California Farm Student Dried Apple Snacks

Name: California Farm Student Dried Apple Snacks
Yield: 1 person all year
Cuisine: American
Ingredients: 1 apple, washed

Hobby Horseman @HobbyHorseman

California, United States

If you are a student and have a sunny window or an air fryer, a microwave, or a hot plate, and a knife and fork, you can make and eat dried apple snacks all year. No coring or peeling needed.

#backtoschool

If you are a student and have a sunny window or an air fryer, a microwave, or a hot plate, and a knife and fork, you can make and eat dried apple snacks all year. No coring or peeling needed.

#backtoschool

Hobby Horseman @HobbyHorseman

California, United States

If you are a student and have a sunny window or an air fryer, a microwave, or a hot plate, and a knife and fork, you can make and eat dried apple snacks all year. No coring or peeling needed.

#backtoschool

If you are a student and have a sunny window or an air fryer, a microwave, or a hot plate, and a knife and fork, you can make and eat dried apple snacks all year. No coring or peeling needed.

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Ingredients

Varies

1 person all year

1apple, washed
Equipment: knife, fork. Drying source: airfryer, microwave, sunny window, hotplate, paper bag for insect free storage
Cost: electricity cost at 35 cents per 1000 watt hour, airfryer needs 500 watts for 4 apples, microwave needs 60 watts for one apple, hotplate needs 60 watts for one apple. Sunny window is free
Prick

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Steps

Varies

1

Prick apple top to bottom with fork to mark even horizontal slices
2

Slice horizontally with knife. Slices will be 1/4 inch thick. Makes 11 to 12 slices.
3

Dry: precook 1 minute in microwave, lay in sunny spot to dry, or in airfryer, or on hot pad. Ready when chewy.
4

You can also slice bananas and mushrooms to dry this way
5

Store in paper bag, folded to keep flies out. Do not store in fridge. Eat one fruit a day.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on September 01, 2025 07:08

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.