A green apple is cored, sliced crosswise into thin rounds, tossed with cinnamon sugar and air-fried at 160 °C / 325 °F for 15 minutes. The slices crisp up further as they cool. No oil. Served with yogurt mixed with honey and cinnamon for dipping.
Instructions
- 1
Remove the core with an apple corer.
- 2
Slice the apple crosswise into thin, even rounds. Thinner slices make crispier chips.
- 3
Sprinkle the slices with cinnamon sugar and toss to coat evenly. Skip the sugar for a sugar-free version; the apple turns sweet as it dries.
- 4
Arrange the slices in the air fryer basket in a single layer.
- 5
Air-fry at 160 °C / 325 °F for 15 minutes.
15:00 - 6
Take the chips out and let them cool. They crisp up more as they cool.
- 7
Stir the yogurt with a little honey and a pinch of cinnamon and serve as a dip.
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Notes from our kitchen
A tart green apple keeps the chips from tasting flat once the sugars concentrate. Slice thin and even; thick slices stay leathery in the middle. Lay them in one layer, and shake or flip once halfway if your basket browns unevenly. The chips come out slightly pliable and harden on the rack within minutes, so do not overcook them to crispness in the basket.
Variations
- Sugar-free. Skip the cinnamon sugar entirely or dust with cinnamon alone. Drying concentrates the apple sugar on its own.
- Spiced. Use pumpkin pie spice or a pinch of cardamom with the sugar.
Frequently Asked Questions
Why are my chips not crispy?
The slices were too thick, the basket was crowded, or they were eaten warm. Slice thinner, cook in one layer, and let them cool fully before judging.
Do I need a mandoline?
No, but it helps get even slices. With a knife, aim for the thinnest even rounds you can manage.
Can I make them in the oven?
Yes, 120 °C / 250 °F on a rack for 1½–2 hours, flipping once, until dry and crisp.
How do I store them?
In an airtight container at room temperature for up to 3 days. If they soften, re-crisp in the air fryer for 2–3 minutes at 160 °C / 325 °F.
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