How to Make Homemade Apple Rings in the Dehydrator

Ingredients

• 5 lb Apples (Firm, slightly tart varieties such as Spartan, Granny Smith, Braeburn, Ambrosia, or Pink Lady work best. Avoid overly sweet apples like Gala if you prefer a less intensely sweet dried ring. Select apples of similar size for consistent drying.)
• 3 Tbsp Cinnamon (Optional, adjust to taste. Can be substituted with other spices such as nutmeg, allspice, or apple pie spice. Omit for plain apple rings.)
• 1/4 cup Lemon Juice (Optional, helps prevent browning. Use with 1 quart (4 cups) of water for soaking apple slices. Lime juice may be substituted.)

Instructions

1. Gather all necessary equipment and ingredients: apples, cinnamon (optional), lemon juice (optional), dehydrator, apple peeler/corer/slicer (recommended), mandoline (optional), large bowl, and paper towels.
2. Thoroughly wash the apples under cool running water.
3. Prepare lemon water bath (optional): In a large bowl, combine 1/4 cup of lemon juice with 4 cups of cold water. This bath prevents browning of the apple slices.
4. Peel apples (optional, but recommended for better texture). An apple peeler/corer/slicer makes this step quicker and easier. If leaving the peels on, consider using organic apples.
5. Core the apples. If you're using an apple peeler/corer/slicer, this should happen automatically.
6. Slice the apples into thin, even rings about 1/4 inch thick. Use a mandoline for consistent thickness. Uniformity ensures even drying.
7. If using the lemon water bath, immediately place the apple slices into the lemon water as they are sliced to ensure all surfaces are coated, preventing oxidation and maintaining a brighter color.
8. Allow the apple slices to soak in the lemon water for approximately 10 minutes.
9. Remove the apple slices from the lemon water bath and thoroughly pat them dry with paper towels. Removing excess surface moisture helps to speed up the dehydration process.
10. Arrange the apple rings in a single layer on the dehydrator trays, ensuring the rings do not overlap. Proper air circulation is crucial for even drying; leave about 1/4 inch of space between each slice.
11. If using cinnamon, lightly sprinkle it evenly over the apple slices once they are arranged on the trays. Avoid clumping.
12. Dehydrate the apple rings at 135°F (57°C) for 6 to 8 hours. Drying time depends on the dehydrator model, humidity, and slice thickness. Begin checking for dryness at 6 hours.
13. Check apple slices periodically for dryness. They should feel dry and leathery, yet pliable. They should not be sticky or have any visible moisture.
14. To test for dryness, remove a slice and tear it in half. The inside should appear dry, dense, and slightly spongy, with no visible beads of moisture. If moisture is present, continue dehydrating.
15. Continue dehydrating, checking every hour until the desired dryness is achieved.
16. Once properly dehydrated, remove the apple rings from the dehydrator trays and allow them to cool completely on a wire rack. Cooling prevents condensation and potential mold growth during storage.
17. Store the cooled apple rings in an airtight container or resealable plastic bag. Vacuum-sealing is ideal for longer-term storage. Store the container in a cool, dry, and dark place for several months. If properly dried and stored, they can last up to a year.