Sometimes the best snacks are the simplest ones. These gluten free crispy cinnamon apple chips are proof of that.

You only need a few basic ingredients to make these, and the whole process is very straightforward. Slice, season, bake, and you’re done.

What I love about this recipe is that it’s naturally gluten free without any substitutions or special products. Just real, simple food that everyone can enjoy, whether you eat gluten free or not.

The cinnamon and sugar combo gives these apple chips a warm, cozy flavor that works perfectly as an afternoon snack or even a light dessert. They get nice and crispy in the oven, almost like thin apple cookies but way lighter.

If you’ve never made apple chips at home before, this is a great recipe to start with. It’s beginner friendly and pretty much foolproof.

Why You’ll Love This Recipe

Only 3 Ingredients – You just need apples, cinnamon, and sugar. That’s it. No long grocery list, no fancy ingredients, and nothing you can’t find at any regular store.

Naturally Gluten Free – These apple chips are made from whole, naturally gluten free ingredients, so there’s zero risk of hidden gluten sneaking into your snack.

A Healthier Chip Alternative – When you’re craving something crispy and snackable, these cinnamon apple chips satisfy that crunch without the grease and heavy calories that come with regular potato chips.

Perfect for Meal Prep – You can make a big batch of these apple chips ahead of time and store them for the week. They’re great to toss into lunchboxes or grab on your way out the door.

Ingredients

2 large Apples
1 tbsp Cinnamon
1 tbsp Granulated Sugar

How to Make

Step 1

Preheat oven to 200F and line two baking sheets with parchment paper.

Step 2

Wash the apples and slice them horizontally as thin as possible, removing any seeds you find along the way.

Step 3

Arrange the apple slices in a single layer on the prepared baking sheets without overlapping.

Step 4

In a small bowl, mix the cinnamon and granulated sugar together, then sprinkle the mixture evenly over the apple slices.

Step 5

Bake for 1 hour, flip the slices over, and bake for another 1 hour until curled and dry.

Step 6

Remove from the oven and let them cool completely so they can crisp up before eating.

Helpful Tips

Use a Mandoline for Even Slices

The biggest thing that will make or break this recipe is how thin and even your apple slices are. If some slices are thick and some are thin, the thin ones will burn while the thick ones stay chewy.

A mandoline slicer makes this so much easier and gives you perfectly even slices every time. Set it to about 1/16 of an inch if yours has measurements.

If you don’t have a mandoline, use your sharpest knife and go as slow as you need to. Take your time and try to keep every slice about the same thickness so they all bake at the same rate.

Pick the Right Apples

Firmer apple varieties like Fuji, Honeycrisp, or Granny Smith work best here because they hold their shape while baking for two hours. Softer apples tend to fall apart or turn mushy instead of getting crispy.

Granny Smith will give you a tart chip that balances nicely with the cinnamon sugar, while Fuji and Honeycrisp are naturally sweeter if that’s more your thing.

Whatever you pick, make sure the apples are fresh and firm. Apples that are already soft or mealy won’t crisp up the way you want them to.

Don’t Overlap the Slices

It might be tempting to squeeze all the slices onto one baking sheet, but overlapping them is a big mistake. Anywhere two slices touch, the moisture gets trapped and those spots stay soft and soggy instead of drying out.

Give each slice its own space on the baking sheet with a little gap around it. This lets the hot air circulate around every slice evenly.

Two large apples will probably fill up both baking sheets. If you have more slices than space, just bake them in batches rather than crowding them together.

Frequently Asked Questions

What type of apples work best for these cinnamon apple chips?

Firm, slightly tart apples like Granny Smith, Honeycrisp, or Fuji work best because they hold their shape well during baking and give you a nice crispy result.

Softer varieties like Red Delicious tend to get mushy instead of crispy, so it’s best to avoid those for this recipe.