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Posted by on May 16, 2012 in 21 day sugar detox, apples, Autoimmune Protocol, dairy free, gluten free, paleo, snack, vegan | 2 comments

Crisp Apple Chips


I scored a mandoline slicer on-sale at Winners a couple of weeks ago, and I was super excited to try and make some crisp apple chips. I knew it was going to be the key to success, because I wanted the chips to be crisp and that meant thin (I am still honing my skills with a kitchen knife).

I did a google search for recipes and found there were several different temperatures/bake times, oil/no-oil and even whether or not you should flip the apples half way through. I decided to try out many variations and share with you the #1 way for taste/time and texture.

The winner was 225F for 2.5 hours, do not flip, and the oil is optional. I think the oil did make them a bit more *chip* like, texture wise…but just ever so slightly. I would not and have not used oil since testing.

2 out of 3 kids LOVED these chips. Owen, who has autism, was not impressed, because he was expecting chips and got apple…things like thisjust take time.  He does however, love the fresh apples sliced thinly with the mandoline slicer. He gobbles them up, and the new thin slice really appealed to him (he loves apples typically anyway but this was like super apples!)  I make them for him that way all of the time now…you just never know what will be a hit with him! Try it if your kids tend to be picky.

 These are naturally grain/dairy/soy/nut free and a fantastic snack that will be gobbled up FAST :)

Crisp Apple Chips

Prep time:
Cook time:
Total time:

  • •4 organic apples (I used gala here, use green is doing a sugar detox)
  • •Cinnamon
  • •Ground Vanilla Beans
  • •Coarse sea salt (optional)
  • •Olive oil spray (optional)

  1. Preheat oven to 225F and line two cookie sheets with parchment paper
  2. Remove the apple core with an Apple Core Tool and slice thinly using a Mandoline Slicer .Line the apples on the trays in a single layer and sprinkle with optional seasonings and place in the oven. Set the timer for 2.5 hours.
  3. Remove from oven and allow them to cool. They will crisp up once they cool (they are still soft when you pull them out). Store in a sealed container once completely cool


note: I used a typical non-stick cookie sheet for this recipe. When I tested with a large thicker stainless steel tray the apples took almost 3.5 hours to crisp up…If you have a different tray, pull out 1 apple slice at different time interval from 2 hours onward and let it cool for a few minutes to crisp up and test the texture.

P.S. I can fit 2 of my trays on one oven rack..if you need a tray on 2 levels I would suggest rotating the trays halfway through cooking.

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  1. Hi there! Love your website. Just one question… I don’t have vanilla beans. Is there any suitable substitute? Maybe vanilla extract? Thanks!

    • It was something to sprinkle on top, I would use cinnamon, or nutmeg, a dry spice. HTH :)


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