Dried Apple Rings

Name: Apfelringe
Total time: 6 h
Ingredients: 1000 g Äpfel (z.B. Boskop oder Elstar); 30 ml Zitronensaft; 500 ml Wasser (für Tauchbad); 5 g Zimt gemahlen; 10 g Zucker (optional)

OtherOtherDehydratingEasy6-10 hrs55-65 °C

Classic dried apple rings with cinnamon and a pinch of sugar – a traditional snack and ideal addition to muesli or porridge. A lemon water bath prevents browning and preserves the light colour of the slices. The finished dried rings are chewy-soft and intensely aromatic.

Ingredients(for 1 kg)

Apples (e.g. Boskop or Elstar)1000 g

Lemon juice30 ml

Water (for soaking bath)500 ml

Ground cinnamon5 g

Sugar (optional)10 g

Instructions

Preparation

20 min.

Wash, core and cut apples into 4-6 mm thick rings. Immediately place in lemon water (lemon juice + water) and soak for about 5 minutes to prevent browning.

Seasoning

10 min.

Remove apple rings from the water, drain well and pat dry with a clean cloth. Dust with cinnamon and sugar if desired.

Dehydrating

6-10 hours

Place the rings side by side (not overlapping) on the dehydrator trays. Dehydrate at 55-65 °C until the rings are leathery-soft and no longer break when bent.

Conditioning & Storage

24 hours

Allow finished rings to cool and condition loosely in a glass container for 24 hours (shake daily) to equalize residual moisture. Then store airtight.

Pro Tip

An apple corer makes uniform coring easier. For crispier chips, the temperature can be increased to 70 °C towards the end – but watch carefully to avoid burning.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free