Step 1

Start with clean hands, equipment, and countertops.

Step 2

Prepare the pretreatment solution: Mix 2 tablespoons ascorpic acid powder with 4 cups ol water and stir to dissolve. Alterantively, you can use equal parts lemon juice and water.

Step 3

Wash the apples and peel if desired. Remove the seeds and core using an apple corer or paring knife.

Step 4

Slice the apples into ¼"-⅜" thick rings or slices using a mandoline or sharp knife. The thinner they are, the crispier they will become in the dehydrator. As you slice them, place the cut apples into the pretreatment solution.

Step 5

Drain the apples from the pretreatment solution and gently blot them to dry with a clean cloth or paper towel.

Step 6

Arrange apple slices in a single layer on dehydrator trays, ensuring there is space between pieces to allow airflow.

Step 7

Dehydrate at 135F/57C for 6-12 hours, until dry (see note 1).

Step 8

Let the dried apples cool completely before storing.

Step 9

Short term storage: If apples will be consumed within a week or two, store in a ziptop bag or sealed container on the counter or in a pantry.

Step 10

Long-term storage: Condition by loosely packing the dried apples in a transparent, airtight container. Leave it on the counter for a week and check it daily for signs of moisture. If condensation appears, return the apples to the dehydrator (unless there are signs of mold—then, throw out the whole batch). Shake occasionally to keep the apples from sticking together.After conditioning, store in an airtight container in a cool, dark place for up to a year. Vacuum sealing will help extend the shelf life and quality of the apples.