1. Cut the apples into quarters and remove any rotten, bruised or wormy parts.
*I use a mandolin slicer because it makes each slice the same size. This means that all of your apple chips are done drying at the same time. When I lived at home I just used a knife to cut up the chips, but some were thicker than others so I ended up running the dehydrator longer than necessary. You could use any kind of slicer or even a knife for this job.
As with my applesauce, I don't bother trying to keep the apple slices white or remove the skins. Skinning and slicing would be easy if you had a peeler/slicer/corer, but then it would be hard to cut out wormy parts. For my apples, a mandolin slicer works the best.
Do you like apple chips? Have you ever made them before? Leave a comment!