Apple Crisps in a Dehydrator: Bramley vs Cox (UK)

Crunchy, sugar-free apple crisps from British apples, and which variety works best.

Why make it

Britain grows some of the best apples in the world, and an autumn glut from the garden or allotment disappears fast in a dehydrator. Apple crisps are a lunchbox favourite, they need nothing added, and a full set of trays shrinks into a single jar.

We tested the question everyone asks: is a cooker or an eater better for crisps?

Ingredients

• 1 kg apples (about 6–8): Cox's Orange Pippin, Braeburn, Gala or Bramley
• 1 tbsp lemon juice in 500 ml cold water (optional, to limit browning)
• Optional: ½–1 tsp ground cinnamon

Equipment

• Ezidri Ultra FD1000 with 3–5 trays
• Mandoline with a hand guard (or a very sharp knife)
• Apple corer

Method (summary)

1. Core the apples (no need to peel) and slice into 3 mm rounds for crisps, or 5 mm rings for chewy apple rings.
2. Dip the slices in lemon water for a minute and drain well.
3. Lay out in a single layer; slices can touch but not overlap. Dust with cinnamon if you like.
4. Dry at 55°C for 6–10 hours (crisps) or 8–12 hours (rings).
5. Cool a slice for five minutes: crisps should snap; rings should be leathery and dry.

How to tell it's dry, storage and rehydrating

Dry when: crisps snap cleanly once cool; rings are leathery with no moist centre when torn.

Storage: crisps absorb moisture from the air quickly, so seal them in an airtight jar as soon as they're cool. Best within 2–3 months; rings keep for 6 months or more. If crisps soften, 30–60 minutes back on the dehydrator at 55°C will restore them.

Rehydrating rings: cover with boiling water or apple juice for 15–20 minutes for crumbles and pies.

FAQ

What temperature do you dehydrate apples at?

55°C works well for crisps and rings on the Ultra FD1000. Higher temperatures can brown and harden the outside before the middle dries.

How long does it take to dehydrate apple chips?

Roughly 6–10 hours for 3 mm slices, depending on the variety, how full the trays are and the humidity in your kitchen.

Do I need to peel apples before drying?

No. The peel holds the slice together and adds colour. Peel if you prefer a softer ring.

Why are my apple crisps chewy?

They need longer, or they were sliced too thick, or they've absorbed moisture after drying. Crisp them up again on the dehydrator and store airtight.

Related recipes and guides

• Homemade mincemeat with home-dried fruit
• Blackberry and apple leather
• How to store and rehydrate dried food

Some food images are illustrative.