I used 2 honeycrisp apples, peeled, cored, and sliced on a thicker setting (approx 1/4″) on the mandolin. Next time, I will leave the skin on since it probably doesn’t make a huge difference in texture and less loss/trim. I will also stick to a consistent 135 degrees. Because I was dehydrating these with pineapple and jerky, it took approximately 6 1/2 hours… 5 ½ hours at 155 degrees and 1 hour at 135 degrees. The ending texture should be pliable but not break on a bend. I could snack on these all day! 🙂
food spark. 