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Weekday Dried Apple Ring Recipe

A 5lb bag of apples will make an ice cream pail full of apple rings. But they never last long; they’re a hot commodity in our house. They’re definitely one of the easiest snacks to make, store and take along anywhere.


  • You don’t need to add any sweeteners when drying apples. The natural sugars in the apples get more intense during the drying process making them sweet enough for everyone to enjoy.

  • Preferably using Spartan, Granny Smith or McIntosh apples that aren’t too sweet. Some apples like Galas become almost too sweet when dried.
  • Soaking, dipping or spraying apple slices with lemon juice or salt to prevent browning is completely optional. Look at the photo below, the apples in the center were soaked in lemon juice and water, the others were not. Because the difference is so little, I’ve stopped using any anti-browning techniques when drying apples.

  • If you prefer the brighter apple rings, soak apple rings in a solution of 1/4 cup (125 ml) lemon juice to 1 quart (1 litre) cold water.

  • Accept the fact that homemade apple rings will not be exactly like store bought apple rings, they won’t be as soft or pliable. Why? Because most store bought varieties have added preservatives so they can be stored for long periods with a higher moisture content. Your homemade apple rings don’t have any preservatives so they have to be drier in order to store well.


Homemade apple rings are a delicious snack. Make big batches of these and store them in a tightly sealed container, they'll store for months. That is, if they don't get eaten right away!

PREP TIME : 30 min
COOK TIME : 6 hr
TOTAL TIME : 6 hr 30 min


  1. 5 lb apples
  2. 3 Tbsp cinnamon
  3. 1/4 cup lemon juice (optional)


  1. Wash, peel and core apples.
  2. Slice apples thinly and evenly (1/4 inch), use a mandolin if possible.
  3. If desired, soak slices in a mix of 1/4 cup lemon juice and 1 quart water to avoid any browning.
  4. Place rings on dehydrator trays leaving a little space around each slice for air circulation. If you soaked your apples, shake off as much excess liquid as possible before laying on tray.
  5. Sprinkle slices with a light dusting of cinnamon.
  6. Dehydrate at 62°C for 6 to 8 hours.
  7. Check apples for any moisture on outside and inside. The slices should feel dry and leathery without any tackiness. Rip a slice in half to see if there is any moisture on the inside - it should look like dry dense sponge.
  8. Allow to cool several hours before storing in an airtight bag or container.
  9. Store in a dry, cool, dark place for several months

Tags: Recipe


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