Pioneer Woman Baked Apple Chips is an easy three-ingredient snack made with thinly sliced apples, cinnamon and sugar, ready in about two hours. That makes it a great make-ahead bite for potluck tables or after-school snacking, since the oven does all the work after a quick sprinkle.
Slicing the apples paper-thin on a mandoline is what makes them crisp, because thick slices stay chewy no matter how long they bake. If you skip the mandoline, a sharp knife still works, but aim for slices thin enough to almost see through.
This version uses just two pantry staples for coating, so the apple flavor comes through without competing with heavy spice blends. That simplicity pairs with a low 200°F oven that dries the slices slowly instead of browning them, which gives you a crunchier chip.
Pioneer Woman Baked Apple Chips
Course: AppetizerCuisine: AmericanDifficulty: Easy2
servings10
minutes2
hours146
kcalThin apple slices get tossed in cinnamon sugar, then bake low and slow at 200°F until they dry out and turn crackly crisp as they cool on the pan.
Ingredients
2 apples
2 tbsp. granulated sugar
1 tsp. ground cinnamon
Directions
- Preheat the oven: Preheat the oven to 200ºF, then line two sheet pans with silicone mats or parchment paper so the slices won’t stick.
- Slice the apples: Thinly slice the apples with a mandoline, coring if you like, then lay the slices side by side on the prepared pans without overlapping.
- Season the slices: Mix the sugar and cinnamon together in a small bowl, then sprinkle the mixture evenly over all the apple slices.
- Bake until crisp: Bake for about 2 hours until the slices feel dry and are no longer gummy, since they crisp up even more as they cool.
FAQs
Can I use a different sweetener instead of granulated sugar?
You can swap in coconut sugar or light brown sugar, though both will add a slight caramel taste that changes the flavor. If you want to skip sugar entirely, cinnamon alone gives the slices plenty of flavor while the oven still dries them crisp.
How do I store baked apple chips?
Store cooled chips in an airtight container at room temperature for up to 3 days, and place a small piece of parchment between layers so they don’t stick together. After that they tend to lose their crunch and go soft, so eat them soon once they are done.
Can I prep baked apple chips the night before?
You can slice and season the apples ahead of time, but hold off on baking until you are ready to serve because the chips lose their crunch within a day or two. If you do bake them early, store them in an open container in a dry spot so moisture does not soften them overnight.
What if I don’t have a mandoline?
A sharp knife works as a backup, so just aim for slices thin enough to see light through. Once they get any thicker they take longer to dry and end up chewy instead of crisp.
Why did my apple chips come out chewy instead of crispy?
The most common reason is slicing too thick, which traps moisture inside and keeps the chips from drying out fully. You can fix this by patting slices dry before seasoning and spacing them apart on the pan so air circulates around each one.
