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

Method 1: Dehydrator

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

Method 2: Oven

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

How to Store

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