Apple Chips Recipe | Diethood (2024)

FAQs

Why aren t my apple chips crunchy? ›

Keep in mind that the chips will not be crunchy right when you take them out of the oven. Let them sit for 10 to 15 minutes; magically, they will have crisped up! They may need 10 more minutes in the oven if they haven't. Be careful not to overbake them because they will crisp outside the oven.

Pretreating the apples will help prevent them from turning brown. To do this, mix 4 cups (1qt) water with 2 tablespoons ascorbic acid powder, or equal parts water and lemon juice, and soak the sliced apples for 3-5 minutes.

Tip: The apples will get crispier as they cool off so don't overbake them expecting them to come out crispy right out of the oven. If they are not as crisp as you'd like, bake them a little longer or turn off the oven and leave the apples in there until the oven cools off.

It is not an exact science so you will need to test them occasionally. Food dries much faster at the end of the drying period, so watch it closely. To test for dryness, cut several pieces in half. There should be no visible moisture and you should not be able to squeeze any moisture from the fruit.

Apple M-series chips are vulnerable to a side-channel attack called “GoFetch,” which exploits data memory-dependent prefetchers (DMPs) to extract secret encryption keys.

The difference lies in their starch content and structure. Waxy potatoes are amazing for boiling as they keep their shape, but floury potatoes fry up crisper. Use a floury (also called mealy) potato such as Russet or Shepody for your chips and you'll have better success.

Some folks like to pretreat the slices by dunking them in a lemon or citric acid bath before drying – but I find this step unnecessary. It is meant to keep the apples from browning, but I think they come out beautiful and dry easier without dunking them first.

To air dry apples, you'll want to remove the stem and core them. Then, mix them in a lemon juice-water mixture to prevent them from turning really brown during the drying process.

It's important the apples are the right thickness before dehydrating. Slice the apples approximately 1/3-inch thick—they should be no thicker than 1/2-inch thick. Otherwise, they won't dry well.

How long do I dehydrate apple chips? ›

Because every apple variety is different, and every dehydrator works a little differently, the apple chips will need to be dehydrated for 8-12 hours. So after 8 hours, check on the chips every hour. You'll know the chips are done when they are not soft or flexible at all.

Note: If the fruit is dried at too high a temperature, the outer surface will harden preventing moisture from escaping from the center of the slice; this is called case hardening. Allow 6 to 12 hours for apple slices to dry. Test for dryness. Remove a few slices from the dryer and wait a few minutes until cool.

The best apples for dehydrating don't need much embellishment. If you want crisp dehydrated apple chips for snacking, choose tart types of apples like Granny Smith, Macintosh, Cortland, or Jonagolds. They're lower in sugar and thus have a sharper flavor and hold their shapes well.

Apples can be dried with the peeling or without. Think about how you will use the dried apples. Dehydrated apples for snacking can keep the peelings for extra color, fiber, and texture. You may want to peel the apples if you are going to rehydrate the dried apples for baking or making into dried applesauce.

Normally I buy around 5-6 bushels, which will last me through the winter. I dehydrate the apples, vacuum seal them in vacuum bags, and heat-seal the vacuum bag inside of a Mylar bag (“double bagging”), so that they will last up to 30 years.

Unripe or overripe apples may have a soft or mealy texture. When an apple is mature, its cells are fully developed and filled with moisture, contributing to its crisp texture. This ideal moisture level is best achieved with refrigeration to extend the apple's crunchy texture.

Why is Apple Crisp not crispy? Don't forget to evenly distribute the butter with the topping. That melted butter helps crisp everything up on top for the perfect texture and flavor!

They roast in hot circulating air, convection heat, which is uneven. The chips are hotter where they have contact with the pan and oil. If the oven isn't hot enough to brown the chips on the 'air-side', or if there's not space for the heat to circulate around each chip, they'll be unevenly crisp.