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A half gallon jar of dried apple slices on top of an Excalibur dehydrator. Two trays of apple rings on arranged on shelves and highlighted
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5 from 10 votes

Dehydrating Apples | Easy Method

This is a no frills, straightforward method
Course: dessert
Cuisine: American
Keyword: dried apples


  • dehydrator (or oven with very low temperature)
  • tools to peel, core, slice apples


  • apples (8 to 10 apples, when dried, will fill a half gallon jar)
  • cinnamon powder, optional


Preparing the apples

  • Wash, peel, core, and slice the apples into 1/4-inch-thick rings.
  • Lay them single layer on your food processor's trays.
    Sprinkle with cinnamon if using.


  • Dehydrate at 135ยบ until the rings are dry to the touch but still a bit rubbery. The rings should not be so moist that they stick together.
  • Let them cool down completely before placing them in jars with tight fitting lids. Pack them loosely at this point.


  • Shake the jars and observe the dried apples every day for about a week to make sure no moisture develops on the glass and to be sure the apples slices aren't sticking together. If this happens, there is moisture in the jars and the apples should be put back into the dehydrator.
  • After conditioning, you can pack the jars fuller. Store them in a dark, cool, dry space.


  • Use fully ripened apples. Drying apples will not make them taste better, so don't use old or underripe fruit. Apples that show decay, bruises, or mold should not be used.
  • If you prefer crunchy dried apple "chips," leave them in the dehydrator longer until brittle.