Cinnamon Apple Crisps

I am a big fan of snacks. Terrible habit, I know. But yeah, I figure if I am going to do it anyway, might as well surround myself with the good stuff. Dotted around the kitchen, in the fridge, on the countertop are snacks, but the kind that are good for you. I spend an afternoon making as many as I can for the week (although they never last that long!).

My new favourite snack is apple crisps. They are chewy, crunchy, and satisfying with every bite. These apples need no added sweetener because something about dehydrating them brings out their natural sweetness. The cinnamon adds another flavour that contributes to their scrumptiousness!

I use a mandoline slicer to try and achieve slices of the same size.


Slice 2 apples with a sharp knife or mandolin slicer (not too thin as they may burn). Core the apples if you desire (I often skip this step to make it quicker and remove the seeds as I go along)

For every 2 apples, sprinkle about a teaspoon of cinnamon and toss around so the slices are evenly coated.

Lay the apple slices on a baking tray lined with parchment/baking paper. Depending on the size of your baking tray, you may have to cook a number of batches, as it is best if the slices don’t overlap.

Place in the oven on the top shelf with the pilot light on, and then bake the slices at your oven’s lowest temperature for around an hour to two hours. It may take longer depending on your oven. Be sure to keep checking on them, as you don’t want them to burn.

You can flip the slices over after an hour if you wish, to ensure both sides are dried. I skip this step to make it easier, because the pilot light tends to dry the top parts of the apples.

You will know the apples are ready when the edges have crisped and curled up.
Then, take the tray out of the oven and leave it to cool. They will also crisp up a bit more as they cool.

I’ll let you in on a little secret. Sometimes, I throw them in the oven for about an hour at 150F just before I go to sleep. After an hour, rather than remove the tray from the oven, I leave the slices in the there overnight, on the top shelf with the pilot light on (it’s like having your own dehydrator). In the morning, they are crisp and scrumptious, ready to be nibbled on all day.

And you can do this with other fruits and vegetables too! Plaintains are yum. Beetroot is nice but not for the faint-hearted – it paints your mouth pink! Pretty cool if you ask me. Aubergine – oh yeah!

Crisp those fruits and veggies for a snack!