Dehydrated Apple Chips

Scott Heimendinger
Scott Heimendinger
March 31, 2020
Dehydrating fruits and vegetables is easy, and is a great way to make shelf-stable snacks out of your favorite foods. The Anova Precision Oven holds temperatures low enough for gentle dehydration, and provides plenty of rack space to lay out your food. To ensure the air in the oven stays dry, keep the oven door slightly cracked to let moisture escape.
Serves
2
Prep Time
00:10
Cook Time
12:00
Dehydrated Apple Chips
4 (1)
73
Ingredients
1 lb
Apples
4 Tbsp
Lemon Juice (or 1 tbsp citric acid powder)
1.5 liters
Cold water
Steps

1. Prepare a water + acid bath

To stop the apples' enzymatic browning when they're cut, we'll want to immediately soak them in a bath of acidulated water. You can add 4 tbsp of lemon juice to 1.5L of water, or if you have other acids on-hand, like sodium citrate or powdered citric acid, add one 1 Tbsp to 1.5L of water.
Prepare a water + acid bath

2. Core the apples

Wash and core your apples. If you like, peel the apples, but there's no harm in keeping the skin on. Give the cored apples a dunk in the water bath to prevent the exposed cores from browning.
Core the apples

3. Slice apples

If you have a mandoline, V-slicer, or other adjustable-thickness slicer, this is the perfect time to use it. Set the thickness of the slicer to 3mm (1/8th of an inch). Discard the very bottom and very top slices - they'll be mostly apple skin.
Slice apples

4. (Or, cut by hand... carefully)

If you don't have a slicer available, you can cut the slices by hand, but take care to make the thickness of the slices as even and identical as possible. The thickness of the apple determines the rate at which it dehydrates, and we want all of our slices to be ready at the same time.
(Or, cut by hand... carefully)

5. Soak slices after cutting

Immediately soak the cut apple slices in the water bath to discourage browning.
Soak slices after cutting

6. Arrange on wire rack

Arrange the slices on a wire rack. 1 lb of apples will fill one wire rack (depending on the size of the apples). If you have multiple wire racks, or an air fryer tray, you may load the oven with multiple rows at once. Do not use the solid tray or perforated tray, as they don't allow for enough airflow around the food.
Arrange on wire rack

7. Dehydrate for 8-12h

Dehydrate until you've achieved a texture you like. Around 6-8 hours, the apples still have some chewiness. At 12h, they're more like crispy chips.
Dehydrate for 8-12h
Sous Vide Mode: Off
Steam: Off
Temp: 136.4°F
Heat: Bottom
12:00 Timer

8. Keep the door cracked

Driving off moisture from the apples requires dry air in the oven cavity. For best results, keep the oven door cracked slightly during dehydration.
Keep the door cracked

9. Serve or store

When the apples have dehydrated to your liking, remove them from the oven. They will stick slightly against the wire racks, but will come free with gentle encouragement. Store in a sealed container, away from light, up to 6 months.
Serve or store
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