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Apple Chips with rosewater toffee - sugar free and a great snack for the kids - and adults

Apple Chips with Rosewater Toffee


  • 2 - 4 granny smith apples - preferably organic
  • juice of one lemon

For the toffee

  • 2 heaped tablespoons brown rice syrup
  • 1 teaspoon rosewater


  • Add a cup of water to a bowl and add the lemon juice
  • Wash the apples really well as we are leaving the skin on. Using a mandolin, slice the apples to about a 2mm thickness. Alternatively slice using a sharp knife. Dunk them in the bowl of lemon water and allow excess to drip off and add to your food dehydrator tray.
  • Drying time will vary according to your model of dehydrator but roughly 12 hours or so and they will be ready.

If using an oven rather than a dehydrator

  • Use above steps but dry with paper towel after dipping in lemon water. Add to a baking paper lined baking tray. Bake at 100 degrees C (225 degrees F) for approximately 2 hours, flipping them about half way through cooking.

For the toffee

  • Add the syrup to a saucepan and cook over medium heat until it starts to bubble up and turn a golden colour (watch it very carefully as it doesn't take long and can burn very easily). Take it off the heat and stir through the rosewater. Once the syrup cools just slightly it will be very sticky and you can drizzle it over the apple chips. Allow to cook and store in an airtight container.