°F for 2 or so hours, longer if you want the rings to be crispy. Flip them over after about an hour.
If you make these dried apple rings, please comment and/or share a pic!
Subscribe to the uglyducklingbakery newsletter!