• First you are going to wash, core and peel the apples. Using a sharp knife, a mandoline slicer or an old-fashioned apple slicer! Slice the apples as thinly as you can. You want to aim for about ¼ inch thick.
• If you want to keep the apples from browning, then toss your apples in the lemon juice in a large bowl ensuring the are fully covered. Let them sit for 30 minutes and then pat the apple rings with a cloth, towel or napkin.

USING A DEHYDRATOR

• Spread the apples in a single layer on the food dehydrator trays. Sprinkle them with the cinnamon. Dehydrate the apples at 135 degrees for 6 to 8 hours. No need to flip them. Do not open the dehydrator door!

USING AN OVEN

• Preheat the oven to 150 degrees (or the lowest temperature setting possible).
• Spread the apple slices in a single layer on wire baking or cooling rack. Sprinkle with cinnamon then place the racks in the oven.
• Close the oven door but prop it open slightly to allow for air circulation.Bake for 5 to 8 hours. This is a broad time because it is all dependent on the apple thickness, your specific oven and the type of apple you are using.
• Remove the apples from the dehydrator or oven and check to see if they are completely dry on both sides AND the insides. The apple rings should feel almost like leather. If not keep drying them until you achieve this texture and consistency.
• Let cool for a few hours, then store in an airtight container or mason jars in a cool dark place for up to 6 months!