Dehydrated Apple Slices
I used to think food dehydrating was this complicated process that required fancy equipment and perfect timing. Then I discovered how simple it actually is to make crispy apple slices that taste like concentrated autumn in every bite. Dehydrated apple slices are a delicious, healthy snack that's perfect for on-the-go munching, baking, or adding to granola. This simple preservation method lets you enjoy the sweet taste of apples long after the harvest season ends. With just a few steps, you can create these crispy, flavorful snacks that beat store-bought chips every time.
Is This Project For Me?
If you're looking for a healthy snack that actually satisfies and travels well, this is perfect for you. You want something your kids will actually eat, that won't go stale in a week, and that uses up those apples before they get soft and sad in the fruit bowl. This works whether you have a fancy dehydrator or just your regular oven. You can make a small batch for the week or preserve bushels if you've got apple trees or hit the orchard hard. If you love the idea of homemade snacks without weird ingredients and preservatives, this belongs on your list. Check out the free printable Food Preservation Quick Guide below.
Get The Guide
Ready to feel confident instead of confused? Grab the complete guide that covers everything from method selection to rescuing a batch when things go sideways.
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Troubleshooting and Safety
Let's talk about what might go wrong, because even simple projects can throw us curveballs. Apple slices turning brown before they're dry? I learned this lesson the hard way when my first batch looked more like old leather than appetizing snacks. A quick dip in lemon water before dehydrating keeps them looking fresh and adds a nice bright note to the flavor.
Slices that won't get crispy usually means they were cut too thick or the temperature was too low. Aim for about an eighth of an inch thick and keep that heat steady. If some pieces are done before others, just pull out the crispy ones and let the rest keep going.
Chewy instead of crispy typically means they need more time. What feels done might need another few hours, especially in humid weather. They should snap when you bend them, not bend like fruit leather.
If they're getting too dark but still not crispy enough, lower your temperature and give them more time. Slow and steady wins the race with apple chips.
Frequently Asked Questions
Do I need to peel the apples
How thin should I slice the apples
Do I need to pretreat the slices
What temperature should I use
How long does it take to dehydrate apples
How do I know when they are done
How should I store them
How long will dehydrated apples last
Can I use them in baking
Food Preservation Quick Guide
One page for methods, quick ratios, safety basics, altitude tips, and storage. For education only—use tested recipes from reliable sources.
• Water bath canning is for high-acid foods (pH ≤ 4.6) or foods acidified per a tested recipe.
• Low-acid foods (most vegetables, meats, soups) require pressure canning—never water bath.
• Use 5% acidity vinegar for pickling. Keep foods fully submerged. Follow headspace exactly.
• Adjust for altitude. Use jars/lids in good condition. When in doubt—don’t risk it.
Methods at a glance
| Method | Best for | Key rule | Core target / ratio |
|---|---|---|---|
| Freezing | Fruit, veg, stocks, breads | Freeze at 0°F/−18°C. Label & rotate. | Blanch most veg before freezing to lock color/texture. |
| Dehydrating | Fruit, veg, herbs | Dry until leathery or brittle (not tacky). | Store airtight with desiccant; keep cool & dark. |
| Water Bath Canning | Jams, jellies, fruit, pickles, tomatoes (acidified) | Use tested times; keep jars submerged; vent air bubbles. | Typical headspace: jams ¼″; fruit/pickles ½″. |
| Pressure Canning | Low-acid veg, beans, meats, broths | Use correct pressure for altitude; follow tested times. | Headspace usually 1–1¼″ (see recipe). |
| Fermentation | Cabbage, carrots, peppers, etc. | Keep veg fully submerged; use clean tools. | 2–3% brine by weight (see quick ratios). |
| Pickling | Cucumbers, onions, beets, mixed veg | Use 5% vinegar; don’t dilute below tested ratios. | Common hot pack: ≥1:1 vinegar:water + salt/sugar/spices. |
| Jam/Jelly | High-acid fruits | Boil to gel stage; fill hot, process in water bath. | Gel temp ≈ local boiling point + sugar effect (see recipe). |
| Freeze-Drying | Fruits, meals, herbs (with home unit) | Dry until pieces are crisp throughout. | Store in mylar/airtight with O₂ absorber; cool & dark. |
Quick ratios & targets
| What | Basic ratio / target | Notes |
|---|---|---|
| Ferment brine | 2% = 20 g salt per 1000 g water • 3% warm kitchens/crunch | 1 quart water ≈ 946 g → ~19 g salt for 2%. |
| Pickling brine (quick) | ≥ 1:1 5% vinegar : water + 1–3 tbsp salt/qt (per recipe) | Do not reduce vinegar below tested ratios. |
| Jam/jelly sugar | Classic: ~1:1 fruit:sugar by weight (varies with pectin) | Follow pectin brand/recipe; do plate or wrinkle test. |
| Headspace (typical) | Jams ¼″ • Fruits/pickles ½″ • Pressure-canned 1–1¼″ | Always use recipe’s specified headspace. |
| Freezer headspace (liquids) | Leave ½–1″ | Liquids expand; use straight-sided containers or bags. |
Altitude adjustments (quick)
• Water bath canning: add time per the tested recipe. Typical add-ons: +5 min (1,001–3,000 ft), +10 min (3,001–6,000 ft), +15 min (6,001–8,000 ft).
• Pressure canning: increase pressure per the tested recipe. Weighted-gauge cookers are often 10 psi at 0–1,000 ft and 15 psi above; dial-gauge cookers typically start ~11 psi and increase with altitude.
Always follow the specific altitude table in your recipe/manual.
Typical blanch times for freezing (quick)
| Vegetable | Time (minutes) | Notes |
|---|---|---|
| Green beans | 3 | Whole or cut |
| Broccoli florets | 3 | Cool fast; drain well |
| Carrots (slices) | 2 | Spears 3 min |
| Peas | 1½–2 | Shell, blanch, chill |
| Kale/spinach | 2 | Press out water |
| Corn (kernels) | 4 | On the cob 4–7 |
Times vary by cut and maturity; check a tested chart for more vegetables.
Storage guide (best quality)
| Method | Best by | Storage notes |
|---|---|---|
| Water bath canned (high-acid) | 12–18 months | Cool, dark, dry; check seals before use. |
| Pressure canned (low-acid) | 12–18 months | Cool, dark, dry; discard if seal fails or food looks/smells off. |
| Ferments (refrigerated) | Several months | Keep submerged; use clean utensil. |
| Dehydrated | 6–12 months | Airtight with desiccant; cool & dark. |
| Frozen | 8–12 months | 0°F/−18°C; label with date. |
| Freeze-dried | Long-term | Mylar/airtight with O₂ absorber; cool & dark. |
Labeling checklist
- Product & method (e.g., “Dill Pickles – Water Bath”)
- Recipe source & year (tested)
- Date processed • Batch/lot
- Headspace/ratio notes (if helpful)
- Altitude/pressure used (for canning)
Your notes
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