Apple Cinnamon Chips

by tgiffitness on January 15, 2014

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A couple of weeks ago, my husband’s cousin gave me a sample of her first batch of beet and sweet potato chips. She was disappointed in the way the chips turned out because many of them burned before they became crisp, but the ones that I tried were awesome. I have come to realize that making chips from fruits a vegetable can be a fickle process, particularly in the oven, and can result in a lot of waste. But once you get it just right, you won’t be able to get enough of them!

Needless to say, I immediately when out a bought a bag of fresh beets and a bunch of sweet potatoes to make my own chips. At the time, I figured it wouldn’t be that difficult, seeing as I have a dehydrator and it is pretty much impossible to burn anything in it. Of course, any time I think something will be easy, I always prove myself wrong.

Wrong, wrong, wrong!

So far, I haven’t found the perfect method for making beet or sweet potato chips, but I did come up with a pretty good apple chip recipe. After 1 attempt at making beet chips (I will be making second attempt today) 2 attempts at sweet potato chips and 2 attempts at apple chips, here are a few things that I have learned. I hope the lessons from my struggles will ease your pain if you ever decide to make some fruit or veggie chips of your own.

1.) The dehydrator retains the natural flavour of the food you are dehydrating. 

This may seem like a “Duh” to some of you, but I really didn’t think about it before I tried to make beet chips. Dehydrated fruits and veggies are still considered raw. The idea is to keep as much of the nutrient content in the food as possible, where as cooking or baking your food at a temperature above 175º F is said to remove much of the nutrient content from your food. Therefore, your what ever you are dehydrating, will end up tasting pretty similar to how it does when it is in it’s fresh, raw state.

This leads us to the second thing I learned… Pretty much the reverse of the first lesson.

2. )Baking your fruits and vegetables removes a lot of their natural flavour.

Some may see this as a disadvantage, but when it comes to beets, ew, this is exactly what I am looking for. I am not a fan of raw beets. I can enjoy them in a juice, I can enjoy them as baked chips, but completely raw or dehydrated beets are not for me. The best and most interesting part of baked beet chips is how far from a beet they actually taste.

3.) Each fruit or vegetable has its own ideal thickness when making chips.

The first time I made the sweet potato and beet chips, I sliced them on the thinnest setting on my food processor (I have a kitchenAid food processor). In terms of their thickness, they were perfect. As for their taste, they weren’t what I was looking for. 

Because this thickness worked so well for the beet and sweet potato chips, I figured it would also work well for making apple chips. Turns out, it doesn’t. After 10 hours of dehydrating I learned that the apple chips were way to brittle, and difficult to remove from the dehydrator trays. 

I really enjoyed the taste of the dehydrated apple chips, so I decided to make them a second time on a thicker setting. And of course I hadn’t given up on making the perfect sweet potato chips, so I sliced them on the same thicker setting as the second batch of apple chips, and figured they would be just fine.

Nope! Those things could have broken a tooth they were so hard! But they did taste a lot better than the first batch of sweet potato chips, so that’s a plus!

Cutting Thickness

  • Apples – 1/8” (2nd thinnest setting on a food processor)
  • Sweet Potatoes – 1/6” (Thinnest setting on a food processor)
  • Beets – 1/6” (Thinnest setting on a food processor)

Apple Cinnamon Chips
Serves 3
A crispy and sweet healthy snack
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Prep Time
15 min
Prep Time
15 min
  1. 4 Small apples or 3 Large
  2. 1 tbs Melted Coconut Oil
  3. 2 tbs Coconut Sugar
  4. 2 tsp Cinnamon
  1. Remove apple cores
  2. Slice apples using a mandolin or food processor
  3. Place all ingredients in a large mixing bowl with a lid
  4. Shake the bowl until the apples are evenly coated in the sugar and cinnamon
  5. If you are using a dehydrator: Evenly space the apple slices in a single layer on each dehydrator tray. Dehydrate for 10 to 12 hours for crispy apple chips, or until the apples reach the desired texture.
  6. If you are baking your apples in the oven: Evenly space the apples out in a single layer on your silicone baking mat or parchment paper. Bake for 5 to 8 hours at 200º F.
TGIF Fitness & Conditioning
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{ 1 comment… read it below or add one }

Sean January 15, 2014 at 9:05 pm

These chips were fantastic! I found it more tastier when you dehydrate them, instead of baking them! :-) but if you don’t like a strong apple taste, bake them!! :) my two cents! have a great one!


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