How to Dehydrate Apples (without sugar, 3 ways!)

Dehydrating is a favorite way to preserve fruit because it’s hands off. Plus dehydrated fruit is so snackable, my kids devour them! Have you noticed the price of dehydrated apples though? The yield is so low, but the price most certainly isn’t. So you want to know how to dehydrate apples at home, let’s do it!

Equipment

There are several different ways you can accomplish dehydrated apples, or apple crisps.

First, the cutting equipment. It can be as simple as a knife you use to slice thin pieces, discarding the core. Or you can use a corer, mandoline, spiralizer, you name it. 

The important thing to remember about cutting apples is to have uniform thickness. You may be surprised to know that you can cut thicker pieces (I actually prefer these) and they tend to have more girth, a little more chew, than crisp. With chewy apples, please understand the food safety. 

Now, for the dehydrating equipment. If you own a dehydrator, great, use that to save you some oven space. However, you can easily make dehydrated apples in your oven, on a cooling sheet in a few hours. Alternatively, you can use an air fryer and be done in under a half an hour! 

How to dehydrate apples

1. Wash and core the apples
2. Soak the apples in a lemon juice bath for about 10 minutes to help retain vitamin C and prevent browning.
3. Season as desired, I love adding cinnamon and ginger to amp up the nutrition and flavor!
4. Arrange them on your choice of equipment, in a single layer, allowing for air flow
5. Find something else to do while your apples dehydrate 🙂

Best apples to make into dehydrated apples

We live in the Midwest, and have apples literally falling off our trees in the fall. Honestly, my favorite apples to dry are a combination of gala, honey crisp, golden delicious and anything that we have a plethora of. 

Not a scientific response at all, I just use what we have!  

How long does it take to dehydrate apples?

The duration depends on a few factors; the juiciness of the apple, thickness of the slices and method you choose to dry. 

Typically the times go as follows for relatively thin slices (shy of ¼” thick):

• Oven at 200 for about 3 hours on a cooling rack (to allow for air flow)
• Air fryer for about 15 – 20 minutes
• Food dehydrator for about 24 – 48 hours, there are also differences between vertical and horizontal dehydrators. I have an older vertical one that can take a few days. Newer, horizontal trays only take a day.

Maximize their nutrition!

Maximizing the nutrition of dehydrated apples involves selecting the right apples, preparing them properly, and using methods that retain as many nutrients as possible during the dehydration process. Here are some tips to help you achieve that:

1. Select Nutrient-Dense Apples:

   – Choose organic apples when possible to avoid pesticide exposure, which can be concentrated in the skin. Apples are a food that should be purchased organically if possible.

   – Pick fresh, ripe apples since they contain the highest levels of vitamins and antioxidants.

2. Leave the Skin On

   – The skin of apples contains fiber, vitamins, and polyphenols (antioxidants), so dehydrating apples with the skin on will preserve more nutrients.

3. Pretreat Apples to Minimize Nutrient Loss

   – Use a lemon juice soak: Soak apple slices in a solution of lemon juice and water (1:1 ratio) for 10 minutes before dehydration to prevent browning and protect vitamin C.

4. Use Low and Consistent Heat

   – Dehydrate at low temperatures (around 115°F to 135°F) for a longer period to retain more vitamins and minerals. High heat can degrade some heat-sensitive nutrients like vitamin C and polyphenols.

   –  Opt for a food dehydrator instead of an oven if possible, as it allows for better control of temperature and airflow.

5. Store Properly

   – Store dehydrated apples in an airtight container in a cool, dark place to prevent further nutrient degradation due to light, oxygen, or heat exposure.

   – For long-term storage, consider vacuum sealing to maintain freshness and nutrient content.

6. Pair with Nutrient-Boosting Ingredients

   – Add spices like cinnamon, ginger, or nutmeg during dehydration. These spices have their own antioxidant properties and the potential to improve your gut health.

   – Pair dehydrated apples with nuts or seeds for a snack that offers healthy fats, protein, and additional micronutrients.

By paying attention to the selection, preparation, and drying process, you can maximize the nutrient retention in your dehydrated apples.

How to keep apples from browning

A lemon juice soak will do the trick. In addition to preventing browning, it will add and prevent excessive vitamin C loss plus add flavor! If possible try to use the “good” lemon juice, look for a brand whose ingredients read, “organic lemon juice”, I like the brand Lakewood best. 

Do you have to soak apples before dehydrating?

You don’t have to, but it’s a good idea for a few reasons. Soaking in a lemon juice mixture, or simply adding cinnamon can prevent browning and add flavor and nutrition. 

How to eat dried apples

Simply snacking on them is perfect, and our favorite way. Other suggested uses include:

• Adding to salads
• Rehydrate for dips or purees
• Add to a trail mix
• Add to muffins, cookies or the like
• Top a smoothie (for that crunch that tells your brain to digest!)

Do I need to skin or peel my apples?

No. In fact, I find the texture and color of the peel quite attractive on dried apples. Plus, the apple peel contains about 4 times the amount of phenolics and double the fiber than the flesh of an apple. 

Water content of dehydrated apples & food safety

A really important point to make here about dehydrating food is the final water activity of your dried apples.  

If you prefer your apples more on the chewy side, versus crispy, this indicates a higher water content, or apples that still have “some juice”, so to speak. This is absolutely okay, just be aware that they may not last as long, and are more prone to microbial growth like mold or yeast. 

To be on the safe side, store “chewy” dried apples in the fridge. Always store dehydrated apples in an airtight container in a cool, dry area. And, be sure to eat them within about three to six months, depending on your apples.

Also, a note that if you have one moist apple (maybe it was thicker than the others), after storing it will lend water to all of the apples and soften all of them. Similar to making trail mix with raisins and nuts, after a couple days the nuts lose their crunch. Just be aware!