Apple Chips Recipe | Diethood (2024)

FAQs

Why aren't my apple chips crispy? ›

Expert Tips. Thin slices are best! If you slice the apples more than 1/8 inch thick, they will still be delicious, but they won't be as crisp.

If you're trying to make crispy apple rings, keep in mind that the slices will get crispier as they cool off. Slicing the apples too thick or too thin will cause them either to burn or remain chewy and take longer to dehydrate.

Treat apples before drying to prevent excessive browning. The treatments also help to preserve the flavor and vitamins of the fruit. The simplest pre-treatment is to soak freshly cut slices for 10 minutes in a solution of one part bottled lemon juice to one part water.

Arrange apple slices in a single layer on dehydrator trays, ensuring there is space between pieces to allow airflow. Dehydrate at 135F/57C for 6-12 hours, until dry (see note 1).

Apple M-series chips are vulnerable to a side-channel attack called “GoFetch,” which exploits data memory-dependent prefetchers (DMPs) to extract secret encryption keys.

The difference lies in their starch content and structure. Waxy potatoes are amazing for boiling as they keep their shape, but floury potatoes fry up crisper. Use a floury (also called mealy) potato such as Russet or Shepody for your chips and you'll have better success.

You'll know your apples are done when they're dry to the touch, but double-check by folding a sample slice in half. If your oven-dried apples are done, they won't stick when you fold it; if not, it will, due to remaining sugar and moisture.

It's important the apples are the right thickness before dehydrating. Slice the apples approximately 1/3-inch thick—they should be no thicker than 1/2-inch thick. Otherwise, they won't dry well.

The best apple for dehydrating is Gala or Fuji. Both are sweet apples that make your dried apples taste like you've added sugar when you haven't! Other good options are Golden Delicious, Honeycrisp and Fuji apples. If you prefer less sweetness in your dried apples, go with Granny Smith.

Do you put anything on fruit before dehydrating? ›

Pretreating Fruits

Place cut fruits in a solution of 3¾ teaspoons of powdered ascorbic acid (or crush 20 500-milligram vitamin C tablets) or ½ teaspoon of powdered citric acid in 2 cups of water for 10 minutes before placing on trays to dry.

Store in airtight containers in a cool, dark, dry place. The shelf life of dried fruits increases when stored in the freezer or refrigerator.

1 Zone / 16 Tray / 2.56m² Tray Area

Dip apple rings into juice and set on dehydrator tray without touching each other. Set banana slices on different dehydrator tray. Sprinkle sliced fruit with nutmeg and cinnamon. Dehydrate at 135°F (57°C) for 8 to 12 hours or until fruit slices don't have any moisture spots.

You cannot overdry foods you plan on putting into storage. The drier it is, the better it will store. You might over dry fruit leather or jerky a little more than your taste preference is, but you cannot overdry food meant for food storage.

Why is Apple Crisp not crispy? Don't forget to evenly distribute the butter with the topping. That melted butter helps crisp everything up on top for the perfect texture and flavor!

Unripe or overripe apples may have a soft or mealy texture. When an apple is mature, its cells are fully developed and filled with moisture, contributing to its crisp texture. This ideal moisture level is best achieved with refrigeration to extend the apple's crunchy texture.

Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it's floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles.