Dried apples are insanely easy to make. Whether you prefer your apples dried to a crisp or left a bit chewy, bare or powdered with cinnammon, tart or sweet, the principle is the same. The thinner and more even the slices the better. Firm, less ripe apples work better than softer ones.
I use a mandoline to slice mine, being careful to use the hand protector. I don’t peel my apples, and I slice right through the core, shaking out any seeds as I go. This makes for a pretty design in the center of the slices. The core can be a little chewy, and the skin has texture too when dried, so if you would rather you can core and peel your apples before you slice them.
Lay your apple slices on a wire rack. If you would like to dust them with cinnammon now would be the time, but they are delicious with nothing added as well. Set your oven as low as it will go and leave the door ajar. Check on them every hour or so, and every half hour when the house begins to smell deliciously of apple. When the side further from the door begins to appear dry, rotate the trays. Test for dryness by pushing on the apple slices, and try a few as they begin to dry to determine your ideal dryness. Let them cool thoroughly before storing in an airtight container in the fridge for up to a week, or longer if they are very crisp.