Crispy Cinnamon Apple Chips: Healthy Low Calorie Oven-Baked Snack

This apple chips recipe uses thinly sliced apples baked low and slow until crisp, with a light sprinkle of cinnamon. These are healthy apple snacks with no added sugar, ideal for clean eating, low calorie diets, and homemade snacks. Learn how to make apple chips in the oven using just two ingredients for a naturally sweet, crunchy treat. These oven dried apples store well, taste amazing, and work as healthy winter appetizers or an easy baked apple idea.

Drying apple slices slowly at 225°F turns them golden and crisp without burning the sugars. A low oven allows moisture to evaporate gradually, which gives these baked apples their light crunch.

You don’t need any dehydrator or specialty tool to get that texture. Just patience and a wire rack. The slices must stay even in thickness. Uneven edges lead to chewy spots. A mandoline helps here, but a sharp knife and steady hand also work.

I’ve tested thicker cuts, shorter bakes, and higher temperatures. None match the results of this long, slow method. You’ll see them curl at the edges as they dry. That’s your sign they’re on the right track.

Ingredient Choices That Matter

Start with Honeycrisp or Fuji if you want strong crunch and mild sweetness. Gala works too, especially if you like a softer center with a hint of tartness.

I leave the peels on. They help hold the shape and give a bit more bite. You can core them first or not, core-on slices have a rustic look and dry evenly.

I sometimes add a splash of lemon juice to keep the slices from browning too fast. Cinnamon is optional but highly recommended. I use a fine dusting across the top. It pairs beautifully with the natural sugars that caramelize as they bake.

If you’ve made my Apple Pie Oatmeal Cups, the cinnamon-apple flavor is similar but crisped instead of baked soft.

Why Apple Choice Changes the Result

Each variety gives a different texture. Honeycrisp delivers firm chips that stay crisp for days.

Fuji adds more moisture, so you may need extra baking time or thinner slices.

Gala leans slightly soft but still finishes well if dried completely.

Tart apples like Granny Smith tend to wrinkle more. Their acidity fights the caramel notes and doesn’t hold up as well here.

If you want a slight tang but still want a clean finish, use one Gala and one Honeycrisp. That mix dries evenly and gives a balanced flavor.

I’ve also used leftover slices from Apple Cinnamon Smoothie Bowls when prepping both recipes on the same day. It’s a good way to use what’s on hand.

How to Make Them Right Every Time

After slicing, make sure the pieces are as close to ⅛ inch as possible. Too thick, and they stay chewy. Too thin, and they dry out before the flavor can develop.

Lay them on parchment or silicone-lined trays with no overlap. Any overlap traps moisture. Flip them after the first hour to get even coloring. The second side tends to darken more slowly.

Don’t rely on just time. Feel the edges. If they’re dry and beginning to curl, they’re ready for cooling.

If you’re short on oven space after baking a batch of Pear Cream Cheese Crisp, these chips can go in after, just drop the temperature and adjust the time.

Know When They’re Done

Look for curling edges and a dry feel across the slice. Some may still feel a little soft in the center when warm. That’s fine—they’ll crisp as they cool on a rack.

If they stay leathery after cooling, pop them back in the oven for 20 to 30 minutes. Overbaked chips go too dark and lose sweetness. Underbaked ones stay rubbery. Use your fingertips more than the clock. That’s how I get them just right.

Storage and Crispness Over Time

Once cooled completely, store them in an airtight container at room temperature. They’ll stay crisp for up to a week. If they soften, bake them again at 200°F for 5 to 10 minutes. Avoid storing them while still warm. Trapped steam will undo all the work.

I often make extra while I’m baking Apple Sorbet and let both cool on the counter at the same time. The sorbet chills, the chips crisp—it’s a nice rhythm.

A Few Tips That Help

Use a metal rack if you can. It improves airflow and drying. Cinnamon sticks ground fresh give deeper aroma than jarred spice.

Try nutmeg sparingly. It adds depth but can overpower if too strong. If using maple syrup, go light. A quick drizzle, not a soak. Otherwise, they stick and burn.

Work in small batches. Crowded trays steam rather than bake.

Save This Recipe for Later

Pin this recipe to your healthy snack board so you don’t forget how simple it is to make low calorie, crispy baked apple chips.

Let me know in the comments if you tried a different apple or added spices. I love hearing how others customize these healthy apple snacks.

---