Dried Apple Rings

Use firm apples (tart varieties like Granny Smith hold their shape well). Wash and core them, then slice into even rings about 5–7 mm (¼ inch) thick — a mandoline gives the most even cut. Peel or leave the skin on, as you prefer.

Soak the rings for 5 minutes in water with a good squeeze of lemon juice (or ½ tsp citric acid per litre). This keeps them from going brown as they dry. Drain well.

Arrange the rings in a single layer on the trays, not touching. Dry at 55–60 °C (130–140 °F). Apples are about 85 % water — expect 6–12 hours until leathery and pliable, a few hours longer for crisp apple chips.

Ready when the rings are leathery and bend without snapping, with no wet or sticky spots when torn. For crunchy chips, dry a few hours more.

Cool fully, then pack loosely in a jar and shake daily for a week to even out the moisture. Store airtight, away from light — they keep 6–12 months.