Thick apple slices
Steve
Apple rings flavored with a variety of toppings
Prep Time 5 minutes mins
Dehydrate 21 hours hrs
- 8 apple fuji
- 2 apple granny smith
- 8 apple pinata
Peel, core, and spiral cut apples
Cut along one side to create flat rings
Sprinkle with seasonings/toppings
dehydrate for 12 hours at 135F
Dehydrate again for 9 hours at 120F
For this batch I tried the following seasonings:
- buttered popcorn flavoring
- garlic and herb seasoning
- cinnamon
- sugar & cinnamon
- salt
- marinade in apple cider vinegar
Using the standard cutting shaft on the johnny apple peeler made the apples about a 1/4 inch thick. After more than 12 hours of drying at 135F the apples didn’t have a crispy chip texture so I tried another 9 hours at 12F. Even after the extended time they would break after slightly bending but weren’t like “chips”. I ordered the thin shaft for the peeler/slicer and will try that when it arrives to get thinner apple chips that are crispy.
All the flavors tasted good. The salted ones didn’t have enough salt to make them taste salty and didn’t taste great with the apple flavor anyway. The apple cider vinegar ones were soaked for about 30 minutes and have a distinct cider taste but aren’t overpowering. The garlic and herb was probably the most out of place flavor combination with the apple but were still good. 
