These baked apple chips are delicious, light, crispy, and completely guilt-free. Made with just apples and cinnamon, they contain no sugar, no oil, no preservatives, no colouring or other nasty numbers you may find on the back of a store-bought packets of apple chips—just the natural goodness of real fruit and cinnamon. They are already way too moreish without any sugar or oil so in my opinion it is better not to start a habit that you may want to break later.

Homemade apple chips dusted with cinnamon in bowl

This is a perfect healthy apple snack for kids, adults, lunchboxes, an afternoon pick-me-up or movie night.

I like to make the amount I want to eat and no more as there is a good chance I will end up eating them all in one sitting! They really are so yummy and guilt free that making them for guests to eat tomorrow might not work because you may eat them all before the guests arrive! If you like crunchy and crispy apple chips note that they become chewy after a day or so.

Raw apple slice, cinnamon heart, and baked apple chip

Why You’ll Love This Recipe

Wholesome and simple: Just two ingredients.
Naturally sweet: No added sugar needed.
Crunchy & satisfying: Like potato chips, but fruit-based and healthy.
Easy to make: In your oven or food dehydrator.

Four bowls of baked apple chips with almonds, cinnamon, dried kiwi, and strawberries

Health Highlights

• Cinnamon supports digestion, has a calming effect on the stomach, and is naturally antimicrobial. Interestingly just 1 tsp has ~5% RDA of fiber, 2% of calcium and 1% of iron. 2% of calcium may not sound like much but when you get down to crunching the numbers it can be challenging to get enough calcium from vegetables and fruit.

• Apples are rich in fiber, vitamin C, quercetin (anti-inflammatory), and catechins (cardiovascular support).

• Interesting fact: Apple pectin has been studied for its ability to help remove radioactive cesium from the body. After the Chernobyl disaster, children in contaminated areas were given apple pectin supplements — and researchers found it reduced internal radiation levels. [1]

• Pectin is a type of soluble fiber naturally found in the cell walls of fruits—especially in apple peel, apple fruit, and citrus peels. It’s best known as a natural gelling agent in jams and jellies. For some-time researchers have been exploring modified citrus pectin (MCP) for its potential to help remove heavy metals such as lead, arsenic, and mercury from the human body.

To keep those heat-sensitive nutrients intact, if you have a dehydrator, try the raw dehydrated apple chips method below.

Fruit and Veg shop display of Fuji, Granny Smith, and Pink Lady apples

TO MAKE THEM RAW/ DEHYDRATE THEM BELOW 40°C (104°F)

Apples contain heat-sensitive enzymes such as amylase (which breaks down starch), catalase (which protects cells by breaking down hydrogen peroxide), and peroxidase (an antioxidant enzyme that supports cellular defence).

Apples contain several heat-sensitive antioxidants and phytonutrients — including vitamin C (immune support), quercetin (anti-inflammatory), and catechins (cardiovascular health) — which are best preserved when apples are consumed raw or dehydrated below 40°C (104°F).

Raw food philosophy holds that consuming enzyme-rich foods lightens the load on the digestive systems need to produce enzymes. The enzymes assist in breaking down macronutrients and help digestion along. As our Earth Suits age they produce less enzymes!

Fresh apples beside mandolin slicer and sliced apples

Colorful display of different apple varieties at a local fruit and veg shop including Fuji, Granny Smith, and Pink Lady.

Baked apple chips on baking paper after cooking

Tips for Success

• The thinner the slices, the crisper the result!
• Don’t peel or core: the star shape from the apple core is pretty and edible.
• Use red-skinned apples for extra visual appeal.
• For a fine cinnamon sprinkle, hold the shaker ~60cm (2 ft) above the tray.
• Store in an airtight container. Best enjoyed within 24 hours for optimal crispness.