Baked Cinnamon Sugar Apple Chips

The apple rounds look curled and dry when I take them out of the oven, but they still bend a little. I used to think that meant they needed more…

By Riley • October 15, 2026 • Reading time: 7 min

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The apple rounds look curled and dry when I take them out of the oven, but they still bend a little. I used to think that meant they needed more time; these baked cinnamon sugar apple chips crisp as they cool, so patience at the end matters as much as the baking. The cinnamon smells warm without covering up the apple, and the light sugar coating gives each thin slice a delicate sweetness.

I keep the prep simple: core the apples, slice them crosswise, and coat the rounds evenly before they go onto parchment. The slices need room around them, not a crowded pile, so the warm air can dry them on all sides. Once they’re cool, the chips are crisp, lightly sweet, and ready to snack on.

Why the 1/8-Inch Slice Matters More Than the Baking Time

These chips dry slowly at a low oven temperature, so a small difference in slice thickness shows up by the time the batch is finished. Thin rounds lose moisture sooner, while thicker ones can stay bendy in the center. Slicing the apples into rounds about 1/8 inch thick gives them a better chance of drying at a similar pace. A sharp knife works; a mandoline can make the rounds more uniform if you’re comfortable using one.

Even slices also make the 2-to-3-hour bake easier to judge. The clock gives you a window, but the visual cue matters: look for dry rounds that have curled at the edges. If some pieces are thinner than others, don’t expect every chip to finish at exactly the same moment. Keep the slices in a single layer and turn them after the first hour so both sides dry evenly. Consistent cuts won’t make every apple identical, but they help prevent a tray where some rounds are ready while others are still noticeably damp.

The Apples, Sugar, and Cinnamon Each Have a Job

• Apples — Choose fresh apples that feel firm; they’re easier to slice neatly into rounds than soft, mealy ones. There’s no need to peel them, and a tart apple gives the finished chips a sharper taste than a sweet variety. The apple itself is the structure of the snack, so another fruit won’t give the same round shape or familiar apple flavor.
• Granulated sugar — The dry crystals add sweetness without bringing extra moisture to the coating. For a less sweet batch, leave the sugar out rather than replacing it with honey or syrup, which would make the surface wet and sticky. The chips will taste more tart and apple-forward without it.
• Ground cinnamon — Use cinnamon that still smells fragrant; stale spice can leave the coating flat. Apple pie spice is a suitable swap if that’s what you have, and it keeps the coating dry. A quick toss with the sugar distributes the cinnamon across the slices without needing any added liquid.

Drying the Apple Rounds Without Guesswork

Set Up a Low, Steady Oven

Heat the oven to 200°F and line a large rimmed baking sheet with parchment paper. The low temperature gives the apple slices time to dry rather than brown quickly. Use a rimmed sheet so the parchment stays in place as you arrange and turn the rounds. Have the pan ready before slicing so the apples can go straight onto it.

Core, Slice, and Coat

Core the apples, then slice them crosswise into rounds about 1/8 inch thick. Remove any seeds left in the slices, and toss the rounds with the granulated sugar and cinnamon until the coating looks even. Take a moment to separate slices that stick together in the bowl. That little bit of care helps the coating reach the cut surfaces instead of gathering in one spot.

Arrange and Bake Until Dry

Arrange the rounds in a single layer on the prepared baking sheet, leaving space rather than stacking them. Bake for 2 to 3 hours, turning the slices over after 1 hour. As they dry, the edges curl and the surfaces look dry rather than glossy. Check the whole tray near the end of the baking window, since thinner rounds may finish before thicker ones.

Let the Chips Cool All the Way

Turn off the oven and leave the chips inside with the door slightly ajar for 30 minutes. Then transfer the rounds to a rack and let them cool completely. They’ll feel more crisp once they’ve cooled, so don’t judge the finished texture while they’re still warm. Keep them in a single layer on the rack as they cool.

Easy Changes for Sweeter, Tart, or More Spiced Apple Chips

Questions That Come Up While the Chips Dry

Baked Cinnamon Sugar Apple Chips

Baked apple chips are thin apple rounds slowly dried at 200°F and coated with cinnamon sugar. They turn dry and curled at the edges in the oven, then crisp as they cool.

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Oven resting time 30 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings: 4 servings

Course: Snack

Cuisine: American

Calories: 52

Ingredients Equipment Method Notes

Ingredients

  

• 2 apples medium
• 1 tbsp granulated sugar
• 0.5 tsp ground cinnamon

Equipment

• 1 large rimmed baking sheet

Method

 

1. Heat the oven to 200°F.
2. Line a large rimmed baking sheet with parchment paper.
3. Core the apples and slice them crosswise into rounds about 1/8 inch thick, removing any seeds.
4. Toss the apple slices with the sugar and cinnamon until evenly coated.
5. Arrange the slices in a single layer on the baking sheet.
6. Bake for 2 to 3 hours, turning them over after 1 hour, until dry and curled at the edges.
7. Turn off the oven and leave the chips inside with the door slightly ajar for 30 minutes.
8. Transfer the chips to a rack to cool completely; they crisp as they cool.

Notes

Slice the apples as evenly as possible so they dry at the same rate. Store in an airtight container at room temperature for up to 1 week; freezing is not recommended because it can soften the chips. For a lower-sugar variation, reduce the granulated sugar to taste.