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It’s not a terrible problem really, to have a friend bring you a bag of 20 apples fresh from a Washington orchard. But with just the two of us, I feared they would go bad before we could eat them all. And that’s where my aunt Krista came in.

Cinnamon Apple Chips

Just a couple of days before the gift of apples, she’d posted a recipe on Facebook for apple chips. They were lovely, sliced in thin circles and spaced in a single layer. But I wondered how long it would take me to bake 15 apples in such a meticulous way. So I took a different approach, we’ll call it rustic.


I decided to use the food processor to slice the apples – slicing them in half first and then cutting out the core in a wedge. Then I layered them on 3 parchment lined baking sheets and cooked them for 9 (!) hours. With just 15 minutes of prep work, they were in the oven. And the smell in the house – nothing short of heavenly. It lasted for days.

cored apples
sliced apples

Slow roasting the apples in an uneven layer, results in chips at various degrees of doneness – some bites chewy, others crispy, or a mix of the two. Fifteen apples filled 2 1-liter jars to the brim. I put one jar in the refrigerator, the other in the freezer. They’re delicious either way, but I especially like them straight out of the freezer.

Make a batch as a snack alternative during these pound inducing holidays. Or fill jars with them and give them as gifts.

Oven Roasted Cinnamon Apple Chips

5 from 1 vote
Prep: 15 minutes
Cook: 9 hours
Total: 9 hours 15 minutes
Course: Snack
Calories: 95
Servings: 15
I sprinkled all of my apples pretty heavily with cinnamon. Next time I’ll do a mix of cinnamon coated and plain as I think they would be equally delicious without spice.


  • 15 apples cored and thinly sliced
  • ground cinnamon


  • Arrange 3 oven racks so they’re spaced equally.
  • Preheat the oven to 185 degrees.
  • Line 3 baking sheets with parchment paper.
  • Arrange apple slices in a thin, fairly even layer over parchment. You’ll have some overlap.
  • Sprinkle generously with cinnamon. (Leave some plain if you like – see headnote)
  • Bake 8-9 hours, rotating the baking sheets among the 3 levels a couple of times.
  • Turn off the oven and open the door a crack; allow oven and apples to cool.
  • Allow to cool completely, then store in an airtight container for a week at room temperature, 1 month in the refrigerator, or much longer in the freezer.


Happy Snacking!


Calories: 95kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 195mg | Fiber: 4g | Sugar: 19g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Mitzil's says:

    5 stars
    Wonderful recipe. Cinnamon and apples has got to be two of my favorite autum foods. Something about cinnamon in the fall. May I suggest that you roast your cinnamon before grinding. It will completely enhance the delivery in the front notes when cinnamon is used to sprinkle or finish a dish.
    Thank You

    1. Marissa says:

      That’s a great idea…

  2. Lorraine @ Not Quite Nigella says:

    I love the sound of this healthy but delicious snack Marissa! 😀

  3. Paula @ Vintage Kitchen Notes says:

    You sold me with the rustic version vs. the meticulous one! jaja! So easy to make and I can smell it from here Marissa!

    1. Paula says:

      Wow, great snack idea. Would you mind posting he original recipe baking temp and time info as well, though, if I want to cook them more quickly?

      1. Marissa says:

        Hi Paula – I’ve seen several recipes that suggest 200 degrees for 1 to 3 hours. If you keep them in a single layer instead of the ‘rustic’ version, they’ll cook much quicker. 🙂