Sheet-Pan Apple Cinnamon Chips

Serves 4 · 15 min prep · 90 min cook

Ingredients

• 3 medium firm apples (Honeycrisp or Gala)
• 1 1/2 tsp ground cinnamon
• 1 tbsp coconut sugar
• 1 tsp fresh lemon juice
• 1/8 tsp pinch of salt

Instructions

1. 1Preheat the oven to 225°F and line a large rimmed baking sheet with parchment paper.
2. 2Wash and dry the apples thoroughly. Using a sharp knife or mandoline, slice them crosswise into very thin rounds about 1/8-inch thick, removing any seeds as you go.
3. 3Place the apple slices in a large bowl. Drizzle with the lemon juice and toss gently so every slice is lightly coated to prevent browning.
4. 4In a small dish, mix the cinnamon, coconut sugar, and pinch of salt. Sprinkle the mixture evenly over the apple slices and toss again until each round is dusted.
5. 5Arrange the seasoned apple slices in a single layer on the prepared sheet pan, making sure they do not overlap so they dry evenly.
6. 6Bake for 45 minutes, then carefully flip each chip with tongs or a spatula.
7. 7Return the pan to the oven and continue baking another 30 to 45 minutes until the chips are dry, lightly curled at the edges, and crisp when cooled.
8. 8Turn off the oven and crack the door open; leave the chips inside for 10 extra minutes to finish dehydrating in residual heat.
9. 9Transfer the cooled chips to an airtight container; they will crisp further as they cool completely. Enjoy as a light sweet snack or yogurt topper.