Apples: You can use any type of apples you have on hand (granny smith, red delicious, fuji, golden delicious, gala, etc). Make sure to use a mandoline slicer to make sure the apple slices are evenly thin.

Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed till very fine. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Brown Sugar: I used dark brown sugar, but light brown sugar, cane sugar or coconut sugar will work too. If you are diabetic or insulin-resistant, I highly recommend using brown granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).

Cinnamon: I love the combination of ground cinnamon with apples for a cozy fall vibe. Plus, the cinnamon adds a beautiful brown color to the apple chips.

Storing: These apple chips are best eaten on the same day as they will lose their crispiness as time passes. If you have any leftover, store them in an airtight container for up to 2 days. If you want to re-crisp them before eating, simply place them in the heated air fryer or oven for a few minutes to crisp them up again.

Note: This recipe was originally published in November 2013, but has since been republished to include better photos, clearer step-by-step instructions and recipe notes and substitutions.