How to Dry Apples at home in the Oven

A bowl filled with dried Apples
A bowl filled with dried Apples

Are you bored of eating the same apple pie again and again? Or have you ever dried apples in your life? If you haven’t, then you have been missing many useful benefits of dried apples. When you Dry apples, you increase their taste and portability. They are a healthy snack, in the lunchbox, perfect for after school, or to curb that late afternoon or morning hunger. The fresher and flavorful the apples are, the more delicious the dehydrated version will be. You can use any apple variety which you prefer, but I would consider the types of apples your family generally prefers to eat.

How to make dried apples

Making oven-dried apples needs a few steps, but it requires several hours of time in a very low oven. So, if you need a nice activity for a cool fall day, try this. Inspect and wash your Apples first First; you should start by:

  • First, inspect and then dispose of any damaged or spoiled apples from no part can be safely salvaged.
  • Make sure you Wash the apples thoroughly, gently towel or air dry.
  • Then, look for any damaged parts and remove the damaged areas carefully with a paring knife.Peel carefully and Core the Apples.

Cook’s Note:

To Peel the apples can be an option and not peeling your apples does several things:

  • Add nutrition in the form of added vitamins and fiber
  • Make your chips a bit chewer, which personally I like
  • this allows you to get a more dried apple from your harvest or purpose.

Once you start rinsing your apples, you should peel and core them nicely. To remove the skin, you should use a vegetable peeler. Though you may opt to skip this step if you are pressed for time, the peels will be tough when dried and sharp-edged.

The next thing cut off the cores. This can be done either by slicing the apples into quarters or simply with an apple corer and then cut off the tough edge of every piece.Do not discard the peels or cores! Utilize them to make apple scrap jelly; homemade apple pectin and apple scrap vinegar.

Slicing A Peeled Apple
Slicing A Peeled Apple

Slicing the Apples

To achieve best-dried apples, you should thinly sliced. With a sharp knife to cut the apples into slices that are approximately a quarter-inch thick.

To Prevent Apple Slices from Browning

When slicing the apples, drop app pieces into acidulated water in order to prevent them from browning or burning. To make an acidulated water, you start by adding lemon juice or one and a half to a quart of water tablespoons of vinegar. Keep the slices soaking in acidulated water as you finish slicing the remaining apples?

Drain the Apples

When you sliced all of the apples and soaked them in the acidulated water, then drain them in the colander. Let the app stay in the colander for around two to three minutes in order to drain off the water completely as possible. In case the apple pieces are very moist, you should steam them instead of drying in the oven.

Dry the Apples

In order for you to dehydrate apples properly, you have to arrange in a certain way suitable for the purpose. Put cooling racks in the baking sheets and your apples on a rack so that none of the slices are touching each other.

Set your oven to the lowest setting, which is between 140° F / 60°C  and 150° F / 66°C.

Prop the door of the oven open (this is not necessary when you are using the convection oven).

Place the apples with baking sheets in the oven. Leave the apples to dry until when they are ready leathery to crisp, which can take you anywhere from six to ten hours. In case the oven is hotter in some parts than others, you have to turn the baking sheets around after some time to allow pieces dry evenly.

Cool the Apples

For you to be completely sure when the apple pieces are completely dehydrated, you have to cool them. (You have the knowledge on how cookies the crisp up after taking them out of the oven, that’s what happens with dried fruit.) Get the trays out from your oven and allow the apples to cool on the trays for around twenty minutes.

After the period of cooling off the apples, tear up one of the pieces of fruit into half. The moisture should have dried up, and there shouldn’t be moisture that is visible along the surface. If it happens that the apple is still soft, return it to the oven for some time for the moisture to dry up completely.

Condition the Apples

Dehydrating the apples doesn’t completely remove all the moisture there may be some residual moisture left in the fruit that you can’t see or feel. This should not be enough to stop the fruit from being mold-free or safely preserved when you do what is known as “conditioning” the dried fruit. You will be a better and a tastier product.

Put the cooled and the dried apple slices into glass jars, just fill the jars about two thirds full.

Shake the jar a couple of times while uncovering every day for seven days. This will redistribute the pieces of fruits and any moisture that may still contain in it. In case any condensation occurs on the sides of the jar, your fruits are not dried well enough yet, and you need to return them to the oven on its lowest setting for around one to two hours.

Storing Dried Apple Slices

After conditioning your dried apples, store them away from direct heat or light in airtight containers. It is good to fill the jars fully at this point; the two thirds full was only for the conditioning phase when you require shaking the pieces around. Dried apples are one of the easiest recipes liked all across the world. This is an extremely authentic and traditional recipe that is appreciated for simple cooking process and very delicious taste.

Related References

Apple Galette (Pie) Recipe

This apple galette is really nice way to use a couple of apples to make a rustic, free form, tart which uses honey rather than processed sugar.

Apple Galette Recipe Ingredients

For dough

  • Flour – 250 gr (8 oz) (1\2 lb.)
  • Pinch of salt
  • Vegetable oil – 50 ml (2 fl. oz)
  • Warm water – 150 ml (5 fl. oz) (1\4 pint)

For filling

  • Apple – 2
  • Coconut oil, cooking oil or shortening – 2 tbsp
  • Honey – 2 tbsp
  • Cinnamon – 0,5
  • Lemon juice – 1 tbsp.

