Homemade apple rings are a delicious snack. Make big batches of these and store them in a tightly sealed container, they'll store for months. That is, if they don't get eaten right away!
Wash, peel and core apples.
Slice apples thinly and evenly (1/4 inch), use a mandolin if possible.
If desired, soak slices in a mix of 1/4 cup lemon juice and 1 quart water to avoid any browning.
Place rings on dehydrator trays leaving a little space around each slice for air circulation. If you soaked your apples, shake off as much excess liquid as possible before laying on tray.
Sprinkle slices with a light dusting of cinnamon.
Dehydrate at 135°F (57°C) for 6 to 8 hours.
Check apples for any moisture on outside and inside. The slices should feel dry and leathery without any tackiness. Rip a slice in half to see if there is any moisture on the inside - it should look like dry dense sponge.
Allow to cool several hours before storing in an airtight bag or container.
Store in a dry, cool, dark place for several months (if you don't eat them all!)
It's easy to increase or decrease the amount of apples in this recipe. I use an apple peeling, slicing and coring machine and a large 9 tray dehydrator to make my apple rings. I fit about 3 apples per tray. Yield 1 gallon or 1 ice cream pail of dried apple rings