Preheat your oven to it’s lowest temperature, around 50C or 120F.
Place a wire cooling rack over a baking tray – this will go into the centre of your oven so adjust your shelving if necessary.
Core and thinly slice your apples – the thinner the slices the easier it will be to crisp them. If you want a chewier texture, more like fruit leather or jerky, slice them a bit thicker; around 1/4 – 1/2 centimeter or so.
Combine lemon or orange juice with water and brush onto each side of your apples to help prevent browning, before laying apple slices onto your drying rack. Take care that apple slices do not touch or overlap, to prevent sticking. Sprinkle with cinnamon if desired.
Slide apples into your oven and bake for anywhere between 3 – 5 hours, depending on thickness and desired texture, periodically checking and flipping to prevent sticking to the wire rack. The slices will shrink slightly in size but should not brown. You can check for moisture by taking one slice out of the oven to cool and try, checking for texture and crunch after 10-15 minutes or so once completely cooled.
Once desired texture is achieved cool completely before storing in an air tight container. If completely crunchy, they should last for up to a week when kept in a seal-tight container.
