Joanna BROWN

Joanna BROWN

Rejoice Nutrition Wellness

Cinnamon-Sugar Baked Apple Chips

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Apple chips are so much fun to make with the kids and they make a great healthy lunch box swap instead of many processed packaged snack options. You can buy apple chips in the store but I find they often have added ingredients and high amounts of sugar I don’t want. Making them at home is a breeze and is often more cost effective than buying.

These chips are crunchy, sweet, and totally addicting. The cinnamon-sugar topping is optional too, for an everyday snack I will just bake the apples plain or with a little cinnamon, so you can choose to omit the sugar entirely. It is important that you slice them thin, if they are left too thick then they turn mushy and will be in your over for hours and hours. A little trick is once the time is up I actually don’t remove the sheet to cool on the counter but turn the oven off and let them cool down as the oven cools down. This ensures they are nice and crunchy.

You can pack these as a simple snack as is or I like to pack a 1/2 cup of chips with 1 tbsp of good quality nut butter to dip it in! Try dipping them in Homemade Brazilnut Butter or my DIY Chocolate Hazelnut Spread. 


LunchBox Apple Chips

A crunchy chip or cracker is a desired snack but not necessarily something we want to be adding to our kid's lunches every day. Swap that bag of chips for homemade apple chips! A fun, easy, allergy conscious, and affordable lunch box option.
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 40 about 10 slices per apple.


  • 4 Sweet apples i.e. gala, honey crisp or pink lady
  • 1 tbsp cinnamon
  • 1.5 tbsp coconut or raw cane sugar (optional)


  • Preheat oven to 225 degrees and line a baking sheet with parchment paper
  • Using a madolein or finely slice the apples with a sharp knife into thin slices.
  • Lay the slices on the sheet with about 1/2"-1" between them. Mix cinnamon and sugar and sprinkle over the apples (you can omit the sugar too).
  • Bake for 1 hour, then flip the slices over and bake for an additional 1-1.5 hours until they are dehydrated and crispy like a chip.


Store in an air-tight glass container for 1-2 weeks.

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