Apple Galette Recipe Directions

Preheat oven

  • Preheat oven to 180С\350F\4 gas mark

Prepare the dough.

  • Put flour in a mixing bowl
  • add water, a pinch of salt and vegetable oil
  • Mix, until smooth, soft and viscous dough. (Dough should not stick to hands if it sticks -add a bit more flour, if too dry crumbles – add a bit of water)

Prepare the filling

  • Peel apples, if desired.
  • Core and slice apples
  • Put the cooking oil, apples, honey, and cinnamon into a pan.
  • Heat on medium low until apples are soft.
  • Set apple mixture aside

Roll Out Dough And Assemble Galette

  • Roll out the dough to desired sized on lightly floured surface
  • Place parchment paper on baking sheet or stone
  • Move shaped dough to parchment paper
  • Put apple mixture in center of dough, spreading it evenly, but leaving room to fold edges og dough
  • Fold the edge of dough.

Baking Galette

  • Place baking sheet or stone on center shelf of oven
  • Bake at 180С\350F\4 gas mark for about 40 minutes, until center is bubbling, and crust is golden brown.
  • Set on cooling rack to cool


  • 4 portions

How to dry apples in a food dehydrator

Dried Apples
Dried Apples

Dried apples are great, and one of my favorite ways to store the fall harvest. I find dried apples useful in so many ways; among my favorites are as a snack or included in an apple pie, or as a treat for the dogs. I’ve never had a dog that didn’t like a dried apple something about the chewy sweetness of them that they seem to appreciate, not to mention it doesn’t hurt of any.

I like dehydrating food for long-term storage so much, I have two food dehydrators with multiple shelves.

Ingredients to dry apples

  • fresh apples
  • A solution to prevent browning (if desired). A homemade non-browning agent is a mixture of lemon juice and pineapple juice or


  • Cut apples into thin slices.
  • Soak in a non-browning solution.
  • Distribute on dehydrator shelves
  • Dry until apples are leathery, dry, and almost brittle crisp.

How to Make Dried Apples

Wash apples.

  • Wash your apples thoroughly
  • and identify any damaged portions for later removal.

Prep the apples for drying.

Coring and slicing the apples.

  • Moving the core and slicing the apples can be done in more than one way:
    • I just use a knife and quarter the apples, cut the apple core out, remove any damaged bits, and slice the quarters to the thickness desired. Usually, the slices are a 1/4 to 1/2 inch thick.
    • However, some folks prefer to use an Apple core to remove the apple core and then to slice the apples.
    • Others prefer to use some form of an apple peeler/slicer.
  • No need to peel the apples. Leaving on the peel adds a little flavor, nutrition, and character to the dried apples.

 Pretreat for drying.

  • Dip apples the apple slices in a solution to prevent them from browning.
  • There are both commercial and homemade solutions which work perfectly fine to prevent your apple slices from browning.
  • Your apple slices need to be thoroughly coated with an acidic solution to stave off the browning process. Some folks like to use bottled lemon or lime juice mixed with water at a ratio of approximately 1-part lemon juice to 4-parts water, which makes it handy for volume work. To make it sweeter, you can add a little pineapple juice or honey.
  • A commercial alternative would be the use soda water, which requires no mixing, or
  • You can use a solution made from 2 tablespoons of ascorbic acid and 1 cup water.

Arranging your apple slices for drying.

  • Place them single layer directly on the dehydrator shelf without overlapping the fruit and without a liner to allow for maximum air circulation.
  • Repeat the process for each shelf of your dehydrator keeping in mind the maximum effective height of the dehydrator brand you have.

How long to Dry Apples?

  • The drying time will vary depending on which method you use, the moisture content of the apples, and how thick the apple slices are.
  • Drying apples in a food dehydrator will take between 12 and 24 hours.
  • The number of total shelves you have in the dehydrator may extend this time somewhat.

How to Know When Dried Apples are Done?

  • Your apples are sufficiently dried when they feel leathery and dry, almost crisp, but not quite. If you like your dried apples to be crispy, you can dry them longer until you achieve the desired result.

How to Store Your Dried Apples

  • once your dried apples have cooled, you can store them in glass jars, plastic containers, or in sealable plastic bags.
  • I usually put a small quantity of dry Rice in the containers to soak up any excess moisture that might still be there.
  • Then place the dried apples where they are easily accessible but in, a cool ( about 45 degrees Fahrenheit) dry place.

What Is The Shelf-Life Of Home Dried Apples?

  • If properly packaged a and stored in a cool ( about 45 degrees Fahrenheit), dry place, dried apples should keep 6 to 8 months. Enough to get you through the  To extend their shelf-life, freeze them.  Storing them in multiple family size (for the way your family will use them) packages will help to reduce the scale of loss due to spoilage but will also make them easy to use.

How Many Dried Apples Will Fresh Apple Yield?

  • Honestly, I never worried much about this, I usually store all the apples I can get in as many forms as possible. With that said, the yield will vary upon how dry you make the apples, how much of the apple you peel and/or remove during preparations, and the apple you choose to dry.  With that said, five pounds of fresh, high-quality apples, should yield about two cups.

Which Apples Are best for Drying?

  • Nearly all eating and cooking Apples dry well. Personally, I lean toward the Granny Smith cooking apple, but you can use your families’ favorite or whatever variety you happen to have in abundance.