Dehydrated Apple Chips

Scott Heimendinger
Scott Heimendinger
November 17, 2021
Dehydrating fruits and vegetables is easy and 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. Notes: The citrus water bath for the apples stops the fruits’ enzymatic browning when they’re cut. Make sure to prepare the mixture before slicing the apples so that you can immediately transfer them to the water. To ensure the air in the oven stays dry, keep the oven door slightly cracked to let moisture escape. Since the moisture content can vary from apple to apple, you may find that your apples need more or less time than listed below; check in on them every few hours and adjust the dehydration time as needed. You can apply this method to other fruits as well.
Prep Time
Cook Time
Dehydrated Apple Chips
4.8 (5)
1.5 liters (6 1/3 cups)
cold water
¼ cup
lemon juice or 1 tablespoon citric acid or sodium citrate
1 lb

1. Prepare Citrus Water Bath

In a large bowl, stir together the water and lemon juice (see note).
Prepare Citrus Water Bath

2. Core Apples

Wash and core the apples. You can peel them if you’d like, but there’s no harm in keeping the skin on. Give the cored apples a dunk in the citrus water bath to prevent the exposed cores from browning.
Core Apples

3. Slice Apples

Use a mandoline to slice the apples 3mm (1/8 inch) thick, immediately transferring the slices to the citrus water bath. Discard the very bottom and very top slices—they’re mostly skin. (Alternatively, slice the apples by hand, taking care to slice as evenly as possible so that they dehydrate at the same rate.)
Slice Apples

4. Arrange on Wire Rack

Lightly grease the oven racks with nonstick oil spray. Arrange the apple slices on the racks. Do not use a solid sheet pan, as it will not allow for enough airflow around the apples.
Arrange on Wire Rack

5. Dehydrate

Transfer to the oven, leaving the oven door cracked 1/4 to 1/2-inch (see note). Let the apples dehydrate until they’ve reached your desired texture. After 6 to 8 hours, the apples will still have some chewiness. At 12 hours, they’ll be more like crispy chips (see note).
Sous Vide Mode: Off
Steam: Off
Temp: 136.4°F
Heat: Bottom
12:00 Timer

6. 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, for up to 6 months.
Serve or Store
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