PREP BAKING SHEET: Preheat oven to 200 F. Line 2 baking sheets with parchment paper.
SLICE APPLES: Using a mandolin slicer (or very careful super impressive sharp knife skills), slice apples ⅛” thick. You don’t need to core or peel the apples beforehand. Just make sure you’ve given them a good rinse and you can use your fingers to knock out any seeds or bits of stem out of your slices. Lay apple slices out on the parchment paper lined baking sheets, making sure the slices do not overlap.
SPICE: Sprinkle lightly with cinnamon. Do this the same way you would salt something, holding the cinnamon shaker high up from the baking sheet so that it separates evenly in the air on its way down to the apple slices.
BAKE: Bake for 1 hour 30 min. Remove trays from oven, flip the slices over. Rotate the trays in the oven (swap the one that was on the top rack to the bottom rack, and vice versa). Bake for another 1 hour 30 min until the chips are crispy with wavy, curled edges.* Allow to cool on the tray for 5-10 minutes. Remove from tray and store in an airtight container at room temperature.
Notes
* If they aren’t perfectly crispy when you first bite into these straight off the tray, don’t fret. They will get crisper as they cool. You just don’t want them to still feel wet to the touch or squish in half when you try to pick one up. If this happens, put them back in the oven for 10 more minutes.These take a little longer to crisp since we are keeping them naturally sweetened and not adding any additional sugar.