1. Wash apples thoroughly and pat dry.
2. Peel, core, and slice into ¼-inch rings (or use an apple peeler/corer/slicer).
3. Cut spiral slices in half for more even drying.
4. Optional: Soak slices in lemon water for 5 minutes to reduce browning.
5. Arrange slices in a single layer on dehydrator trays or parchment-lined baking sheets.

Method 1: Dehydrator

1. Set dehydrator to 135°F.
2. Dry apples for 8–12 hours, rotating trays as needed.
3. Apples are ready when leathery and fully dry with no moisture pockets.

Method 2: Oven

1. Set oven to its lowest temperature (170–200°F).
2. Place trays in oven and prop the door open slightly to allow moisture to escape.
3. Dry for 6–10 hours, flipping slices every 2 hours.
4. Check often after the 6-hour mark to avoid over-drying.

How to Store

1. Allow apples to cool completely, then check for dryness (they should be leathery and pliable).
2. Condition by placing apples in a jar for 7 days, shaking daily. If condensation appears, dehydrate longer.
3. Store in airtight jars or containers in a cool, dark place.