Easy Homemade Dog Apple Chips
Alright, so here’s the thing.
Sometimes, we get this burst of motivation to do something cute and thoughtful for our pets—and then we hit Pinterest and immediately get overwhelmed by 40-step gourmet treat recipes that make us feel like we need a culinary degree from Paris.
This isn’t that.
This is the recipe you make when:
So if you’ve got an apple, an oven, and a dog who trusts you blindly, you’re ready.
Let’s do this.
First Things First: Why Apple Chips?
Here’s the deal. Dogs, like us, love a little crunch. But so many dog treats at the store are either:
Apple chips are simple, clean, and they give your dog a sweet, crispy snack without all the extras. Plus, apples are full of fiber, vitamin C, and antioxidants—which means they’re kind of the perfect reset treat.
And the best part? You can eat them too. So go ahead, snack away. No one’s judging.
What You’ll Need
| Ingredient | Notes |
|---|---|
| Apples (2-3) | Sweet ones like Fuji or Gala are perfect. |
| Ceylon Cinnamon (optional) | A tiny sprinkle for flavor. Only Ceylon—never cassia. |
| Water | For rinsing and soaking if needed. That’s it! |
Yup. That’s really it.
Tools You’ll Want to Have
- A sharp knife or mandoline (for slicing thinly)
- Apple corer or small knife (to remove the core and seeds)
- Baking sheet
- Parchment paper or silicone baking mat
- Oven (dehydrator works too, if you’re fancy)
- Airtight container (for storage—if they last that long)
Optional: A dog who stares at you the entire time you’re baking.
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Step-by-Step Instructions (You’ve Got This)
- Wash your apples well. Even if they’re organic, give them a good rinse. You want clean skins going into the oven.
- Core your apples. You can use an apple corer or just a knife. Make sure to remove all the seeds. Apple seeds = no good for dogs.
- Slice thin. Like, thinner-than-you-think thin. Around 1/8 inch is ideal. This is where a mandoline makes life easier, but a sharp knife and a little patience also work.
- Optional: Soak slices in lemon water. If you want to prevent browning, soak your slices in water with a bit of lemon juice for about 5 minutes, then pat dry. Totally optional.
- Lay out slices on parchment-lined baking sheet. No overlap. They need space to breathe.
- Optional: Light sprinkle of Ceylon cinnamon. Don’t go wild—just a touch for flavor.
- Bake at 200°F (93°C) for about 2 hours. Flip halfway through. Keep an eye on them during the second half. You want them dry and slightly crisp—not burned.
- Cool completely. They’ll crisp up more as they cool. Don’t skip this step or you’ll think they’re soggy when they’re not.
Done. You made dog treats. No pressure, but your pup may now think you’re a gourmet chef.
Pro Tips From a Recipe-Obsessed Human
- Slice as evenly as you can. Uneven slices = some chips will be overdone while others stay soft.
- Keep that temperature low. It’s a slow bake, not a roast. You’re dehydrating, not caramelizing.
- Don’t skip the cool down. It’s where the magic happens. Warm chips can feel soft, but they harden up as they cool.
- Ceylon cinnamon ONLY. If you’re using cinnamon, make sure it’s Ceylon. Cassia cinnamon (the kind in most spice racks) can be harmful to dogs in larger amounts.
- Start small. Give your dog one chip and see how they do. Every pup’s tummy is different.
Substitutions and Variations
| Want to Switch It Up? | Try This |
|---|---|
| No apples on hand? | Try thinly sliced pears or sweet potatoes. Both work beautifully. |
| Need a stronger crunch? | Add 10–15 extra minutes of baking, but check often. |
| Want human-style chips? | Add cinnamon and a pinch of sugar for your batch (not for your dog’s). |
| Using a dehydrator? | Set it to 135°F and dry for 6–8 hours. Easy. |
Optional Make-Ahead Tips
Honestly, this is such a simple recipe you can whip it up fresh, but if you’re the batch-and-store type:
Nutritional Breakdown
Here’s a rough look at what you’re working with per chip (depending on apple size and thickness):
| Nutrient | Approx. Amount |
|---|---|
| Calories | ~8 |
| Fiber | 0.6g |
| Sugar | 1.7g (natural) |
| Vitamin C | Trace |
| Fats | 0g |
Pretty clean, right? No additives. No fillers. Just whole-food snacking that both you and your dog can enjoy.
How to Store Leftovers (If Any)
If they go soft (which can happen), just pop them back in the oven for 10–15 minutes at 200°F and they’ll crisp right back up.
Common Questions (AKA Stuff You Might Be Wondering)
Can I use any kind of apple?
Yes! But Fuji, Gala, and Honeycrisp work best because they’re naturally sweet. Granny Smith is fine too but might be too tart for picky pups.
Is cinnamon really safe for dogs?
Only if it’s Ceylon cinnamon, and only in very small amounts. Cassia cinnamon (the common kind) has a compound called coumarin that can be harmful to dogs.
How thin should I slice them?
Around 1/8 inch or thinner. Too thick and they stay chewy; too thin and they crisp too fast or burn.
Can I use a dehydrator instead of baking?
Absolutely. Just set to 135°F and dehydrate for 6–8 hours. You’ll get an even texture with less babysitting.
Are these safe for puppies?
Generally yes, but always start with one and see how your pup reacts. If your dog has any health conditions, ask your vet first.
Wrap Up
Making your own dog treats doesn’t have to be complicated. It doesn’t need six specialty ingredients or hours of prep. Sometimes it’s just a couple of apples, a little time, and the joy of seeing your dog devour something you made with your own two hands.
So if you try this, let me know! Seriously, I’d love to hear how it turned out. Did your dog lose their mind? Did you eat half the tray before they even cooled? I have questions.
Leave a comment below, ask anything you want, or share your own pup-approved twist.
We’re all just doing our best, one apple chip at a time.
