In this post I’ll show you how to dry apples in a regular oven. The method is simple and produces delicious, preservable apple slices that make a healthy snack or a fragrant craft material.
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Table of Contents
- Why dry your own apples?
- Ideas for snacking
- Ideas for entertaining
- Ideas for crafting
- Food Dehydrating 101 videos
- More dehydrating recipes
- Oven Dried Apples recipe
- Shop for supplies
Why dry your own apples?
Drying apples at home gives you control over ingredients and avoids common preservatives like sulfur dioxide that many commercial dried fruits contain. Instead, use a simple acidulated water solution (water plus a little vinegar) to help the slices keep an attractive color as they dry.
Ideas for snacking
Store dried apples in an airtight jar in the pantry for an easy, long-lasting snack. For casual serving, thread apple rings onto kitchen twine and leave the twine loose so guests can slip off rings as they like.
Ideas for entertaining
Oven-dried apple rings are a versatile party item. They work well as a gluten-free alternative to crackers—top them with cheese, pâté, or nut butter for an elegant snack.
Ideas for crafting
The natural scent and shape of dried apples make them perfect for kitchen decor. String them into a wreath or alternate apple slices with sprigs of rosemary, lavender, or cinnamon sticks for a decorative, fragrant display.
Food Dehydrating 101 videos
If you’re new to dehydrating, start with basic tutorials on equipment and techniques. These videos demonstrate helpful tools and tips for using either an oven or a dehydrator.
- Food Dehydrating 101 – Helpful Books to Get You Started
- Food Dehydrating 101 – Dehydrator Equipment to Get You Started
More dehydrating recipes
After you try oven-dried apples, explore other dehydrated staples like vegetable bouillon, bone broth powder, tomato powder, cauliflower rice, and preserved herbs. Dehydrating extends shelf life and concentrates flavor, making these items useful for everyday cooking and long-term storage.
- Dehydrating Homemade Vegetable Bouillon
- Dehydrating Bone Broth to Make Bone Broth Powder
- How to Make Tomato Powder
Oven Dried Apples
Equipment
- 1 Baking sheet
Ingredients
- 12 apples, assorted varieties
- 1/2 cup apple cider vinegar
- Water
Instructions
- Preheat the oven to 200°F (93°C).
- Fill a large bowl with water and add the apple cider vinegar to make an acidulated water solution.
- Core each apple; you may peel them or leave the skin on according to preference.
- Slice the apples about 1/4 inch thick and place the slices into the acidulated water to prevent browning.
- When all apples are sliced, remove them in small batches and blot dry between clean dish towels to remove excess moisture.
- Arrange the blotted slices on a lined baking sheet or on a cooling/drying rack set inside a baking sheet. Use multiple sheets if needed, spacing the slices so air can circulate.
- Place the baking sheets in the oven and close the door. Keep the temperature low to gently dehydrate the apples.
- After two hours, rotate the baking sheets among the oven racks. If any slices are sticking, carefully turn them over so both sides dry evenly.
- Check the slices after four hours. Remove any that are already dry and continue drying the rest. Total drying time can be up to six hours, depending on thickness and apple variety. The finished texture should be pliable and not sticky.
- Allow the apple slices to cool completely, then store them in an airtight container in a cool, dry place. Properly dried and stored apple slices will keep for about 2–3 months. If you plan to eat them within a few days, you can also string the rings on twine for serving or decoration.
Video
Notes
Source: Original recipe and video by Mary Bryant Shrader.
Copyright © 2019 Mary’s Nest, LLC. All rights reserved.
Shop for items used in this post
Favorite fruit-drying supplies
- Baking sheet
- Cooling rack
- Clamp-lid jars
- Oxygen absorbers
Favorite kitchen supplies
- Aprons
- Spice grinder
- Countertop burner
- Handheld vacuum sealing system
- Vacuum lids
- Whisk
- Silica gel packets (to keep mixes dry)
- Cast iron Dutch oven
- 8-quart slow cooker
- Fat separator
- Flour sack towels
- pH strips
Recommended reading
- The Modern Pioneer Cookbook
- The Modern Pioneer Pantry
- Nourishing Traditions
- The Ultimate Dehydrator Cookbook
- The Dehydrator Bible
- Complete Dehydrator Cookbook