Preheat oven to 200–220 degrees Fahrenheit.
I left the peel on my apple; you can do as you choose. Core and slice the apple into thin rounds—about 1/8-inch to 1/16-inch. Spread evenly on two baking sheets.
Bake for 30 minutes. Flip the apples over. Continue baking until they are dry and slightly crisp to the touch. You will want to remove the thinner pieces and let the thicker ones continue drying out until just crisp and not moist.
Tips:
I left my baking sheets completely unlined. I found that most of the chips came off perfectly, although the ones that were a bit too thin tended to stick. You may want to try with parchment paper, but I can’t guarantee its effects since I haven’t tested it myself.
Notes:
You can obviously do as many apples as you like, but I found that one apple covered about two baking sheets, and that is as much as I can fit in my oven. The best varieties to use are those with a firm flesh, such as Golden Delicious or Granny Smith.
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Easy & Delicious! I used my apple peeler, corer, and slicer to make the rings. (Not perfect rings, as they were left with a slit; but beautiful non-the-less.) I baked 3 apples (on parchment paper) for about 1 hour and flipped them in the middle. They were still a bit moist, but scrumptious!!! For dryer apples, it could bake longer. But my kids ate them all right off the tray as is and asked for more.