Dried Apple Rings
Drying concentrates an apple's sugar into chewy, naturally-sweet rings that keep for months — no added sugar, no fridge. A quick dip in lemon water keeps them pale, then a few hours in the solar dehydrator does the rest. The classic way to save an autumn glut of apples.
Ìlànà
Wash, core and slice
Wash, core and slice
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.
Materials for this step:
Apple1 kgTools needed:
Mandoline SlicerDip to stop browning
Dip to stop browning
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.
Materials for this step:
Lemon Juice (Fresh)3 tbspLay out and dry at 55–60 °C
Lay out and dry at 55–60 °C
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.
Check for doneness
Check for doneness
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.
Condition and store
Condition and store
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.
Materials for this step:
Glass Storage Jar Set1 ìtòÀwọn ohun-èlò
3- 3 tbspPlaceholder
- Placeholder
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1- Placeholder
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