Dried, sliced apples make delicious, nutritious snacks. We have used a table-mounted, hand cranked apple peeler/corer/slicers with good results–nice slices of uniform thickness–or a mandolin slicer works great, too. You can decide whether you prefer to leave the skins on, or take them off.
The most important factor is the apple itself: choose a firm, meaty textured apple, with LOTS of flavor and at least a little tang, because the sweetness will intensify as the apple dehydrates. Our favorite variety is Gold Rush, but Crimson Crisp, Pink Lady and Granny Smith apples will also work well.
We place the slices on the dehydrator trays at a low heat for 12 hours . You can also do this in a conventional oven on your very lowest heat setting, but watch carefully to be sure they don’t start to brown.