Why You’ll Love Maple Cinnamon Apple Chips Recipe

The combination of crisp apples, maple syrup, and cinnamon hits that sweet‑and‑comforting snack spot.
Homemade means you control the ingredients — no artificial flavors, just natural apples and simple add‑ons.
It’s versatile: great for hiking, camping, kids’ lunchboxes, or just a healthier alternative to traditional chips.
Relatively easy to prepare with minimal ingredients and simple steps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Apples (choose your favorite variety)
Maple syrup
A pinch of salt
Ground cinnamon

Directions

Wash your apples and peel if you prefer (the skin can stay on if you like).
Slice the apples into thin rounds — aim for about 3/16″ thick (thicker than ⅛″ but thinner than ¼″) for a good chip‑crisp.
Place the slices in a large bowl. Drizzle with maple syrup and gently toss to coat all the slices. If you like sweeter chips, you can add a little more.
Sprinkle the apple slices with a good pinch of salt, and generously sprinkle ground cinnamon. Toss again to make sure everything is coated. Taste a slice, and adjust maple syrup, cinnamon, or salt if desired.
Arrange the apple slices in a single layer on your dehydrator racks (or on baking sheets if using the oven) making sure there’s space between slices so air can circulate.
If using a dehydrator: Dehydrate at ~135°F (~57°C) for about 6–8 hours. Flip the slices after ~2–3 hours to help prevent sticking and ensure even drying.
Once the slices are completely dry to your liking, remove them and allow them to cool fully on a wire rack.
For best results: after cooling, transfer them to a resealable plastic bag and “condition” them by shaking the bag once or twice a day for ~3 days — this helps any residual moisture distribute. If you notice moisture or droplets, return the slices to the dehydrator for a little longer. If you notice any mold, discard the batch.
After conditioning and ensuring dryness, store the apple chips in an airtight container for longer‑term storage.

Servings and timing

Prep time: ~15 minutes
Dehydrating time: ~6 hours (or up to 8 hours depending on thickness and moisture)
Total time: ~6 hours 15 minutes
Servings: ~10 servings (for the batch as stated)

Variations

Use different apple varieties (tart vs sweet) to tune the flavor.
Instead of ground cinnamon, try apple‑pie spice or pumpkin‑pie spice for a more complex flavor.
Instead of maple syrup, you could lightly coat the slices with lemon juice + brown sugar (though coverage will differ).
For thicker, softer chips, slice a bit thicker; for crunchier chips go thinner.
You could sprinkle a little nutmeg or cloves for a fall twist.
If you don’t have a dehydrator, you can use your oven at a very low temperature (warm setting) although time and crispness may vary.

Storage/Reheating

Store cooled apple chips in an airtight container in a cool, dry place.
Avoid moisture: If you detect any residual moisture or condensation inside the container, remove the chips and re‑dry.
These are a no‑reheating snack (they’re meant to be eaten as chips). If they soften over time, you could give them a short stint in a low‑temperature oven to reinstate the crispness.

FAQs

What kind of apples should I use?

You can use nearly any variety you like. Crisp, tart apples (like Granny Smith, Golden Delicious, or Mutsu) work well because they slice nicely and hold up during drying.

Do I have to peel the apples?

No — the peel is optional. Leaving it on adds texture and color; if you prefer, you can peel them.

How thin should I slice the apples?

Aim for about 3/16″ thick (thicker than ⅛″ but thinner than ¼″) for good crispness. Going thinner makes them crisper but can make handling trickier.

What if I don’t have a food dehydrator?

You can substitute an oven set to its lowest temperature with the door slightly ajar for airflow. But expect longer drying time and monitor closely to avoid burning.

How do I know when the apple chips are done?

They should be dry and crisp (or just under crisp if you prefer a slight chew). There should be no visible moisture or sticky spots when cooled.

How long do they last?

Stored properly in an airtight container in a cool, dry place, they can last for weeks. But always check for any moisture or signs of spoilage before eating.

Can I reuse leftover apple slices?

If slices were not coated yet, you could repurpose them in another recipe. If already coated and partially dried but not crisp, you could re‑dry them until done.

Can I adjust the sweetness?

Yes — the maple syrup amount is a guideline. You can use less for milder sweetness or add more if you like sweeter chips.

Is the salt necessary?

Yes — a small pinch of salt enhances the sweetness and flavor contrast, making the maple‑cinnamon combo more pronounced.

Can I make this sugar‑free or use a sugar substitute?

You could experiment with a sugar‑free syrup substitute or very light coating of something like monk‑fruit syrup, though the texture and flavor will differ from the maple version.

Conclusion

These maple cinnamon apple chips are a wonderful, wholesome snack you can make at home with modest effort and simple ingredients. Whether you’re preparing for a road trip, looking for a healthier substitute for store‑bought chips, or just want a crunchy, sweet treat after work, this recipe delivers. With a little patience during the drying process, you’ll end up with a batch of flavorful, portable apple chips that keep well and consistently hit the spot. Enjoy!