Make Your Own Apple Chips With a Food Dehydrator (2024)

FAQs

How do you dehydrate apple chips in a dehydrator? ›

Treat apples before drying to prevent excessive browning. The treatments also help to preserve the flavor and vitamins of the fruit. The simplest pre-treatment is to soak freshly cut slices for 10 minutes in a solution of one part bottled lemon juice to one part water.

Additionally, apple chips are a great way for kids to eat apples. There are a couple of ways to make dehydrated apple chips, including dehydrated apples in the oven, but perhaps the best method is to use a food dehydrator. Here, we talk you through the best ways to make your own apple chips.

Why are my dehydrated apples not crispy? This means you haven't dehydrated your homemade apple chips for long enough. You can place them back into your dehydrator for longer.

The best apples for dehydrating don't need much embellishment. If you want crisp dehydrated apple chips for snacking, choose tart types of apples like Granny Smith, Macintosh, Cortland, or Jonagolds. They're lower in sugar and thus have a sharper flavor and hold their shapes well.

– Place in your dehydrator in a single layer on the highest setting for several hours, this will vary depending on your machine, but it can take several hours. Enjoy your super crunchy and guilt-free dehydrated potato chips! They make a great snack and they're a great alternative to crackers.

However, if properly dried and stored, dehydrated apples can last up to a year! Here are our tips for long term storage: Cool: Let the apples cool completely before transferring them. Condition: Loosely pack the apples in a transparent airtight container.

It's important the apples are the right thickness before dehydrating. Slice the apples approximately 1/3-inch thick—they should be no thicker than 1/2-inch thick. Otherwise, they won't dry well.

Impact of Drying on Nutritional Value

The process of drying apples concentrates their nutrients, resulting in a snack that's both compact and nutrient-dense. While the water content diminishes during drying, the vitamins and minerals become more concentrated, effectively boosting their nutritional density.

Dehydrated apples are finished drying when they feel rubbery and dry to the touch. To test, fold the dried apple slice in half. It will not stick together if it is dried properly. If the apples do stick when folded, dry the apples a little longer.

How do you dehydrate apples without turning brown? ›

To air dry apples, you'll want to remove the stem and core them. Then, mix them in a lemon juice-water mixture to prevent them from turning really brown during the drying process. Then, cut them into rings (about 1 inch thick all around) and thread them on a string or rod to dry.

Similar to dried fruit, dehydrated fruit is fruit that has had its water content removed, via a slow evaporation process or using gentle heat. Through dehydration, fruits become thin, dense and chewy.

Maintain the temperature at 140° F. Watch the temperature even more carefully toward the end of the drying process. To prevent scorching, lower temperature to 120° F if possible. Examine the food often and turn trays frequently, removing foods as they dry.

Rejuvenate Stale Chips or Crackers

As long as the food isn't spoiled, just slide it into the food dehydrator and watch it spring back to life.

1 Zone / 16 Tray / 2.56m² Tray Area

Dip apple rings into juice and set on dehydrator tray without touching each other. Set banana slices on different dehydrator tray. Sprinkle sliced fruit with nutmeg and cinnamon. Dehydrate at 135°F (57°C) for 8 to 12 hours or until fruit slices don't have any moisture spots.