Simple Raw Apple Chips

Delicious, raw apple chips are so simple to make and only require one ingredient. They’re the perfect snack when you want something sweet and you can keep them stored away for ages and surprise yourself with them when you least expect it. They also make a great addition to breakfasts, mixed in with your muesli or granola. They’re also great in raw bars or energy balls. These are made in the dehydrator, so remain totally raw. It’s possible to make baked apple chips in the oven too, but keeping them raw means you won’t be destroying any nutrients and you’ll be preserving all those handy natural digestive enzymes. Also, they just taste wonderful.

Ingredients

Apples

A little lemon juice (optional)

Optional additions: cinnamon, ground ginger, coconut sugar

Method

You should be able to fit approximately 2 apples’ worth of slices on each dehydrator tray, so depending on the number of apples you’re using, prepare the appropriate number of trays. You shouldn’t need to use any non-stick sheets.

Wash your apples well. You can then either core the apples with a corer and then slice the apple into rings, or cut the apples into slices. I personally prefer slices.

My method for slicing apples is as follows: Cut the apple in half down the middle and then (vertically) into quarters. Depending on the size of the apple you may want to cut each piece vertically one more time, so you have 8 half moons. Place each piece on its side on your chopping board and slice off the edge with the core. Just enough to get the seeds out (if some of the core is left in you probably won’t notice it once it’s all dehydrated). You will now have a new flat surface to stand this piece of apple on, allowing you to carefully cut thin slices. Take your time and be careful!

Try your best to make all of the slices roughly the same thickness. Aim for no thicker than about 1/2 cm. You can squeeze a little lemon juice over the slices in order to prevent browning, but I personally don’t feel the need to.

Lay the slices out in a single layer across your dehydrator sheets.

You can either leave them like this, or you can sprinkle a little coconut sugar and/or spices to your taste. They will be naturally sweet on their own but the coconut sugar adds a slightly caramelly flavour. You don’t need much. Just a sprinkling. I love making a plain batch, a cinnamon and coconut sugar batch and a batch with ground ginger. Remember, just a sprinkling.

Dehydrate at 115°F/46°C. I tend to leave my apple slices in for around 24 hours until they are crisp enough to snap enough, but you may find they take more or less time depending on the thickness and your own preference. They are also lovely when still chewy. If you decide to take your apple slices out when they are still a little soft, you must ensure the outside is completely dry and leathery to touch, with no tackiness.

Once cooled, store in an airtight container for several months.