If you haven't already was, peel and core your apples.

Using a mandolin slicer make thin even slices of your apples (1/4 inch)

As you slice your apples place them in the lemon juice and water combination to keep them from browning. Don't leave them in more than 5 minutes. (optional)

Shake off any access liquid before drying.

Sprinkle the slices with cinnamon just before placing them in the dehydrator (optional)

As you place your apple rings on your dehydrator trays make sure you are not crowding them - the air has to circulate to dry them properly.

Dehydrate at 135°F for 6 to 8 hours.

Apples are done when there is no moisture inside or out. They'll feel dry to the touch and leathery. Test the inside by cutting one slice open to dryness. It should be like a dry sponge.

Let the apples sit and come to room temperature before storing.

Store in an air-tight container, food storage bags or mason jar.

Keep your dehydrated apples in a cool, dark area when storing.

They should stay good for several months, though we've never had to keep them that long because they get eaten fast!