Embrace the flavours of fall with these crunchy, Caramel Apple Pie chips!

Infused with the nostalgic taste of caramel, apple pie, and vanilla cookie, these chips are baked—not fried—and contain no added sugar. The combination of flavours brings the warmth and richness of a caramel apple pie to life. Perfect for school lunches, hikes, road trips, or just to keep in your snack drawer, this recipe gives you all the cozy, comforting flavours of autumn in a healthy, allergy-friendly snack.

Feel free to mix it up—switch out the flavours or try a different variety of apples for your own unique twist on what we know will quickly become a fall favourite snack!

Caramel Apple Pie Chips

Course Snack

Prep Time 5

Cook Time 2 30

Cool Time 30

Equipment

mandolin

Ingredients

3 large crisp apples of choice such as Honey Crisp Fuji or Pink Lady
1 tbsp neutral oil such as avocado or vegetable
40 drops Hedessent Apple Pie Flavour Drops
25 drops Hedessent Caramel Flavour Drops
20 Hedessent Vanilla Cookie Flavour Drops
Salt

Instructions

Preheat oven to 200° F. Line two baking sheets with parchment paper or silicone mats.
In a small bowl, combine the oil and all flavour drops. Set aside.
Using a mandolin, carefully slice the apples into approximately 1/8-inch thick rounds. Alternatively, you can use a sharp knife to slice the apples as thinly as possible (if using a knife you will need to bake the longer as they will be thicker).
Arrange the apple slices in a single layer on the baking sheets. Remove any seeds.
Use a pastry brush to lightly brush on the flavoured oil. Lightly sprinkle over some salt.
Bake for 1 hour. Flip and bake for an additional 1- 1 1/2 hours. To determine when the chips are ready, remove one from the oven and let it sit at room temperature for 5 minutes. If it becomes crispy, they are ready. If not, continue baking in 15-minutes increments. The total cooking time and the final colour of the apple chips will be dependent on the moisture level of the apples you choose.
Once done, turn off the oven but let the apple chips cool in the oven for an additional 30 minutes to ensure any remaining moisture is cooked out.
Remove from the oven. Once fully cooled, store in an airtight container for up to 1 week.

Meet Autumn Ongaro

Autumn is a food photographer, recipe developer, food educator, and gardener. She conjures divine dishes using the bounty of fresh, seasonal ingredients as her inspiration. Autumn’s recipes are flavour forward, approachable and aim to inspire connection to each ingredient. Her newly published book FEAD: A Taste of Home in Norfolk County carries you through the four seasons as she shares the histories of local farms and transforms their beautiful crops into approachable dishes. You can follow along with her delicious adventures on Instagram @evolvingautumn.