Oven-Dried Apples

Oven-Dried Apples

The Spruce / Stephanie Goldfinger

Prep: 20 mins
Cook: 0 mins
Dry Time: 10 hrs
Total: 10 hrs 20 mins
Servings: 32 servings
Yield: 32 pieces
Nutrition Facts (per serving)
48 Calories
0g Fat
13g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 32
Amount per serving
Calories 48
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 8%
Total Sugars 9g
Protein 0g
Vitamin C 4mg 21%
Calcium 13mg 1%
Iron 0mg 1%
Potassium 97mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Dried apples are a tasty, portable, and healthy snack. Perfect for the lunch box or to curb a late morning or afternoon hunger, dried apples can be used in multiple recipes, such as cakes, cupcakes, trail mix, and granola, or as yogurt and ice cream toppings. Plus, unlike dried fruit you might encounter at the supermarket, this recipe contains no added sugar.

To ensure the dehydrated version is at its best, use the freshest and most flavorful apples you can find. Gala, Fuji, Golden Delicious, or Honeycrisp are perfect for oven-drying, but any sweet apple will yield a delicious snack.

This oven-dried apple recipe has few steps but requires almost a full day. Plan ahead because you need to be around to check on the progress.


  • 8 quarts water

  • 1/2 cup vinegar, or lemon juice

  • 16 medium apples, washed

Steps to Make It

Prepare the Fruit

  1. Gather the ingredients. Heat the oven to its lowest setting, usually between 140 F and 150 F.

    Oven-Dried Apples ingredients

    The Spruce / Stephanie Goldfinger

  2. In a nonreactive bowl, mix water and vinegar (or lemon juice).

    Water and vinegar in a bowl

    The Spruce / Stephanie Goldfinger

  3. Use a vegetable peeler to remove the skin off the apples.

    Peeled apples in a bowl

    The Spruce / Stephanie Goldfinger

  4. Core apples with an apple corer or slice each apple into quarters. Cut off tough center of each piece.

    Apples with the core removed, in a bowl

    The Spruce / Stephanie Goldfinger

  5. Using a sharp knife, cut apples into 1/4-inch-thick slices. As you slice apples, drop pieces into prepared acidulated water to prevent browning. Let slices soak while you finish slicing remaining apples.

    Apple slices in a bowl of water and vinegar

    The Spruce / Stephanie Goldfinger

  6. Drain apple slices in a colander, letting them sit for 2 to 3 minutes to drain off as much water as possible. If apple pieces are too moist, they will steam instead of dry in oven. To remove excess moisture, place slices on top of a clean kitchen towel and pat dry with a paper towel.

    Apple slices in a colander

    The Spruce / Stephanie Goldfinger

  7. Place cooling racks inside baking sheets and arrange apples on racks so slices are not touching.

    Apples on a cooling rack

    The Spruce / Stephanie Goldfinger

  8. Place baking sheets in the oven. If you don't have a convection oven, prop oven door open with the handle of a wooden spoon to let steam and moisture escape. Let apples dry until they are a leathery or crispy texture, depending on your preference; this can take anywhere from 6 to 10 hours. If your oven is hotter in some spots than others, turn baking sheets around occasionally so that pieces dry evenly. Once apples have the desired texture, remove from the oven. You won't be completely sure if the apple pieces are fully dehydrated until they have cooled. Let apples cool on trays for 20 minutes.

    Baked apple slices on a cooling rack baking sheet

    The Spruce / Stephanie Goldfinger

  9. After 20 minutes, tear a piece of the fruit in half. There should be no visible moisture along the surface of the break. If the apple is still soft, return to oven for a bit longer. Start with 30 minutes and check for moisture again.

    Oven-Dried Apples on a cooling rack

    The Spruce / Stephanie Goldfinger

Conditioning Dried Fruit

Even after the apples are correctly dehydrated, there may still be some residual moisture in the fruit that you can't feel. This shouldn't typically be enough to prevent the fruit from being safely preserved and mold free. You will, however, have a tastier, better product if you "condition" the dried fruit, which ensures that all the pieces are fully dry and contain the same humidity level. This process redistributes the fruit pieces as well as any moisture they may still contain.

  1. Place dried, cooled apple slices into glass jars, filling each no more than 2/3 full. Cover jars and shake a couple of times a day for one week. If moisture builds up, redry them.
  2. Once dried apples are conditioned and there's no condensation on the inside of your jar, store in airtight containers away from direct light or heat. It's OK to fill jars completely at this point.

How to Store Dried Apples

Store dried fruit in a sealed container in a cool dry place, and it should be good for up to a year.


  • Although you can leave the apple skin on, it will be sharp-edged and tough once dried.
  • Don't discard the peels and cores. They can be used to make apple scrap vinegar, apple scrap jelly, and homemade apple pectin.
  • Drying the apples on racks is key because it helps release moisture and stops them from "cooking" and becoming soft.
  • If any condensation shows up on the sides of the jars while conditioning the fruit, it isn't dry enough. Place it back into the oven on the lowest setting for an hour or two.