Cinnamon Apple Chips (Baked)

By Jessica Hylton - - Updated

These Cinnamon Apple Chips are the perfect crispy and crunchy fall snack! They’re easy to make, budget friendly and satisfy your sweet tooth!

Cinnamon apple chips in a white bowl.

As I just announced on my Instagram stories, I’m going away on another trip soon that I’m SUPER excited about. At this point, I’ve really gotten used to the travel routine. Gav loves to say that my super power is packing, and I think it’s because I’ve really tried to break everything down to a science. It’s also part of my personality to write a million lists and organise things down to the T – not really because I’m worried or scared, but I genuinely enjoy it. It always gets me so much more excited for the trip and helps me to push through the difficult parts of travelling aka the airport.

Speaking of lists, one thing that I’m still attempting to “conquer” is the whole snack packing part! I’ve definitely gotten way better at always packing a snack, because friends, I get hangry. Honestly, I hate when I get like that but it’s as if a whole part of my brain shuts off, aka the logical part. To avoid this, especially travelling while vegan, I always get snacks of some sorts. I love the snacks that they give you on the plane, and I always ask for extra and just stock up on them. Know what I love more though? Homemade snacks.

A stack of cinnamon apple chips on a white plate.

This is where these Cinnamon Apple Chips finally come in! If you’re ever had store-bought Apple chips then you know they are absolutely amazing. Crunchy, crispy, a good body to them, and sweet! They are great for curbing any sweet tooth cravings, especially while travelling. Best part is they are soooo easy to make at home!

The process is as simple as slicing and baking. Like, literally. They take 2 ½ hours to bake, but at a low and slow temperature. That ensures that they get nice and crispy. Then, you want to leave them in the oven for another hour to cool. Honestly, this might sound kind of intense, but it really isn’t. It’s the easiest thing because you just flip the pans midway (optional, but recommended). Then, when they are done, turn the oven off and let it cool for an hour. That makes them really crispy. Truthfully, they still taste delicious either way! The cinnamon sugar sprinkle is optional (more the sugar part), but always a nice treat.

Honestly, I have made this so many times in the past, including in my travel snacks post. I remember how loved these were, so I decided to revamp them for a brand new post, and fix the baking time on this version. I feel like before, the baking time only worked with firm apples, but this time should work with all sorts of apples. They are a great way to use up extra apple chips too! I usually just do several batches in a day, and the low heat doesn’t heat up our apartment at all. Easy, ideal, and so tasty! Happy eating friends!

Overhead view of cinnamon apple chips on a wooden chopping board.

These Cinnamon Apple Chips are the perfect crispy and crunchy fall snack! They're easy to make, budget friendly and satisfy your sweet tooth! via
Cinnamon apple chips in a bowl, with sauce in the background.

Cinnamon Apple Chips (Baked)

These Cinnamon Apple Chips are the perfect crispy and crunchy fall snack! They’re easy to make, budget friendly and satisfy your sweet tooth!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 4 servings
Course Snacks
Cuisine American
  • 3-5 small apples* or any quantity
  • 2 teaspoons cinnamon
  • 2 teaspoons any kind of sugar coconut, cane, brown


  • Preheat oven to 200 degrees fahrenheit.
  • Thinly slice apples with a mandoline. On a silicone mat lined baking sheet, arrange apple slices so they aren't overlapping. You'll probably need at least two baking sheets.
  • In small bowl, combine sugar and cinnamon. Sprinkle on top of apple chips. One side alone is fine!
  • Place the baking sheets on your top rack, and on the middle. Bake for 2 ½ hours, switching the position of the baking sheets. If you're only doing one baking sheet, move the position of that baking sheet.
  • Turn off the oven, and leave the chips in the oven for another hour to cool. This helps to dry it out even more.
  • Remove from oven and let them cool completely. Store in a sealed container or reusable zipped bag for up to 3 days to stay crispy. Enjoy!
*I’ve done this with larger apples, and let me tell you, it’s not that ideal. Smaller apples fit your mandolin easily, take up less space, and bake faster.
If you have silicone mats, I highly recommend using them. Otherwise, parchment paper. I’ve also done this with foil and that works, but it doesn’t make the crispiest apple chips.


Calories: 81kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 146mg | Fiber: 4g | Sugar: 16g | Vitamin A: 74IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg
by Jessica

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  1. Christine in Los Angeles says:

    Oh my, I discovered your page only today, but oh, so many goodies .
    I grew up in England, during WW2, at a time of rationing; and I remember my Mum would get dried apple rings, for baking – and my sisters and I each had one ring for a nosh/snack. As I recall, they were not crispy, but flexible, and very sweet.

    Thanks for a happy memory of a grim time.

    • Gavin | Jessica in the Kitchen says:

      Wow this warms our heart! Thanks for sharing Christine.

  2. Erika says:

    Excited to try this! How long will they keep for?

    • Jessica says:

      Hi Erika,

      I would definitely bake them when you want to eat them, but they should stay crispy maybe 2-3 days in an air tight zipped bag!

  3. Sara says:

    Hi, I have just read over the recipe. How thick do you slice your apples? My mandolin has multiple settings.


    • Gavin | Jessica in the Kitchen says:

      Hi Sara it should be 1/16 of an inch thick. I hope this helps!

  4. Phyll says:

    Do you peel the apples: when do you remove the seeds? Looking forward to making this with small gala apples I just purchased at the store. Thank you

    • Jessica says:

      Hi Phyll,

      I didn’t peel them, and I cored the middle so the seeds were naturally removed I hope that helps so much!

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