Apple Chips

21 Nov

Apple chips

Potato chips are the most common kind of chips that’s available in the supermarket.  But with healthy living, the fruit chips such as apples and pears are becoming more common.  Not that they are actually very healthy per se.  A look down the list of ingredients, underlines this fact.  And in Singapore, there’s even a “censorship” of the word healthy on the package by way of a black marker over the word on the package!

We’ve been consuming a fair bit of chips at night.  A terrible habit.  Adds to the waist line.  But with the cold weather, one does tend to want to eat almost constantly.  Or at least, I do.  The potato chips are really yummy but the sodium load! HORRORS!

I could make potato chips but I figured, that’s too common.  Why not try apple chips?  If you want to go through the trouble of making something, it should be something that everyone goes WOW!, right? Haha…

With the Granny Smiths I had left over from the market, I thought a small experiment would be possible.  Afterall, I had all the ingredients in hand.  No mandolin.  Who needs one when you have a chopper (meat cleaver) to do the job?

The verdict?  Very simple to do.  Time consuming in terms of oven time.  But at least you get to dictate the amount of sugar and there are no preservatives!  It was so good I couldn’t wait and took a photo with the lousy lighting we have so that I could just finish it all off!

Apple Chips

(Adapted from Purple Foodie)


1 Granny Smith

1 tbs lemon juice

2 tbs sugar

1/2 tsp cinnamon powder


  1. Sharpen your knife if you don’t have a mandolin.
  2. Wash your apple and remove any stickers on it.
  3. Preheat the oven to 80 degrees celsius.
  4. Core the apple. You could skin your apple but I was lazy.
  5. Place lemon juice with 60ml of cold water.
  6. Slice apple thinly and place the slices into the water.
  7. Drain slices of apple and remove excess water.
  8. Line baking tray with parchment paper and place slices on the tray.  Sprinkle sugar over the slices.
  9. Bake the slices for 1.5 – 2 hours until crisp.
  10. Sprinkle cinnamon powder over the chips once they’ve cooled out of the oven.


  1. If appearance is not of the utmost importance, I find that by slicing the apple parallel to the stem on both sides towards the core the fastest way.  Stop at the core and turn the apple 90 degrees and slice the other 2 sides.  You will end up with a square core.
  2. A sharp knife really replaces a mandolin.  If you don’t have a knife sharpener, use the bottom of a ceramic bowl and drag the knife edge across it at an angle like you would on a sharpening stone.  It works a treat.
  3. Paper thin slices are too thin and get stuck to the parchment paper.  I found 1.5 mm slices the best – easy to manage with the knife, doesn’t get stuck and it doesn’t take too long to get crisp.
  4. In the middle of baking, I actually open the oven door to let the steam out (although it drops the temperature of the oven)  and I loosen the chips off the parchment paper as the sugar tends to make the chips stick fast at the end.  You can even change the parchment paper if you.  Am considering just using a thin layer of oil on the pan and baking without the paper.
  5. Brown sugar gives a lovely caramel color.
  6. You can use red apples and omit the sugar.

2 Responses to “Apple Chips”

  1. ButterYum December 27, 2010 at 4:08 pm #

    I made and blogged about apple chips not too long ago (july) – the kids love them. Great to put in their lunch boxes.


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